Name: Peanut Butter-Chocolate Decadence
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 1 bar + 2 squares (4 ounces/110 grams) semi-sweet chocolate; 1/3 cup coconut oil (I used La Bonne); 1/3 cup sugar; 1/3 cup Haddar Brown Sugar; 2 large eggs; 1 teaspoon Gefen Vanilla Extract; 3/4 cup Glicks Flour; 1/4 cup Gefen Cocoa Powder; 3/4 teaspoon salt; 1/2 teaspoon instant coffee granules; 1/4 cup natural peanut butter (I used B&D); 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; 3/4 bar (3 ounces/85 grams) semi-sweet chocolate, chopped; 1/4 cup natural peanut butter; 1/4 cup coconut oil; pinch salt

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!

Ingredients

Brownie Base

1 bar + 2 squares (4 ounces/110 grams) semi-sweet chocolate
1/3 cup coconut oil (I used La Bonne)
1/3 cup sugar
1/3 cup Haddar Brown Sugar
2 large eggs
1 teaspoon Gefen Vanilla Extract
3/4 cup Glicks Flour
1/4 cup Gefen Cocoa Powder
3/4 teaspoon salt
1/2 teaspoon instant coffee granules
1/4 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

3/4 bar (3 ounces/85 grams) semi-sweet chocolate, chopped
1/4 cup natural peanut butter
1/4 cup coconut oil
pinch salt

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brownies brynie greisman chocolate crunchy fudgy irresistible peanut butter Succos Succot Sukkos

Directions

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

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

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

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

Notes:

These freeze well.

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.

Description:

Props and Styling by Renee Muller
Photography by Hudi Greenberger

Explore

brownies brynie greisman chocolate crunchy fudgy irresistible peanut butter Succos Succot Sukkos

Ingredients

Brownie Base

1 bar + 2 squares (4 ounces/110 grams) semi-sweet chocolate
1/3 cup coconut oil (I used La Bonne)
1/3 cup sugar
1/3 cup Haddar Brown Sugar
2 large eggs
1 teaspoon Gefen Vanilla Extract
3/4 cup Glicks Flour
1/4 cup Gefen Cocoa Powder
3/4 teaspoon salt
1/2 teaspoon instant coffee granules
1/4 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

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

Step 1 - To Make the Brownie Base

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

Step 2 - Prepare the Sauce

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

Step 3 - Prepare the Ice Cream

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

Step 4 - To Serve

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

Step 5 - Credits

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Peanut Butter-Chocolate Decadence

Directions

To Make the Brownie Base

Prepare the Sauce

Prepare the Ice Cream

To Serve

Credits

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