Peanut Butter Brownie Sundae Recipe

All-purpose flour: A versatile flour used as the base for the brownie batter.

Sugar: Adds sweetness to the brownies.

Melted butter: Provides moisture and richness to the brownies.

Beaten eggs: Helps bind the ingredients together and adds structure.

Cocoa powder: Gives the brownies their chocolate flavor.

Salt: Enhances the flavors of the other ingredients.

Vanilla extract: Adds a hint of vanilla flavor to the brownies.

Melted peanut butter: Drizzled over the sundae for a rich, nutty flavor.

Vanilla ice cream: A creamy, cold contrast to the warm brownie.

Chocolate syrup: Adds extra chocolatey goodness to the sundae.

Chopped peanuts: Provides a crunchy texture and nutty flavor to the sundae.

When melting butter and peanut butter, use a double boiler to ensure they melt evenly without burning. This method provides gentle, indirect heat, which is perfect for achieving a smooth consistency. If you don't have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor and works well in brownies.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor to the brownies.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a hint of coconut flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseed and water, providing similar binding properties.

• cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative that has a naturally sweet flavor, making it a good substitute for cocoa powder.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the brownies.

• melted peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free alternative that offers a similar creamy texture and flavor.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a dairy-free alternative that provides a creamy texture and a hint of coconut flavor.

• chocolate syrup - Substitute with maple syrup: Maple syrup adds a natural sweetness and a unique flavor that complements the brownies.

• chopped peanuts - Substitute with chopped almonds: Chopped almonds provide a similar crunch and nutty flavor, making them a good substitute for peanuts.

• Allow the brownies to cool completely before storing. This prevents condensation and sogginess.
• Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• To freeze, wrap each brownie square individually in plastic wrap, then place them in a freezer-safe bag or container. This helps maintain their freshness and prevents freezer burn.
• When ready to enjoy, thaw brownies at room temperature for about an hour or microwave for 20-30 seconds until warm.
• Store vanilla ice cream in the coldest part of your freezer to maintain its creamy texture. Avoid frequent temperature changes to prevent ice crystals from forming.
• Keep chocolate syrup in a cool, dark place. Once opened, refrigerate it to extend its shelf life.
• Store chopped peanuts in an airtight container in a cool, dry place. For longer storage, keep them in the refrigerator or freezer to prevent them from going rancid.
• When assembling the sundae, warm the melted peanut butter slightly in the microwave for a smoother drizzle. Store any leftover peanut butter in a sealed container at room temperature.

• Preheat your oven to 300°F (150°C). Place the brownie on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until warmed through. This method ensures the brownie retains its fudgy texture.

• If you’re in a hurry, use the microwave. Place the brownie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This will keep the brownie moist and warm.

• For the vanilla ice cream, simply scoop it fresh from the freezer when ready to serve. If it’s too hard, let it sit at room temperature for a few minutes to soften.

• To reheat the melted peanut butter, place it in a microwave-safe bowl and heat on low power for 15-20 seconds. Stir well to ensure it’s smooth and pourable.

• Warm the chocolate syrup by placing the bottle in a bowl of hot water for a few minutes. This will make it easier to drizzle over your sundae.

• For a delightful crunch, toast the chopped peanuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently. This enhances their flavor and adds a warm, nutty touch to your sundae.

• Oven: Used to bake the brownies at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the melted butter, sugar, eggs, and vanilla extract, as well as the dry ingredients like flour, cocoa powder, and salt.

• Whisk: Useful for beating the eggs and mixing the wet ingredients together.

• Spatula: Helps in stirring the batter and ensuring all ingredients are well combined without overmixing.

• Baking pan: The container where the brownie batter is poured and baked. It should be greased to prevent sticking.

• Cooling rack: Allows the brownies to cool evenly after baking.

• Knife: Used to cut the cooled brownies into squares.

• Ice cream scoop: Helps in scooping out the vanilla ice cream to place on top of the brownie squares.

• Microwave: Useful for melting the peanut butter to drizzle over the sundae.

• Spoon: Handy for drizzling the melted peanut butter and chocolate syrup over the ice cream.

• Measuring cups: Necessary for accurately measuring ingredients like flour, sugar, and peanut butter.

• Measuring spoons: Used for measuring smaller quantities of ingredients like salt and vanilla extract.

• Chopping board: Provides a surface to chop the peanuts.

• Chef's knife: Used to chop the peanuts finely.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline your baking process.

Use parchment paper: Line your baking pan with parchment paper for easy removal and less cleanup.

Microwave peanut butter: Melt the peanut butter in the microwave for 20-30 seconds to save time.

Cool brownies quickly: Place the baked brownies in the fridge for faster cooling.

Pre-scoop ice cream: Scoop the vanilla ice cream ahead of time and keep it in the freezer until ready to serve.