Blondie Sundaes Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
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