Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce
- 1 cup whipping cream
- 5 ounces imported milk chocolate (such as Lindt), chopped
- 2 tablespoons smooth peanut butter (do not use old-fashioned style or freshly ground)
- 1 cup (2 sticks) unsalted butter
- 6 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 4 large eggs
- 1 cup all purpose flour
- 4 ounces imported bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 3/4 cup chopped roasted unsalted peanuts
- Ice cream
- Bring whipping cream to simmer in heavy medium saucepan.
- Reduce heat to low.
- Add chopped milk chocolate and whisk until melted and smooth.
- Whisk in peanut butter.
- (Sauce can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to simmer before using, whisking constantly.)
- Position rack in lowest third of oven and preheat to 350F.
- Line 9-inch-high sides with foil, overlapping sides.
- Butter and flour foil.
- Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly.
- Pour into large bowl and cool slightly.
- Whisk in sugar and eggs.
- Stir in flour, then chopped bittersweet chocolate and unsalted peanuts.
- Transfer batter to prepared pan; smooth top.
- Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes.
- Cool at least 1 hour.
- (Brownies can be made 8 hours ahead.
- Cool completely.
- Cover and store at room temperature.)
- Using foil sides as aid, lift brownies from pan.
- Fold down foil sides.
- Cut into squares or triangles.
- Transfer brownies to plates.
- Place scoop of ice cream next to each brownie.
- Spoon warm sauce around brownies and serve immediately.
whipping cream, milk chocolate, smooth peanut butter, butter, chocolate, sugar, eggs, flour, bittersweet, peanuts, cream
Taken from www.epicurious.com/recipes/food/views/postwar-prosperity-brownies-with-ice-cream-and-chocolate-peanut-butter-sauce-2633 (may not work)