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Tin Roof Brownie Sundae
Author/Submitted by:
Sharon Stevens
Servings: 8
Categories:
Brownies
/
Chocolate
/
Desserts
Ingredients: 3
ounces
Semisweet chocolate 1/4
cup
Butter,
softened
1/4
cup
Crunchy peanut butter 1
cup
Packed brown sugar 2
Eggs 1
teaspoon
Vanilla 3/4
cup
All-purpose flour 1/4
teaspoon
Salt 1/2
cup
Unsalted peanuts,
toasted
1/2
cup
Butter 1/2
cup
Packed brown sugar 1/2
cup
Granulated sugar 1/2
cup
Unsweetened cocoa powder 1
cup
Whipping cream 1
pinch
Salt 2
teaspoons
Vanilla 2
cups
Ice cream 1/2
cup
Unsalted peanuts,
toasted
Directions:
PEANUT BUTTER BROWNIE:
In top of double boiler over hot (not boiling) water, melt chocolate with 1 tbsp of the butter. Let cool slightly. In bowl, beat remaining butter, peanut butter and sugar. Stir in melted chocolate. Beat in eggs, 1 at a time, and vanilla. In separate bowl, stir together flour and salt; stir into batter. Add nuts and stir to blend evenly. Transfer to greased 9 inch pie plate or quiche dish. Bake in 350 oven for about 25 minutes or until done. Let cool on rack. (can be made ahead)
CHOCOLATE SAUCE:
In heavy saucepan, melt butter over low heat. In bowl, blend together brown and white sugars and cocoa; stir into butter. Blend in cream and salt. Bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat, stir in vanilla. Let cool. Serve immediately or store in refrigerator for up to 1 week.
GARNISH:
About 15 minutes before serving, transfer ice cream to refrigerator to soften. Cut brownie into 8 wedges. Place brownie wedge on each serving plate; top with scoop of ice cream, drizzle with chocolate sauce and sprinkle with peanuts.
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