Tin Roof Brownie Sundae

Directions

PEANUT BUTTER BROWNIE: In top of double boiler over hot (not boiling) water, melt chocolate with 1 tablespoon 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℉ (180℃) oven for about 25 minutes or until done.

Let cool on rack.

CHOCOLATE SAUCE (can be made ahead) : 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.