Recipe - Tin Roof Brownie Sundae

Sharon Stevens
3 ounce Semisweet chocolate
One fourth cup Butter, softened
One fourth cup Crunchy peanut butter
1 cup Packed brown sugar
2 Eggs
1 teaspoon Vanilla
Three fourths cup Allpurpose flour
One fourth teaspoon Salt
One half cup Unsalted peanuts, toasted
CHOCOLATE SAUCE:
One half cup Butter
One half cup Packed brown sugar
One half cup Granulated sugar
One half cup Unsweetened cocoa powder
1 cup Whipping cream
1 pn Salt
2 teaspoon Vanilla
GARNISH:
2 cup Ice cream
One half cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini