TIN ROOF BROWNIE SUNDAE

      Title: TIN ROOF BROWNIE SUNDAE
  Categories: Chocolate
       Yield: 8 Servings
  
            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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