Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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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