*  Exported from  MasterCook  *

                         TIN ROOF BROWNIE SUNDAE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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       t            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.
 


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