Tin Roof Brownie Sundae
Fudgy peanut butter brownies baked in a pie plate, cut into wedges, and loaded with ice cream, homemade chocolate sauce, and crunchy toasted peanuts. The ultimate brownie sundae.
YIELD
8 servingsPREP
40 minCOOK
30 minREADY
90 minThink of this as the sundae that ate the brownie shop. You start with a fudgy, peanut butter-laced brownie baked right in a pie plate, then slice it into thick wedges that become the foundation for something truly over the top.
The homemade chocolate sauce is rich, glossy, and comes together in minutes. It keeps in the fridge for a week, which means you can drizzle it on everything from morning oatmeal to midnight ice cream raids.
Stack it all up: warm brownie wedge, cold scoop of ice cream, hot chocolate sauce cascading down the sides, and a generous shower of crunchy toasted peanuts.
Pro Tips
- Use crunchy peanut butter, not smooth. Those little peanut bits scattered through the brownie add texture you can’t get any other way.
- Make the chocolate sauce a day ahead. It thickens as it cools and pours like silk when gently rewarmed.
- Pull your ice cream to the fridge 15 minutes before serving so it scoops soft, not rock-hard.
Ingredients
Directions
PEANUT BUTTER BROWNIE: In top of double boiler over hot (not boiling) water, melt chocolate with 1 tablespoon 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℉ (180℃) oven for about 25 minutes or until done.
Let cool on rack.
CHOCOLATE SAUCE (can be made ahead) : 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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