Brown Butter Blondie Recipe
Popcorn Ice Cream • Bourbon Sabayon • Caramel Peanuts
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Ingredients
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Brown Butter Blondie
Popcorn Ice Cream
Bourbon Sabayon
Caramel Peanuts
Method
Brown Butter Blondie
- 1
- 2
Mix Ingredients
In a mixing bowl, combine brown sugar, granulated sugar, and the brown butter. Mix until well combined. Add eggs and vanilla extract, stirring until smooth.
- 3
Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if using.
- 4
Bake
Pour the batter into a greased baking dish and spread evenly. Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted comes out clean.
Popcorn Ice Cream
- 5
Prepare the Ice Cream Base
In a large bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well combined.
- 6
Add Popcorn
Fold in the popped popcorn gently into the ice cream base.
- 7
Freeze
Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Bourbon Sabayon
- 8
Prepare the Sabayon
In a heatproof bowl, whisk together egg yolks, bourbon, sugar, and water. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and becomes pale.
- 9
Serve
Remove from heat and serve warm over the blondies or ice cream.
Caramel Peanuts
- 10
- 11
Coat Peanuts
Add peanuts to the caramel and stir to coat. Spread the peanuts on a parchment-lined baking sheet to cool.