Sunday, January 27, 2013

Butter-Pecan Blondie Sundae

This recipe is in the latest issue of Food and Wine. The combination of the blondies, the caramel and the pecans made it one of my favorites. In fact, I can’t think of a combination I like better.

I added butter toffee on top for a little extra crunch. I also used vanilla ice cream instead of the butter pecan. That seemed like a bit of buttery overload.

This is definitely one of those desserts for a very special dinner. Everyone I have made it for is delighted with the surprising flavors and most have asked for a second helping. 

Always a good sign that the recipe is a treasure.

Bon Appetit!

Butter-Pecan Blondie Sundaes with Creamy Caramel Sauce
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup pecan halves, chopped
Butter-pecan ice cream and candied pecans, for serving

Preheat the oven to 350° and spray a 9-by-13-inch baking pan with baking spray. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter with the brown and granulated sugars at medium speed until fluffy. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until incorporated. Beat in the pecan halves. Spread the batter in the prepared pan and bake for about 30 minutes, until shiny and lightly crackled on top and the edges pull away from the sides of the pan. Let cool completely.
Invert the blondies onto a board. Cut the blondies into twelve 3-inch squares, then cut 8 of the squares into quarters (save the remaining squares for snacks). Divide half the blondie pieces among 8 parfait glasses. Top with a scoop of ice cream and the remaining blondies. Sprinkle with candied pecans and drizzle with Creamy Caramel Sauce. Garnish with more candied pecans and serve.

Creamy Caramel Sauce
1 ¼ cup sugar
¼ cup water
1 cup heavy cream
1 Tablespoon unsalted butter
Pinch of salt

In a saucepan, mix sugar and water and cook over moderate heat.
Cook without stirring until a medium amber caramel forms, 5 minutes.
Add cream, butter and salt and cook until thickened, 2 minutes, Let cool.