FOOD
Peanut Butter Brownie Sundaes
These decadent peanut butter brownies demand a generous scoop of homemade peanut butter vanilla ice cream.
FOOD
Peanut Butter Brownie Sundaes
These decadent peanut butter brownies demand a generous scoop of homemade peanut butter vanilla ice cream.
Ingredients
Brownies
- 75 grams plain flour
- 75 grams cocoa
- 300 grams caster sugar
- 300 grams butter
- 300 grams chocolate
- 6 eggs
- 5 tablespoons crunchy or smooth peanut butter
Ice Cream
- 600 milliliters thickened/whipping cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons peanut butter
To Serve
- Chocolate Sauce
- Maraschino Cherries
Steps
Brownies
- Preheat a fan forced oven to 175C (340F).
- Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
- Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
- Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
- Slowly add chocolate and butter mixture while mixing on low speed.
- Add batter to baking tin lined with baking paper.
- Add peanut butter on top and use a skewer or the end of a knife to swirl it around in the batter.
- Bake for 30 min or until a pick comes out with moist crumbs.
- Allow to cool completely and cut into 9 pieces.
Ice Cream
- Place the cream into a large mixing bowl.
- Use a hand mixer or stand mixer to bring to soft peaks.
- Add sweetened condensed milk, peanut butter and vanilla extract. Whip to stiff peaks.
- Place into a baking dish and freeze for 4 hours.
To Serve
- Use an ice cream scoop out ice cream, place on top of brownie.
- Drizzle with chocolate sauce and finish off with a maraschino cherry on top.
- Brownies can be stored in the fridge in an airtight container for up to a week. They are best eaten at room temperature or if it's a cold day, you can warm them up in the microwave for 10 seconds.