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Peanut Butter-Chocolate Decadence


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!


To Make the Brownie Base

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.
2. Melt chocolate in microwave. Add coconut oil and mix to combine. Set aside.
3. Place 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.
4. Place dollops of peanut butter all over batter, then swirl with a toothpick.
5. Bake for 20 minutes. Remove from pan and cool. Cut into 16 squares.


These freeze well.

Prepare the Sauce

1. Combine all sauce ingredients in a small bowl. Microwave until chocolate is melted and all ingredients are combined.


This can 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! Important note: This should not be served warm on Shabbat.

Prepare the Ice Cream

1. Fold the peanut butter bites or peanut chew pieces into the slightly melted ice cream. Cover and return to freezer.

To Serve

1. Place a brownie on a plate. Top with a scoop of ice cream and drizzle sauce on top.


Props and Styling by Renee Muller
Photography by Hudi Greenberger