Peanut Butter and Jelly Blondie Sundae (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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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 |
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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