Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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!
SERVES 16
Brownie Base
- 1 bar + 2 squares (4 oz/110 g) semi-sweet chocolate
- ⅓ cup La Bonne Coconut Oilor canola oil
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup flour
- ¼ cup cocoa powder
- ¾ tsp salt
- ½ tsp instant coffee granules
- ¼ cup natural peanut butter (I used B&D)
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
- ¾ bar (3 oz/85 g) semi-sweet chocolate, chopped
- ¼ cup natural peanut butter
- ¼ cup coconut oil
- pinch salt
To make the brownie base: Preheat oven to 325°F (165°C). Line a 9-inch (23-cm) square pan with parchment paper.
Melt chocolate in microwave. Add coconut oil and mix to combine. Set aside.
