Peanut Butter Brownie Sundaes

These decadent peanut butter brownies demand a generous scoop of homemade peanut butter vanilla ice cream.


  • Brownies
  • 75 grams plain flour
  • 75 grams cocoa
  • 300 grams castor sugar
  • 300 grams butter
  • 300 grams chocolate
  • 6 eggs
  • 5 tablespoons crunchy or smooth peanut butter
  • Chocolate Sauce
  • Maraschino Cherries
  • Ice Cream
  • 600 milliliters thickened/whipping cream
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons peanut butter


  1. Ice Cream
  2. To make the 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.
  3. Brownies
  4. 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.
  5. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  6. 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.
  7. Slowly add chocolate and butter mixture while mixing on low speed.
  8. 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
  9. 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.
  10. Brownies can be stored in the fridge in an airtight container for up to a week. They are best eaten at room temp or if its a cold day you can warm them up in the microwave for 10 seconds.