Peanut Butter and Jelly Blondie Sundae
- Level: Easy
- Yield: Serves 9
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 530
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 48
- Protein
- 10
- Cholesterol
- 78
- Sodium
- 395
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 45 min
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.