BLONDIE SUNDAES
Just when we thought rich and chewy blondies couldn't get any better, our home economists dreamed up this luscious sundae version. Topped with creamy vanilla ice cream and a sweet butterscotch sauce, this dessert takes decadence to the next level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the egg, brown sugar, butter and vanilla. Combine flour and salt; gradually beat into egg mixture. Fold in chips., Transfer to a greased 8-in. square baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., For sauce, in a large saucepan, melt butter. Stir in the brown sugar, cream and salt. Bring to a boil; cook and stir for 5 minutes or until slightly thickened. Remove from the heat. Stir in vanilla. Cut brownies into squares; serve with ice cream and sauce.
Nutrition Facts :
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
- Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.
CHICKPEA BLONDIES
These gluten-free, vegan chickpea blondies taste just as they should: like soft bar cookies with a touch of vanilla and load of chocolate chips. Because there's no egg or wheat-based flour in this recipe, we added a touch of aquafaba (liquid from canned chickpeas) to provide structure to these delicate treats. Instead of butter or oil, we use almond butter, which gives the blondies a nutty flavor and craveable richness.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield makes 16 blondies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides.
- Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the almond butter, maple syrup, vanilla extract, baking powder, baking soda, salt and reserved aquafaba (liquid from the canned chickpeas). Process until the mixture is very smooth, scraping down the sides with a rubber spatula as needed, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in the 1/2 cup chocolate chips with a rubber spatula until evenly incorporated.
- Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, about 30 minutes. Let cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Serve immediately or store in an airtight container for up to 3 days.
BROWNIE SUNDAES
Steps:
- Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.
BLONDE BROWNIES I
Rich, chewy brownie with chocolate chips on top.
Provided by Sue Bush
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.4 g, Cholesterol 58.1 mg, Fat 23.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 10.7 g, Sodium 358.1 mg, Sugar 46.4 g
HOMEMADE BROWNIE SUNDAES
I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream...you can't go wrong! -Carol Brandon, Uxbridge, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen (2 cups sauce).
Number Of Ingredients 15
Steps:
- In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.
Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE SUNDAES
Try this classic dessert on a weeknight; with only 30 minutes of cooling time, dessert will be ready in no time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. Cool at least 30 minutes. For 16 brownies, cut into 4 rows by 4 rows.
- Top each brownie with one scoop of ice cream; drizzle with 1 tablespoon chocolate syrup.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
DULCE DE LECHE ICE CREAM SUNDAES
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Backyard BBQ Frozen Dessert Birthday Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 19
Steps:
- For chocolate sauce:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
- For streusel:
- Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
- For blondies:
- Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
- Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
Steps:
- Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350 degrees. In a medium bowl, cream together butter and brown sugar until combined. Mix in egg and vanilla. Combine flour, baking soda, baking powder, and salt in a separate bowl to combine.
- Slowly add dry ingredients to wet ingredients. Press into a greased 8x8 pan and bake 20-25 minutes until an inserted toothpick comes out clean.
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- Classic Blondies. Chocolate chips aren’t necessary to make these handhelds taste good—a hefty dose of brown sugar and vanilla do the trick.
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