Tin Roof Brownie Sundae
Description
This Tin Roof Brownie Sundae is the ultimate comfort dessert, combining the deep, fudgy richness of peanut butter brownies with a velvety homemade chocolate sauce. The brownies are dense and chewy, packed with toasted peanuts for a satisfying crunch, while the sauce adds a glossy, sweet finish. Its a nostalgic treat that feels like a warm hug in a bowl. Perfect for movie nights, potlucks, or when you need a serious sugar rush. The combination of chocolate and peanut butter is timeless, and making it from scratch elevates it far beyond store-bought options. Serve warm or at room temperature for the best texture.Ingredients
Directions
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Preheat oven to 350F (175C). Grease a 9-inch pie plate or quiche dish.
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In the top of a double boiler over hot (not boiling) water, melt the semisweet chocolate with 1 tablespoon of the softened butter. Let cool slightly.
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In a large bowl, beat the remaining softened butter, crunchy peanut butter, and packed brown sugar until smooth.
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Stir the melted chocolate mixture into the butter and peanut butter mixture.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate small bowl, whisk together the all-purpose flour and salt.
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Gradually stir the flour mixture into the wet ingredients until just combined.
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Fold in the toasted unsalted peanuts until evenly distributed.
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Transfer the batter to the prepared pie plate and spread evenly.
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Bake for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Let the brownie cool completely on a wire rack before serving.
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For the chocolate sauce: In a heavy saucepan, melt 1/2 cup butter over low heat.
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In a bowl, blend together 1/2 cup packed brown sugar, 1/2 cup granulated sugar, and 1/2 cup unsweetened cocoa powder.
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Stir the sugar and cocoa mixture into the melted butter until smooth.
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Blend in 1 cup whipping cream and 1 pinch of salt.
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Bring to a boil over medium heat, stirring frequently.
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Reduce heat and simmer for 5 minutes, or until slightly thickened.
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Remove from heat and stir in 2 teaspoons vanilla. Let cool before serving.
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Cut the cooled brownie into 8 wedges.
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Place a brownie wedge on each serving plate.
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Top each wedge with a scoop of vanilla ice cream.
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Drizzle generously with the homemade chocolate sauce.
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Sprinkle with additional toasted peanuts if desired. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 604.8kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 12.7g64%
- Cholesterol 62.8mg21%
- Sodium 735.1mg31%
- Total Carbohydrate 73.1g25%
- Dietary Fiber 6.7g27%
- Sugars 48.3g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The brownies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
The chocolate sauce can be stored in the refrigerator for up to 1 week. Reheat gently in the microwave or on the stove before drizzling.
About 15 minutes before serving, transfer the ice cream to the refrigerator to soften slightly for easier scooping.
For a nut-free version, omit the peanuts and peanut butter, substituting the peanut butter with additional butter or sunflower seed butter, and skip the topping peanuts.
Ensure the water in the double boiler is hot but not boiling to prevent the chocolate from seizing.
