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).
