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Towering Brownie Sundaes

From: Better Homes and Gardens

This sundae comes with ice cream, bananas, chocolate-peanut-butter topping, and two individual mini brownies. Yum!

Servings: 6 servings
Total: 30 mins
Rated :  Not yet rated
Ingredients
Nonstick cooking spray
1/4 cup butter
1 ounce unsweetened chocolate, cut up
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/4 cup coarsely chopped peanuts
1 cup chocolate-fudge ice cream topping
2 tablespoons peanut butter
1 quart tin roof sundae ice cream or vanilla ice cream
Banana slices (optional)
Chocolate-covered peanut butter cups, chopped (optional)
Peanuts (optional)

Directions
1. Preheat oven to 350 degree F. Lightly coat twelve 1-3/4-inch muffin cups with cooking spray; set aside. In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Cool 3 minutes. Stir in sugar. Add egg and vanilla, beating lightly with a wooden spoon just until combined. (Don't overbeat.) Stir in flour and the 1/4 cup peanuts.
2. Divide batter evenly among prepared muffin cups, filling each nearly full. Bake about 15 minutes or until set (wooden toothpick will not come out clean, nor will brownies spring back). Cool brownies about 3 minutes in pan; remove to a wire rack to cool.
3. Meanwhile, in a heavy small saucepan stir ice cream topping and peanut butter over medium-low heat until smooth. Remove saucepan from heat.
4. Divide ice cream into 6 serving containers. Top each serving with 2 brownies, and, if desired, banana slices. Drizzle with chocolate-peanut-butter sauce. Top with chopped peanut butter cups and additional peanuts, if desired. Makes 6 servings.
Make-Ahead Tip
Prepare and bake brownies. Store cooled brownies tightly covered up to 1 day.

Nutrition Facts
Calories 640, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 95 mg, Sodium 299 mg, Carbohydrate 77 g, Fiber 1 g, Protein 12 g. Daily Values: Vitamin A 21%, Vitamin C 0%, Calcium 16%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet


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