Tin Roof Brownie Sundae
Yield
8 servingsPrep
40 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| ¼ | cup |
butter
softened |
|
| ¼ | cup |
peanut butter
crunchy |
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
peanuts
toasted, unsalted |
|
| Chocolate sauce | |||
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| Garnish | |||
| 2 | cups |
ice cream
|
|
| ½ | cup |
peanuts
toasted, unsalted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 59 | ml |
butter
softened |
|
| 59 | ml |
peanut butter
crunchy |
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
peanuts
toasted, unsalted |
|
| Chocolate sauce | |||
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| Garnish | |||
| 473 | ml |
ice cream
|
|
| 118 | ml |
peanuts
toasted, unsalted |
|
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.
