Sharon Stevens
3 oz Semisweet chocolate
1/4 c  Butter, softened
1/4 c  Crunchy peanut butter
1 c  Packed brown sugar
2    Eggs
1 ts Vanilla
3/4 c  All-purpose flour
1/4 ts Salt
1/2 c  Unsalted peanuts, toasted
CHOCOLATE SAUCE:
1/2 c  Butter
1/2 c  Packed brown sugar
1/2 c  Granulated sugar
1/2 c  Unsweetened cocoa powder
1 c  Whipping cream
1 pn Salt
2 ts Vanilla
GARNISH:
2 c  Ice cream
1/2 c  Unsalted peanuts, toasted

PEANUT BUTTER BROWNIE; In top of double boiler over hot (not boiling)
water, melt chocolate with 1 tbsp of the butter. Let cool slightly. In
bowl, beat remaining butter, peanut butter and sugar. Stir in melted
chocolate. Beat in eggs, 1 at a time, and vanilla. In separate bowl, stir
together flour and salt; stir into batter. Add nuts and stir to blend
evenly. Transfer to greased 9 inch pie plate or quiche dish. Bake in 350
oven for about 25 minutes or until done. Let cool on rack. (can be made
ahead) CHOCOLATE SAUCE; In heavy saucepan, melt butter over low heat. In
bowl, blend together brown and white sugars and cocoa; stir into butter.
Blend in cream and salt. Bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes or until slightly thickened. Remove
from heat, stir in vanilla. Let cool. Serve immediately or store in
refrigerator for up to 1 week. GARNISH; About 15 minutes before serving,
transfer ice cream to refrigerator to soften. Cut brownie into 8 wedges.
Place brownie wedge on each serving plate; top with scoop of ice cream,
drizzle with chocolate sauce and sprinkle with peanuts. Makes 8 servings.