MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tin Roof Brownie Sundae
 Categories: I scream, Nuts, Chocolate, Desserts
      Yield: 8 Servings

      3 oz Semisweet chocolate
    1/4 c  Butter; softened
    1/4 c  Crunchy peanut butter
      1 c  Packed brown sugar
      2 lg Eggs
      1 ts Vanilla
    3/4 c  All-purpose flour
    1/4 ts Salt
    1/2 c  Unsalted peanuts; toasted

MMMMM----------------------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
        pn Salt
      2 ts Vanilla

MMMMM--------------------------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" pie plate or quiche dish. Bake in
  350 F 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 on peanuts.

  Makes 8 servings.

  Recipe from: Sharon Stevens

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