MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tin Roof Brownie Sundae
Categories: Icecream, Nuts, Chocolate, Desserts
Yield: 8 Servings

3 oz Semisweet chocolate
1/4 c Butter; softened
1/4 c Crunchy peanut butter
1 c Brown sugar; packed
2 lg Eggs
1 ts Vanilla
3/4 c All-purpose flour
1/4 ts Salt
1/2 c Unsalted peanuts; toasted

MMMMM----------------------CHOCOLATE SAUCE---------------------------
1/2 c Butter
1/2 c Brown sugar; packed
1/2 c Granulated sugar
1/2 c Cocoa powder; unsweetened
1 c Whipping cream
1 pn Salt
2 ts Vanilla

MMMMM--------------------------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 tb 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" pie plate or quiche dish. Bake in 350?F
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 on peanuts.

Recipe by Sharon Stevens

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