Peanut Butter and Jelly Blondie Sundae

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Inactive: 45 min
  • Cook: 45 min
  • Yield: Serves 9
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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

  1. For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.
  2. 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.
  3. 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.
  4. 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.)
  5. Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.
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