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  • 11/11 Nat Sundae Day - 1

    From Dave Drum@1:2320/105 to All on Wed Nov 9 13:54:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    3 oz Semisweet chocolate
    1/4 c Butter; softened
    1/4 c Crunchy peanut butter
    1 c Packed brown sugar
    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 Packed brown sugar
    1/2 c Granulated sugar
    1/2 c Unsweetened cocoa powder
    1 c Whipping cream
    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 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" pie plate or quiche dish. Bake in
    350oF 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.

    Makes 8 servings.

    Recipe from: Sharon Stevens

    From: http://www.recipesource.com

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