White Chocolate Blondie Sundae
Buttery, chewy blondies studded with white chocolate chips, layered with vanilla ice cream and cherry compote.
Equipment
- 8"x8" baking pan
Ingredients
- 9 tbsp unsalted butter
- 1½ cups packed brown sugar
- ¾ tsp table salt
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup white chocolate chips
Cherry Compote:
- 2 cups frozen dark red cherries
- ¼ cup granulated sugar
- 1 tsp fresh lemon juice
- ¼ tsp almond extract
- 2 tbsp water
- vanilla ice cream and whipped cream, for serving
Instructions
- Preheat oven to 350℉. Spray an 8"x8" baking pan with nonstick spray and line the bottom with parchment.
- Place the butter in a small saucepan and melt over medium heat. Continue to cook until the water has evaporated and solids are caramelized and fragrant. Remove from heat and mix in a bowl with the brown sugar.
- Add the eggs and vanilla, stirring to combine fully.
- Next add the dry ingredients: flour, baking powder, and salt. Fold into the wet ingredients until evenly incorporated. Stir in half of the chocolate chips. Do not over mix or the blondies will be tough.
- Pour into prepared baking pan and sprinkle the top with remaining chocolate chips. Add a sprinkle of flaky sea salt to the top if desired.
- Bake for 25-30 minutes, turning halfway to promote even browning. The top should be golden brown and the middle just set.
- Make the compote by cooking the frozen cherries, sugar, almond extract and water over medium heat until the juices are released and reduced to a syrupy consistency, about 12 minutes. Stir in the lemon juice.
- Serve blondies with cherry compote and vanilla ice cream. Or to assemble sundaes, break the blondies into pieces and layer with ice cream and compote in a clear dish. Top with whipped cream.
White Chocolate Blondie Sundae
Buttery, chewy blondies studded with white chocolate chips, layered with vanilla ice cream and cherry compote.
Equipment
- 8"x8" baking pan
Ingredients
- 9 tbsp unsalted butter
- 1½ cups packed brown sugar
- ¾ tsp table salt
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup white chocolate chips
Cherry Compote:
- 2 cups frozen dark red cherries
- ¼ cup granulated sugar
- 1 tsp fresh lemon juice
- ¼ tsp almond extract
- 2 tbsp water
- vanilla ice cream and whipped cream, for serving
Instructions
- Preheat oven to 350℉. Spray an 8"x8" baking pan with nonstick spray and line the bottom with parchment.
- Place the butter in a small saucepan and melt over medium heat. Continue to cook until the water has evaporated and solids are caramelized and fragrant. Remove from heat and mix in a bowl with the brown sugar.
- Add the eggs and vanilla, stirring to combine fully.
- Next add the dry ingredients: flour, baking powder, and salt. Fold into the wet ingredients until evenly incorporated. Stir in half of the chocolate chips. Do not over mix or the blondies will be tough.
- Pour into prepared baking pan and sprinkle the top with remaining chocolate chips. Add a sprinkle of flaky sea salt to the top if desired.
- Bake for 25-30 minutes, turning halfway to promote even browning. The top should be golden brown and the middle just set.
- Make the compote by cooking the frozen cherries, sugar, almond extract and water over medium heat until the juices are released and reduced to a syrupy consistency, about 12 minutes. Stir in the lemon juice.
- Serve blondies with cherry compote and vanilla ice cream. Or to assemble sundaes, break the blondies into pieces and layer with ice cream and compote in a clear dish. Top with whipped cream.