PEANUT BUTTER AND JELLY BLONDIE SUNDAE

Peanut Butter and Jelly Blondie Sundae image

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield Serves 9

Number Of Ingredients 17

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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

Steps:

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.