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Tin Roof Brownie Sundae

Tin Roof Brownie Sundae comes together with Sharon Stevens, Semisweet Chocolate, Butter Softened, Crunchy Peanut Butter, and Brown Sugar. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Sharon Stevens
• 3 oz
• 1/4 cup
• 1/4 cup
• 1 cup
• 2
• 1
• 3/4 cup
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1
• 2 tsp
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   PEANUT BUTTER BROWNIE; In top of double boiler over hot (not boiling) water, melt chocolate with 1 tbsp of the butter.

2. 2

   Let cool slightly.

3. 3

   In bowl, beat remaining butter, peanut butter and sugar.

4. 4

   Stir in melted chocolate.

5. 5

   Beat in eggs, 1 at a time, and vanilla.

6. 6

   In separate bowl, stir together flour and salt; stir into batter.

7. 7

   Add nuts and stir to blend evenly.

8. 8

   Transfer to greased 9 inch pie plate or quiche dish.

9. 9

   Bake in 350 oven for about 25 minutes or until done.

10. 10

    Let cool on rack. (can be made ahead) CHOCOLATE SAUCE; In heavy saucepan, melt butter over low heat.

11. 11

    In bowl, blend together brown and white sugars and cocoa; stir into butter.

12. 12

    Blend in cream and salt. Bring to boil over medium heat, stirring often.

13. 13

    Reduce heat and simmer for 5 minutes or until slightly thickened.

14. 14

    Remove from heat, stir in vanilla.

15. 15

    Let cool.

16. 16

    Serve immediately or store in refrigerator for up to 1 week.

17. 17

    GARNISH; About 15 minutes before serving, transfer ice cream to refrigerator to soften.

18. 18

    Cut brownie into 8 wedges.

19. 19

    Place brownie wedge on each serving plate; top with scoop of ice cream, drizzle with chocolate sauce and sprinkle with peanuts. Makes 8 servings.