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Tin Roof Brownie Sundae

Author/Submitted by: Sharon Stevens
Servings: 8
Categories: Brownies / Chocolate / Desserts

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

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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