Vinegar Icing

INGREDIENTS:

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

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.