MAKE THE BANANA SPLITS Preheat the oven to 325°. Line the
bottom of a 9-by-13-inch metal baking pan with parchment paper.
In a small bowl, whisk the sugar, with the flour, baking powder and
salt.
In a saucepan, stir the chocolate and butter over very low heat until
melted; let cool slightly. In a large bowl, whisk the eggs with the
sour cream and vanilla. Whisk in the dry ingredients, then the
melted chocolate mixture. Transfer 2 tablespoons of the batter to a
small bowl and stir in the peanut butter.
Scrape the batter into the prepared baking pan and dollop the
peanut butter over the top. Swirl in the peanut butter, but don't
overmix. Bake the brownies for 45 minutes, or until risen and the
top is lightly cracked and glossy; the brownies will still be jiggly.
Transfer the pan to a rack to cool, then refrigerate until the
brownies are chilled, at least 2 hours. Cut into 18 rectangles.
In a large skillet, melt the dulce de leche over moderate heat. Add
the bananas and cook, turning occasionally, until heated through,
about 3 minutes. Set 8 brownies on individual plates and top with
the bananas and dulce de leche. Spoon the ice cream and whipped
cream alongside, top with the crushed peanut brittle and serve.
Originally Submitted
2/3/2015
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