You will want to bake these today and freeze them. You really should.
When we get together, we tend to do a lot of schmoozing. It’s inevitable. Put 5 women around a table and you will get lots of non-tachlis talk.
We used to try to minimize the chitchat (and on days with lots to accomplish, we still do) but we also learned something quite interesting: the schmoozing is seldom not tachlis. Somehow, by talking with each other we come up with solutions to problems, we figure out what topics our readers want us to cover next, and we discover that sometimes, some things that we do and we think are mundane, are really not.
It was at one of these meetings that Renee mentioned a dessert that has become a Yom Tov staple since she styled it for the Family Table years ago. Her kids love the combo of chocolate and peanut butter, and this recipe is simply perfection–the salty and the sweet come together so deliciously, a combination that confirms there is always room for dessert.
And, so, we asked permission to share Brynie Greisman’s recipe here with you!
This dessert is great for Yom Tov, because all the components freeze individually and can be reheated before serving.
It’s also a great dessert to feed a crowd. Double it or triple it and scoop the ice cream in advance so that serving becomes a breeze.
Start with an irresistible, fudgy peanut-butter-topped brownie. Add vanilla ice cream with chopped peanut chews and top with an awesome sauce that hardens on the ice cream to give it extra crunch. Irresistible!
Line a 9-inch (23-centimeter) square pan with parchment paper.
Add coconut oil to melted chocolate
and mix to combine.
Combine sugars and eggs in your mixing bowl and beat until thick.
Add chocolate mixture and vanilla.
Add the flour, cocoa, salt, and coffee
and mix
just until a thick batter is formed.
Pour into prepared pan.
Smooth top.
Place dollops of peanut butter all over batter,
then swirl.
Bake for 20 minutes.
Remove from pan and cool.
Cut into 16 squares.
Fold the peanut butter bites or peanut chew pieces
into the slightly melted ice cream.
Cover and return to freezer.
Prepare the sauce. Combine all sauce ingredients in a small bowl.
Pour into 2 small round pans to freeze,
and it is easy to warm on the blech.
To Serve, place a brownie on a plate. Top with a scoop of ice cream
and drizzle warm sauce on top.
Make Ahead:
Yes, you can prep this ahead and assemble fresh! The brownies freeze well. Place them into a resealable box and seal well to avoid freezer burn. Place parchment between layers. The peanut butter sauce can also be made in advance and frozen. If serving on Yom Tov, leave on the side of the blech or hot plate in a small container and serve warm. Just be careful not to melt the container! Of course, the ice cream can be mixed together ahead of time as well.
Peanut Butter Chocolate Decadence Dessert
Ingredients
Brownie Base:
- 1 bar + 2 squares (4 ounces/110 grams) semi-sweet chocolate
- ⅓ cup coconut oil (I used La Bonne)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup flour
- ¼ cup cocoa powder
- ¾ tsp salt
- ½ tsp instant coffee granules
- ¼ cup peanut butter
Ice Cream:
- 1–2 pints store-bought vanilla ice cream (or use your own vanilla ice cream recipe), slightly melted
- 3 squares peanut butter bites or 4–5 peanut chews, cut into very small pieces
Peanut Butter Chocolate Sauce:
- ¾ bar (3 ounces/85 grams) semi-sweet chocolate, chopped
- ¼ cup natural peanut butter
- ¼ cup coconut oil
- pinch of salt
Instructions
- Prepare the brownie base. Preheat oven to 325°F (165 degrees Celsius). Line a 9-inch (23-centimeter) square pan with parchment paper. (see image)
- Melt chocolate in microwave. Add coconut oil and mix to combine. Set aside.
- In a mixing bowl, combine sugars and eggs in your mixing bowl and beat until thick. Add chocolate mixture and vanilla. Add the flour, cocoa, salt, and coffee and mix just until a thick batter is formed. Pour into prepared pan. Smooth top.
- Place dollops of peanut butter all over batter, then swirl.
- Bake for 20 minutes. Remove from pan and cool. Cut into 16 squares.
- Prepare the Ice Cream. Fold the peanut butter bites or peanut chew pieces into the slightly melted ice cream. Cover and return to freezer.
- Prepare the sauce. Combine all sauce ingredients in a small bowl. Microwave until chocolate is melted and all ingredients are combined. (Pour into 2 small round foil pans to freeze, and it is easy to warm on the blech.)
- To Serve, place a brownie on a plate. Top with a scoop of ice cream and drizzle warm sauce on top. Tip: Serve the brownie warm and it’s even better (keep warm on blech).
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