Peanut Butter and Jelly Blondie Sundae

1. 1

   For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.

2. 2

   Stir together flour, baking soda, and 1/2 teaspoon kosher salt.

3. 3

   Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar.

4. 4

   Whisk in eggs, one at a time, then add vanilla.

5. 5

   Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips.

6. 6

   Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter.

7. 7

   Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes.

8. 8

   Let cool completely.

9. 9

   For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan.

10. 10

    Bring to a boil over medium high heat.

11. 11

    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.

12. 12

    Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.)

13. 13

    Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.