This recipe started as one for blondies topped with ice cream and root beer flavored Magic Shell, but since the Magic Shell doesn't come in root beer flavor anymore, I changed the recipe. These are easy and soft blondies served with vanilla ice cream and a quick maple-butter sauce. The dessert is supposed to be similar to what you'd get at Applebee's, but I've not been to Applebee's so I can't say for sure. They key is the blondies are very soft (thanks to cornstarch and an egg yolk) so your fork will go right through.
I'm curious to hear what other people think of this recipe. If you are looking for chewier blondies or blondies with chocolate chunks, one of the recipes from the list below might be a better choice.
Recipe
Maple-Butter and Ice Cream Topped Blondies
The cornstarch in these blondies makes them extra soft so they yield to the fork. Try not to leave out the walnuts because they add flavor and texture.
Ingredients
- 8 tablespoons unsalted butter (114 grams)
- 1 cup very tightly packed brown sugar, light or dark (210 grams)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract plus ½ teaspoon maple extract (optional)
- ½ cup plus 2 tablespoons of flour (80 grams)
- 2 tablespoons cornstarch or just use 2 more T. flour (16 grams)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt plus a pinch
- ⅔ cup chopped walnuts (80 grams)
Maple-Butter Topping
- 4 tablespoons unsalted butter (56 grams)
- ¼ cup maple syrup (80 grams)
- 2 tablespoons plus 2 teaspoons heavy cream (40 grams)
- 1 pinch of sea salt
Vanilla Ice Cream
- 1 pint or however much you like of vanilla ice cream
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square metal pan with parchment paper.
- Melt the butter and let it cool for about 5 minutes.
- Whisk the melted butter and brown sugar together until smooth and glossy.
- Add the egg, yolk, and vanilla and whisk until well blended. If using maple extract, whisk that in too.
- Mix the flour, cornstarch (if using), baking powder, baking soda, and salt together in a a separate bowl, then add to the batter and stir just until combined.
- Fold in the walnuts.
- Spread batter evenly in the pan and bake for 20 to 24 minutes, until the edges are set and the center is still slightly soft.
- Let cool in the pan for about 20 to 30 minutes before slicing.
Maple-Butter Sauce
- To make the maple-butter sauce, cut the butter into chunks and put it in a small saucepan. Heat over medium until it is about halfway melted, then add the maple syrup and stir until smooth. Return to the heat and cook over medium for about 4 minutes, swirling the pan often so it won't burn, until mixture thickens slightly and becomes fragrant.
- Remove from heat and add the cream, then return to heat and cook, allowing it to come to a very gentle boil, just until it thickens slightly. Again, be careful not to let it burn. Remove from heat. Let cool slightly and add a pinch or two of salt. If making ahead, you can chill it, but it will firm up and need to be warmed again.
- Serve blondies slightly warm with vanilla ice cream and spoon the maple sauce over the top.
Tried this recipe?Let us know how it was!
Martha in KS says
How about using it on top of a Root Beer Float? Thanks for the blondies recipe.
Anna says
Katrina, here's what's listed in the chocolate flavored Magic Shell:
SUGAR, SUNFLOWER OIL, COCONUT OIL, COCOA, CHOCOLATE, CONTAINS 2% OR LESS OF: COCOA PROCESSED WITH ALKALI, SOY LECITHIN, MILK, SALT, VANILLA.
Also, I've noticed a little bit goes a long way. You probably don't need to use a full 2 tablespoons per serving.
Katrina says
Good to hear about the ingredients change, because my kids always want me to buy those but they had 16 grams of fat in a 2 tablespoon serving and it was ALL hydrogenated oils and high fructose corn syrup, so I would NOT buy it for them. I'll have to check it now. Does it have none now?
I always wondered how you could get 16 grams of fat in 2 tablespoons of something that wasn't just butter/oil, and to put that on top of ice cream made with cream. 😉