Categories: Chocolate 
      Yield: 8 servings 
  
           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.