Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce

Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce
Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce
During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 12
Chocolate Dessert Bake Peanut Fall Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
  • 2 cups sugar
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 cup whipping cream
  • 1 cup (2 sticks) unsalted butter
  • ice cream
  • Carbohydrate 61 g(20%)
  • Cholesterol 128 mg(43%)
  • Fat 43 g(66%)
  • Fiber 5 g(18%)
  • Protein 10 g(20%)
  • Saturated Fat 23 g(117%)
  • Sodium 49 mg(2%)
  • Calories 652

PreparationFor Sauce: Bring whipping cream to simmer in heavy medium saucepan. Reduce heat to low. Add chopped milk chocolate and whisk until melted and smooth. Whisk in peanut butter. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using, whisking constantly.) For Brownies: Position rack in lowest third of oven and preheat to 350°F. Line 9-inch-high sides with foil, overlapping sides. Butter and flour foil. Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly. Pour into large bowl and cool slightly. Whisk in sugar and eggs. Stir in flour, then chopped bittersweet chocolate and unsalted peanuts. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Cool at least 1 hour. (Brownies can be made 8 hours ahead. Cool completely. Cover and store at room temperature.) Using foil sides as aid, lift brownies from pan. Fold down foil sides. Cut into squares or triangles. Transfer brownies to plates. Place scoop of ice cream next to each brownie. Spoon warm sauce around brownies and serve immediately.

PreparationFor Sauce: Bring whipping cream to simmer in heavy medium saucepan. Reduce heat to low. Add chopped milk chocolate and whisk until melted and smooth. Whisk in peanut butter. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using, whisking constantly.) For Brownies: Position rack in lowest third of oven and preheat to 350°F. Line 9-inch-high sides with foil, overlapping sides. Butter and flour foil. Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly. Pour into large bowl and cool slightly. Whisk in sugar and eggs. Stir in flour, then chopped bittersweet chocolate and unsalted peanuts. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Cool at least 1 hour. (Brownies can be made 8 hours ahead. Cool completely. Cover and store at room temperature.) Using foil sides as aid, lift brownies from pan. Fold down foil sides. Cut into squares or triangles. Transfer brownies to plates. Place scoop of ice cream next to each brownie. Spoon warm sauce around brownies and serve immediately.

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