Recipe Towering Brownie Sundaes

servings:6
cook time:30min
Ingredients
Nonstick cooking spray
1/4 cup butter
1 ounce unsweetened chocolate, cut up
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/4 cup coarsely chopped peanuts
1 cup chocolate-fudge ice cream topping
2 tablespoons peanut butter
1 quart tin roof sundae ice cream or vanilla ice cream
Banana slices (optional)
Chocolate-covered peanut butter cups, chopped (optional)
Peanuts (optional)

Directions
Preheat oven to 350 degree F. Lightly coat twelve 1-3/4-inch muffin cups with cooking spray; set aside. In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Cool 3 minutes. Stir in sugar. Add egg and vanilla, beating lightly with a wooden spoon just until combined. (Don't overbeat.) Stir in flour and the 1/4 cup peanuts.
Divide batter evenly among prepared muffin cups, filling each nearly full. Bake about 15 minutes or until set (wooden toothpick will not come out clean, nor will brownies spring back). Cool brownies about 3 minutes in pan; remove to a wire rack to cool.
Meanwhile, in a heavy small saucepan stir ice cream topping and peanut butter over medium-low heat until smooth. Remove saucepan from heat.
Divide ice cream into 6 serving containers. Top each serving with 2 brownies, and, if desired, banana slices. Drizzle with chocolate-peanut-butter sauce. Top with chopped peanut butter cups and additional peanuts, if desired. Makes 6 servings.
Make-Ahead Tip: Prepare and bake brownies. Store cooled brownies tightly covered up to 1 day.