Warm Blondie Recipe
rosewater vanilla ice cream / caramel sauce / toasted almonds
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Ingredients
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Blondie Base
Rosewater Vanilla Ice Cream
Toppings
Method
Blondie Base
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2
Melt Butter
In a saucepan, melt the butter over medium heat. Remove from heat and stir in brown sugar and granulated sugar until well combined.
- 3
Add Eggs and Vanilla
Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter-sugar mixture, mixing until just combined.
- 5
Add Chocolate Chips
Fold in the white chocolate chips.
- 6
Bake
Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until the edges are golden and a toothpick comes out clean.
- 7
Cool
Let the blondies cool in the pan before cutting them into squares.
Rosewater Vanilla Ice Cream
- 8
Prepare Base
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, then remove from heat.
- 9
- 10
Cook Mixture
Return the mixture to the saucepan over low heat, stirring until it thickens and coats the back of a spoon.
- 11
Add Flavoring
Remove from heat and stir in vanilla extract and rosewater. Chill the mixture in the refrigerator for at least 4 hours.
- 12
Churn Ice Cream
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 13
Freeze
Transfer the ice cream to a container and freeze until firm.
Assembly
- 14
Serve
Cut the blondies into squares and place one on a plate. Top with a generous scoop of rosewater vanilla ice cream, drizzle with caramel sauce, and sprinkle with toasted almonds.
