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Recipe by Brynie Greisman

Peanut Butter-Chocolate Decadence

Parve Parve
Easy Easy
16 Servings
Allergens
40 Minutes
Diets

Ingredients

Brownie Base

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

  • 3/4 bar (3 ounces/85 grams) semi-sweet chocolate, chopped

  • 1/4 cup natural peanut butter

  • 1/4 cup coconut oil

  • pinch salt

Directions

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.

Notes:

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.

Notes:

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.

Credits

Props and Styling by Renee Muller
Photography by Hudi Greenberger

Peanut Butter-Chocolate  Decadence

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sarah
sarah
2 years ago

Can this be made with regular oil?

Raquel
Raquel
Reply to  sarah
2 years ago

yes