Blondie Sundaes Recipes

BUTTER-PECAN BLONDIE SUNDAES WITH CREAMY CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F and spray a 9- by 13-inch baking pan with baking spray. In a small bowl, whisk flour with baking powder, baking soda, and salt. In a standing mixer fitted with paddle, beat butter with brown and granulated sugars at medium speed until fluffy. Add eggs and vanilla and beat until smooth. Add dry ingredients and beat at low speed until incorporated. Beat in pecan halves. Spread batter in prepared pan and bake for about 30 minutes, until shiny and lightly crackled on top and edges pull away from the sides of the pan. Let cool completely.
• Invert blondies onto a board. Cut blondies into twelve 3-inch squares, then cut 8 of squares into quarters (save remaining squares for snacks). Divide half blondie pieces among 8 parfait glasses. Top with a scoop of ice cream and remaining blondies. Sprinkle with candied pecans and drizzle with Creamy Caramel Sauce. Garnish with more candied pecans and serve.

PEANUT BUTTER AND JELLY BLONDIE SUNDAE

Steps:

• For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.
• Stir together flour, baking soda, and 1/2 teaspoon kosher salt. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar. Whisk in eggs, one at a time, then add vanilla. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips.
• Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes. Let cool completely.
• For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.)
• Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.

BLONDIE SUNDAES WITH FRIED WALNUTS AND CANDIED FENNEL

Steps:

• To make the blondies:
• Preheat oven to 325°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.
• Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.
• Bake blondies until lightly browned and center is firm when gently pressed, 15-20 minutes. Transfer dish to a wire rack and let cool. Cut into 16 bars.
• To make the sundaes:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly; place in a heatproof jar or airtight container.
• Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves. Let cool slightly; then pour over walnuts. Seal jar and let sit at least 12 hours and up to 1 day.
• Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess. Transfer walnuts to a medium bowl. Reserve sieve.
• Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod. Bring to a simmer over low heat. Cook, stirring occasionally, until fennel is translucent and tender, 20-25 minutes. Discard pod; let fennel cool in syrup.
• Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan. Heat oil over medium-high until thermometer registers 350°F. Add powdered sugar to walnuts and toss to coat. Place in reserved sieve and shake off excess sugar. Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes. Transfer to a parchment-lined rimmed baking sheet; let cool. Break up any clumps.
• Scoop gelato into bowls. Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds.
• Do Ahead
• Blondies can be made 2 days ahead. Store tightly covered at room temperature.
• Walnuts can be fried 2 days ahead. Let cool; store airtight at room temperature. Fennel can be candied 2 days ahead. Let cool in syrup; transfer to an airtight container and chill.