*  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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