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.