Great dessert to share with friends

I have the most delicious summer recipe for you today. It’s a Frozen Brownie Peanut Buster Parfait — named that way because it tastes exactly like a Dairy Queen Peanut Buster Parfait, with one big addition — brownies! It’s a layer dessert so it’s easy to cut and share with all your friends at the weekend barbecue. Believe me, they’ll go back for a second helping if it’s not all been devoured!

This recipe is relatively easy but does require time in between the stages for cooling and freezing. I had not anticipated that when I began the recipe right after work, so by 11 p.m. when I was still on the last stage, I was tempted to skip the step of the chocolate sauce and just drizzle melted chocolate chips over it instead. (I know, sometimes I skimp on the steps here and there — I was tired it was 11 p.m., what can I say?) I can only say — I am so glad I didn’t skimp on the last step.

The chocolate fudge sauce is my favourite part about this recipe. It’s ooey gooey and sweet with an amazing texture that is both soft and firm at the same time. Combined with the melty ice cream, frozen brownie and salty peanuts — this dessert is a solid 10!

Please make this recipe this summer – you’ll love it, I promise!

Frozen Brownie Peanut Buster Parfait

Adapted From Brown Eyed Baker

Ingredients:

1 brownie recipe for a 9×9-inch pan

vanilla ice cream, softened

1½-2 cups salted peanuts

For the Topping:

1 cups powdered sugar

½ cup evaporated milk

¾ cup semisweet chocolate chips

¼ cup unsalted butter

1 teaspoon vanilla extract

Directions:

1. Prepare the brownies as directed and allow to cool completely.

2. Spread the vanilla ice cream over the cooled brownies, then sprinkle the peanuts evenly over the ice cream. Place in the freezer until the ice cream is completely firm, at least 2 hours.

3. To make the topping. Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

4. Pour the chocolate topping evenly over the ice cream and peanuts. Optional: sprinkle more peanuts on top Return to the freezer for at least 2 hours, or until firm.

Justine Gelevan’s not a professional baker or critic; she’s a Halifax girl who loves all kinds of goodies – eating them, sharing them, making them and talking about them. She keeps her kitchen stocked with the tastiest ingredients with the help of Atlantic Superstore and President’s Choice. Visit her blog for more recipes and how-tos at thegoodiegirl.ca.