Tin roof brownie sundae
Yield: 8 Servings S
Ingredients:
- 3 oz Semisweet chocolate
- 1/4 c Butter softened
- 1/4 c Crunchy peanut butter
- 1 c Packed brown sugar
- 2 Eggs
- 1 ts Vanilla
- 3/4 c All-purpose flour
- 1/4 ts Salt
- 1/2 c Unsalted peanuts toasted CHOCOLATE SAUCE:
- 1/2 c Butter
- 1/2 c Packed brown sugar
- 1/2 c Granulated sugar
- 1/2 c Unsweetened cocoa powder
- 1 c Whipping cream
- 1 pn Salt
- 2 ts Vanilla GARNISH:
- 2 c Ice cream
- 1/2 c Unsalted peanuts
Instructions:
toasted 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. Makes 8 servings.
