Ingredients
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
Directions
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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