By Chef Michael Minorgan for Curtains Up
The Ultimate Chocolate and Peanut Butter Brownie Sundae
Okay, I have to confess every now and then I do indeed go over the deep end and totally immerse myself in my favorite guilty pleasure. I am a sucker for anything chocolate and if you throw in peanut butter and I will definitely become weak at the knees. This is a recipe I scrounged from the Internet some time ago from one of my secretly coded bookmarked food blogs Bless This Mess! I fully intend to relish in all these wasted, but absolutely delicious calories this weekend and I hope I can lure you into sharing this wonderful guilty pleasure with me…One word of advice please don’t skimp on any of the ingredients to try and make it somehow more palatable to your conscience, use only the best chocolates and the creamiest of ice creams you can get and above all don’t lose this recipe, because I guarantee you will be back for more……Enjoy!
The Ultimate Chocolate and Peanut Butter Brownie Sundae
Yield: 9 brownies
Ingredients
- 5 ounces bittersweet chocolate, chopped coarse
- 2 ounces unsweetened chocolate, chopped coarse
- 3 T. Dutch-processed cocoa powder
- 1/2 cup butter
- 1 1/4 cup sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup flour
- 1/3 cup creamy peanut butter
Instructions
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, letting the foil over hang the edges by a few inches; grease the foil with butter or cooking spray.
Melt all the chocolates, cocoa, and butter. in a bowl over simmering water until the mixture is smooth. Let it cool slightly.
In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated. Scrape the batter into the prepared pan and smooth out the top. Drop the peanut butter on top of the brownie batter by little spoonfuls all over the top. Use a knife to cut through the peanut butter and pull it through the brownie layer a bit. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
Let the brownies cool completely in the pan; set on a wire rack. Remove the brownies from the pan by using the foil, cut into squares to serve.
Peanut Butter Hot Fudge
Yield: 2 cups
Ingredients
- 1 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, coarsly chopped
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- pinch salt
Instructions
In a medium sauce pan heat the cream over medium heat until it starts to boil. Pull the pan off the heat and the chopped chocolate and peanut butter. Let the mixture sit for 30 seconds. Whisk the cream, chocolate, and peanut butter together until the mixture is smooth. Add the powdered sugar and mix until smooth. Add the vanilla and salt and mix to combine. Allow the mixture to cool for about 10 minutes before serving warm. The mixture will thicken slightly as it cools and will be a nice texture when it hits the cold ice cream.
website: wwwglobalgourmets.ca
