Name: The Chop House Ann Arbors Toffee Blondie Sundae Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cups unsalted butter; 1.25 cups light brown sugar, packed; 0.25 cups granulated sugar; 2 to taste eggs; 2 tsp vanilla extract; 1.75 cups all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 0.75 cups sweetened shredded coconut; 0.75 cups toasted pecans, chopped; 1 cups butterscotch chips; 0.75 cups rolled oats; 0.25 cups all-purpose flour; 0.25 cups light brown sugar, packed; 3 tbsp cold unsalted butter, cubed; 0.25 tsp ground cinnamon; 0.125 tsp salt; 0.5 cups unsalted butter; 0.75 cups light brown sugar, packed; 0.5 cups heavy cream; 2 tbs dark rum; 1 tsp vanilla extract; 0.25 tsp fine sea salt; 8 to taste vanilla ice cream (scoops); 0.5 cups white chocolate, finely chopped or chips; 0.25 cups toasted pecan halves (optional); 0.25 tsp flaky sea salt (optional)

Method

Blondies (coconut-pecan butterscotch)

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment leaving an overhang for easy removal; lightly grease parchment.

Melt butter and mix sugars

In a small saucepan or microwave-safe bowl, melt 1 cup unsalted butter until liquid. Allow to cool slightly, then whisk in 1 1/4 cups light brown sugar and 1/4 cup granulated sugar until smooth and glossy.

Add eggs and vanilla

Whisk in 2 eggs one at a time until fully incorporated, then whisk in 2 tsp vanilla extract. Batter will be thick and shiny.

Combine dry ingredients

In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder and 1/2 tsp salt.

Fold and add mix-ins

Fold the dry ingredients into the wet just until combined. Fold in 3/4 cup shredded coconut, 3/4 cup toasted chopped pecans and 1 cup butterscotch chips, taking care not to overmix.

Bake

Spread batter evenly into prepared pan. Bake 25–30 minutes, or until edges are set and a toothpick inserted near center comes out with a few moist crumbs (do not overbake).

Cool and portion

Allow blondies to cool in pan on a wire rack 15–20 minutes. Use parchment overhang to lift blondie slab, cool slightly more until warm but not hot, then cut into 8 squares (or 6 large pieces) for serving. Keep warm in a low oven (200°F/95°C) wrapped loosely with foil if needed.

Oat Streusel

While blondies bake, make the streusel: combine 3/4 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 tsp cinnamon and 1/8 tsp salt in a bowl. Cut in 3 tbsp cold cubed butter with a pastry cutter or fork until mixture forms coarse crumbs. Spread on a small baking sheet and bake 10–12 minutes at 350°F, stirring once, until golden and crisp. Cool completely; it will crisp more as it cools.

Rum-Toffee Sauce

Make the sauce just before serving: in a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add 3/4 cup light brown sugar and whisk until sugar dissolves and mixture bubbles gently, 2–3 minutes.

Slowly whisk in 1/2 cup heavy cream; mixture will steam and bubble. Simmer 2–3 minutes until sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in 2 tbsp dark rum, 1 tsp vanilla extract and 1/4 tsp fine sea salt. Keep warm over very low heat or transfer to a warmed small pitcher for tableside pouring. If refrigerating to hold, gently reheat before serving.

Assembly & Service

Warm serving: place one warm blondie square in a shallow dessert bowl or on a plate. Top with one or two scoops of vanilla ice cream (adjust per serving size).

Add garnish: sprinkle about 1 to 2 tablespoons of oat streusel over the ice cream and blondie. Scatter a tablespoon of finely chopped white chocolate (or chips) over top and a few toasted pecan halves if using. Finish with a light pinch of flaky sea salt if desired.

Tableside pour: pour 2–3 tablespoons (or more to taste) of warm rum-toffee sauce tableside over the ice cream and blondie so it sizzles and melts the vanilla. Serve immediately.

Portioning note: recipe yields 8 blondie squares and sauce/strewsel amount sufficient for 8 servings. Adjust scoops of ice cream per preference.