Blondie Sundaes Recipes

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BLONDIE SUNDAES WITH FRIED WALNUTS AND CANDIED FENNEL



Blondie Sundaes with Fried Walnuts and Candied Fennel image

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Provided by Joshua McFadden

Categories     Bon Appétit     Dessert     Brownie     Ice Cream     Walnut     Fennel     Summer     Vanilla     Labor Day

Yield Makes 16 blondies and 8 sundaes

Number Of Ingredients 21

For the Buckwheat-Brown Butter Blondies:
Nonstick vegetable oil spray
1 1/3 cups buckwheat flour
1/3 cup almond flour or meal
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
3/4 cup sugar
5 large egg yolks
1 large egg
For the sundaes:
1 cup raw walnuts
1 cup sugar
1 large fennel bulb, fronds reserved, bulb cored, thinly sliced
Zest from 1 lemon, removed in wide strips
1 vanilla bean, split lengthwise
Vegetable oil (for frying; about 4 cups)
2/3 cup powdered sugar
2 pints vanilla gelato or ice cream
1 pint ground cherries or cape gooseberries, husks removed, rinsed, halved (optional)
Special Equipment
A deep-fry thermometer

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.

PEANUT BUTTER AND JELLY BLONDIE SUNDAE



Peanut Butter and Jelly Blondie Sundae image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield Serves 9

Number Of Ingredients 17

1 cup all-purpose flour
1/4 teaspoon baking soda
Kosher salt
1 stick (1/2 cup) unsalted butter, plus more for pan
1 1/4 cups packed dark brown sugar
2 large eggs
1/2 teaspoon pure vanilla
3/4 cup roasted, salted peanuts
1/2 cup peanut butter chips
3 cups seedless red grapes, halved
1/4 cup sugar
1/4 cup grape juice
2 tablespoons unsalted butter
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla
Kosher salt
Vanilla ice cream, for serving

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



Blondie Sundaes image

Just when we thought rich and chewy blondies couldn't get any better, our home economists dreamed up this luscious sundae version. Topped with creamy vanilla ice cream and a sweet butterscotch sauce, this dessert takes decadence to the next level. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1 large egg
1 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup butterscotch chips
BUTTERSCOTCH SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
4-1/2 cups vanilla ice cream

Steps:

  • In a large bowl, beat the egg, brown sugar, butter and vanilla. Combine flour and salt; gradually beat into egg mixture. Fold in chips., Transfer to a greased 8-in. square baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., For sauce, in a large saucepan, melt butter. Stir in the brown sugar, cream and salt. Bring to a boil; cook and stir for 5 minutes or until slightly thickened. Remove from the heat. Stir in vanilla. Cut brownies into squares; serve with ice cream and sauce.

Nutrition Facts :

BROWNIE SUNDAES



Brownie Sundaes image

Cap off dinner with these Brownie Sundaes. With prepared brownies, I can fix this sweet treat in a flash. For extra flair, I roll the ice cream in pecans before placing them on top of the brownies. It's a perfect finish to a mouthwatering meal. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup semisweet chocolate chips
1/2 cup evaporated milk
2 tablespoons brown sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
6 prepared brownies (3 inches square)
6 scoops vanilla or chocolate fudge ice cream
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.

Nutrition Facts : Calories 605 calories, Fat 33g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 276mg sodium, Carbohydrate 76g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.

BUTTER-PECAN BLONDIE SUNDAES WITH CREAMY CARAMEL SAUCE



Butter-Pecan Blondie Sundaes with Creamy Caramel Sauce image

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. "But there always needs to be a crunch," he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.

Categories     butter     Blondies     dessert     butter-pecan     Pecan     caramel     creamy     candied pecans     ice cream     ice cream parfait     parfait recipes

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 stick unsalted butter
1 1/2 c. light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. Pecan halves
Butter-pecan ice cream
Candied pecans
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.

BLONDE BROWNIES I



Blonde Brownies I image

Rich, chewy brownie with chocolate chips on top.

Provided by Sue Bush

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 cup sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
⅓ cup butter, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
⅔ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
  • Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
  • Stir the brown sugar into the melted butter and mix well. Cool slightly.
  • Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
  • Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.4 g, Cholesterol 58.1 mg, Fat 23.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 10.7 g, Sodium 358.1 mg, Sugar 46.4 g

DULCE DE LECHE ICE CREAM SUNDAES



Dulce de Leche Ice Cream Sundaes image

Categories     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Back to School     Backyard BBQ     Frozen Dessert     Birthday     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 19

Chocolate sauce
1 1/2 cups whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt
Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
2 pints dulce de leche ice cream

Steps:

  • For chocolate sauce:
  • Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
  • For streusel:
  • Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
  • For blondies:
  • Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
  • Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

BLONDE BROWNIES II



Blonde Brownies II image

A lighter version of brownies.

Provided by Mellan

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
⅔ cup butter
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts

Steps:

  • Melt butter or margarine. Add sugar and mix well. Cool.
  • Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
  • Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

Nutrition Facts : Calories 452.6 calories, Carbohydrate 62.6 g, Cholesterol 58.1 mg, Fat 21.9 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.9 g, Sodium 357.5 mg, Sugar 43.9 g

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