Peanut Butter and Jelly Blondie Sundae

Total Time:
1 hr 50 min
20 min
45 min
45 min

Serves 9

  • Peanut Blondies:
  • 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
  • Grape Compote:
  • 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
  • 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.

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