Toffee Blondie Sundae Recipe
warm coconut-pecan butterscotch blondie | vanilla ice cream | oat streusel | white chocolate | rum-toffee sauce poured tableside
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Ingredients
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Blondie
Oat Streusel
Rum-Toffee Sauce
To Serve
Method
Blondie
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2
Make the Blondie Batter
In a large bowl, melt the unsalted butter. Stir in brown sugar and granulated sugar until well combined. Add in eggs and vanilla extract, mixing until smooth.
- 3
Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- 4
Fold in Mix-ins
Gently fold in the toasted pecans, coconut flakes, and butterscotch chips.
- 5
Bake
Spread the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly.
Oat Streusel
- 6
Prepare the Streusel
In a medium bowl, combine rolled oats, flour, brown sugar, and cinnamon. Melt the unsalted butter and mix it into the dry ingredients until crumbly.
- 7
Bake the Streusel
Spread the streusel mixture on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, stirring halfway, until golden brown.
Rum-Toffee Sauce
- 8
Cook the Sauce
In a saucepan over medium heat, combine heavy cream, brown sugar, and unsalted butter. Stir until the mixture comes to a simmer and the sugar is dissolved.
- 9
Add Rum
Remove from heat and stir in the dark rum. Set aside to cool slightly.
To Serve
- 10
Assemble the Sundae
Cut the warm blondie into squares and place in bowls. Top with scoops of vanilla ice cream.
- 11
Add Toppings
Sprinkle the oat streusel over the ice cream and blondie. Finish with white chocolate shavings.
- 12
Pour the Sauce
Warm the rum-toffee sauce if needed, then pour it over the sundae tableside for a delightful presentation.