Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce
2.9
(3)
During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.
Ingredients
Serves 12
Sauce
Brownies
For Sauce:
Step 1
Bring whipping cream to simmer in heavy medium saucepan. Reduce heat to low. Add chopped milk chocolate and whisk until melted and smooth. Whisk in peanut butter. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using, whisking constantly.)
For Brownies:
Step 2
Position rack in lowest third of oven and preheat to 350°F. Line 9-inch-high sides with foil, overlapping sides. Butter and flour foil. Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly. Pour into large bowl and cool slightly. Whisk in sugar and eggs. Stir in flour, then chopped bittersweet chocolate and unsalted peanuts.
Step 3
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Cool at least 1 hour. (Brownies can be made 8 hours ahead. Cool completely. Cover and store at room temperature.)
Step 4
Using foil sides as aid, lift brownies from pan. Fold down foil sides. Cut into squares or triangles. Transfer brownies to plates. Place scoop of ice cream next to each brownie. Spoon warm sauce around brownies and serve immediately.
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Reviews (3)
Back to TopI just made the sauce and it turned out way too thin. You basically had to serve the sauce cold for it to be the right consistency. Waste of good chocolate.
Anonymous
Seattle, WA
1/24/2003
My experience was completely different--the brownies turned out too dry and crumbly. I used an 8x8 glass pan, did the foil thing, and cooked them as directed. The flavor was very good, but the texture sort of ruined the dish...the sauce and ice cream were both necessary.
Anonymous
San Mateo, CA
4/7/2002
My boyfriend requested the chocolate/peanut butter combination for his birthday dessert, and this is recipe he picked out from the choices here. The brownies were fabulous, very moist, and the sauce was delicious. If you choose to make this recipe, I'd suggest some high quality peanuts--I think those make a tremendous difference, also a high quality vanilla ice cream. Somebody else did my shopping for me (what was I thinking?) and the dessert suffered, I thought, from using some Edie's football icecream (too sweet, too much happening in it), and cheap unroasted peanuts were purchased in error. I tried pan roasting them, but it's not quite the same effect. Some of those great Virginia peanuts would be great. A recipe note. The whole foil thing was extremely confusing, and it never does say what sized pan to use. I used an 8X8 square--could have used a 9X12. I ditched the foil, it didn't make much of a difference. If you use an 8X8, the cooking time will be longer. I think mine took almost twice the recommended time. Just keep checking them!
Anonymous
Gloucester, MA
11/7/2000
