Title: Tin Roof Brownie Sundae
Categories: Chocolate
Yield: 8 Servings
| | | Sharon Stevens |
| 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, 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.