INGREDIENTS

INSTRUCTIONS

PEANUT BUTTER BROWNIE;  In top of double boiler over hot (not boiling)
water, melt chocolate with 1 tbsp of the butter. Let cool slightly. In
bowl, beat remaining butter, peanut butter and sugar. Stir in melted
chocolate.  Beat in eggs, 1 at a time, and vanilla. In separate bowl,
stir together flour and salt; stir into batter. Add nuts and stir to
blend evenly.  Transfer to greased 9 inch pie plate or quiche dish.
Bake in 350 oven for about 25 minutes or until done. Let cool on  rack.
(can be made ahead) CHOCOLATE SAUCE; In heavy saucepan, melt  butter
over low heat. In bowl, blend together brown and white sugars  and
cocoa; stir into butter. Blend in cream and salt. Bring to boil  over
medium heat, stirring often. Reduce heat and simmer for 5  minutes or
until slightly thickened. Remove from heat, stir in  vanilla. Let cool.
Serve immediately or store in refrigerator for up  to 1 week. GARNISH;
About 15 minutes before serving, transfer ice  cream to refrigerator to
soften. Cut brownie into 8 wedges. Place  brownie wedge on each serving
plate; top with scoop of ice cream,  drizzle with chocolate sauce and
sprinkle with peanuts. Makes 8  servings.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 758
Calories From Fat: 398
Total Fat: 45.9g
Cholesterol: 146.4mg
Sodium: 180.2mg
Potassium: 377.4mg
Carbohydrates: 84g
Fiber: 4.4g
Sugar: 60.1g
Protein: 10.5g