Tin Roof Brownie Sundae Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Sharon Stevens,
3 ounce: Semisweet chocolate,
1/4 cup: Butter, softened
1/4 cup: Crunchy peanut butter,
1 cup: Packed brown sugar,
2: Eggs,
1 tsp: Vanilla,
3/4 cup: All-purpose flour,
1/4 tsp: Salt,
1/2 cup: Unsalted peanuts, toasted
CHOCOLATE SAUCE:,
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 tsp: Vanilla,
GARNISH:,
2 cup: Ice cream,
1/2 cup: Unsalted peanuts, toasted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chocolate