Peanut Butter Brownie Sundae Recipe

All-purpose flour: A staple in baking, providing structure to the brownies.

Unsweetened cocoa powder: Adds rich chocolate flavor to the brownies.

Sugar: Sweetens the brownies and helps with texture.

Unsalted butter: Adds moisture and richness to the brownies.

Eggs: Binds the ingredients together and adds structure.

Vanilla extract: Enhances the flavor of the brownies.

Salt: Balances the sweetness and enhances the chocolate flavor.

Peanut butter: Adds a creamy, nutty element to the sundae.

Vanilla ice cream: Provides a cool, creamy contrast to the warm brownies.

Chocolate syrup: Adds an extra layer of chocolatey goodness.

Chopped peanuts: Adds a crunchy texture to the sundae.

When mixing the melted butter and sugar together, ensure that the butter is not too hot, as this can cause the eggs to scramble when added. Allow the butter to cool slightly after melting. This will help achieve a smooth and well-combined mixture, resulting in a better texture for your brownies.

• all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is gluten-free, making it suitable for those with gluten intolerance.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, offering a similar color and texture to cocoa powder.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based alternative that provides a subtle coconut flavor and is dairy-free.

• large eggs - Substitute with flax eggs: Flax eggs are made from ground flax seeds and water, providing a vegan alternative that helps bind the ingredients.

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

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, suitable for those with peanut allergies.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is dairy-free and offers a rich, creamy texture with a hint of coconut flavor.

• chocolate syrup - Substitute with maple syrup: Maple syrup adds a natural sweetness and unique flavor, though it will not provide the same chocolate taste.

• chopped peanuts - Substitute with chopped almonds: Chopped almonds offer a similar crunch and nutty flavor, suitable for those with peanut allergies.

• Allow the brownies to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
• Store brownies in an airtight container at room temperature for up to 3 days. If you live in a humid climate, consider refrigerating them to extend their shelf life.
• For longer storage, wrap each brownie square individually in plastic wrap, then place them in a resealable freezer bag or airtight container. They can be frozen for up to 3 months.
• When ready to enjoy, thaw brownies at room temperature for about an hour or warm them in the microwave for 10-15 seconds.
• Store peanut butter in a cool, dry place. If using natural peanut butter, refrigeration is recommended to prevent oil separation.
• Keep vanilla ice cream in the coldest part of your freezer to maintain its creamy texture. Avoid storing it in the freezer door where temperature fluctuations are common.
• Store chocolate syrup in the refrigerator after opening. This keeps it fresh and prevents crystallization.
• Keep chopped peanuts in an airtight container at room temperature. For longer storage, refrigerate or freeze them to maintain their crunch and prevent them from going rancid.
• To reassemble the sundaes, follow the original recipe instructions, ensuring all components are fresh and at the right temperature for the best experience.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the brownie squares on a baking sheet lined with parchment paper.
  3. Cover the brownies loosely with aluminum foil to prevent them from drying out.
  4. Warm the brownies for about 10-15 minutes, or until they are heated through.
  5. While the brownies are reheating, let the vanilla ice cream sit at room temperature for a few minutes to soften slightly.
  6. Once the brownies are warm, assemble your sundae by placing a brownie in a bowl, topping it with a scoop of softened ice cream, drizzling with peanut butter and chocolate syrup, and sprinkling with chopped peanuts.

• Microwave Method:

  1. Place a brownie square on a microwave-safe plate.
  2. Microwave on medium power for 20-30 seconds, or until the brownie is warm and slightly gooey.
  3. If the brownie is not warm enough, continue microwaving in 10-second intervals until desired warmth is achieved.
  4. Let the vanilla ice cream soften at room temperature for a few minutes while the brownie is warming.
  5. Assemble your sundae by placing the warm brownie in a bowl, topping with a scoop of softened ice cream, drizzling with peanut butter and chocolate syrup, and sprinkling with chopped peanuts.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add the brownie square to the skillet and cover with a lid.
  3. Heat the brownie for about 2-3 minutes on each side, or until warmed through.
  4. While the brownie is warming, let the vanilla ice cream soften at room temperature.
  5. Once the brownie is warm, assemble your sundae by placing the brownie in a bowl, topping with a scoop of softened ice cream, drizzling with peanut butter and chocolate syrup, and sprinkling with chopped peanuts.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the brownie squares in the air fryer basket, making sure they are not touching.
  3. Heat the brownies for about 3-5 minutes, or until warmed through.
  4. Let the vanilla ice cream soften at room temperature while the brownies are warming.
  5. Once the brownies are warm, assemble your sundae by placing a brownie in a bowl, topping with a scoop of softened ice cream, drizzling with peanut butter and chocolate syrup, and sprinkling with chopped peanuts.

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

• Mixing bowl: Needed to combine the dry ingredients like flour, cocoa powder, and salt.

• Mixing bowl: Another bowl is required to mix the wet ingredients such as melted butter, sugar, eggs, and vanilla extract.

• Whisk: Useful for mixing the wet ingredients until well combined.

• Spatula: Helps in folding the dry ingredients into the wet mixture without overmixing.

• Baking pan: Used to pour the brownie batter into for baking.

• Toothpick: Essential for checking if the brownies are baked through by inserting it into the center.

• Cooling rack: Allows the brownies to cool completely before cutting them into squares.

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

• Ice cream scoop: Makes it easy to place a scoop of vanilla ice cream on top of each brownie square.

• Microwave-safe bowl: Can be used to slightly warm the peanut butter for easier drizzling.

• Spoon: Useful for drizzling peanut butter and chocolate syrup over the sundaes.

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

• Chef's knife: Used to chop the peanuts into smaller pieces for sprinkling over the sundaes.

Pre-measure ingredients: Measure out all ingredients before you start. This will streamline the baking process.

Use a mixer: Use an electric mixer to combine the butter and sugar quickly and efficiently.

Microwave peanut butter: Slightly warm the peanut butter in the microwave for easier drizzling.

Cool brownies faster: Place the brownies in the fridge to cool them more quickly before cutting.

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