Instructions: 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.

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