Name: Peanut Butter and Jelly Blondie Sundae
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: Serves 9
Ingredients: 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

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.

Peanut Butter and Jelly Blondie Sundae

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