Peanut Butter And Jelly Blondie Sundae Recipes

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ANCHO BROWNIE SUNDAE



Ancho Brownie Sundae image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 22

1 stick unsalted butter, plus more for the pan
12 ounces bittersweet chocolate, chopped (or 2 cups bittersweet chocolate chips)
1 cup packed dark brown sugar
1/2 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon finely grated orange zest
Pinch of ground cloves
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
2 tablespoons light corn syrup
Pinch of salt
4 ounces bittersweet chocolate, chopped (or about 1/2 heaping cup bittersweet chocolate chips)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon cayenne pepper
Dulce de leche or vanilla ice cream, for serving

Steps:

  • Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, chile powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly.
  • Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly.
  • Cut the brownies into wedges. Top with ice cream and the chocolate sauce.

PEANUT BUTTER HEATH BAR BLONDIES



Peanut Butter Heath Bar Blondies image

I made these to take to a school party for my step-son. They were delicious and the kids loved them. This recipe is from The Magnolia Bakery.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h

Yield 24 bar cookies

Number Of Ingredients 10

1 1/2 cups unsalted butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath candy bars
1/2 cup finely chopped unsalted peanuts

Steps:

  • Grease and flour a 18 x 12 inch jelly roll pan.
  • In a large mixing bowl, cream together the butter and peanut butter until fluffy.
  • Add in the sugar and beat until smooth.
  • Add in the eggs and vanilla; mix until well combined.
  • Add in the flour and beat until well mixed.
  • Evenly spread the batter into the jelly roll pan.
  • Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.
  • Let cool to room temperature.
  • In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.
  • Drizzle the mixture over the cooled blondies.
  • Sprinkle the chopped Heath bars and peanuts on top.
  • Let cool to room temperature before slicing and serving.

Nutrition Facts : Calories 441.6, Fat 27, SaturatedFat 12, Cholesterol 63, Sodium 322, Carbohydrate 43.8, Fiber 2, Sugar 29.2, Protein 8.5

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