Go Back

Root Beer Magic Shell on Vanilla Ice Cream and Blondies

Blondies with Ice Cream and Root Beer Magic Shell
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness

Ingredients

  • 8 tablespoons unsalted butter
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour or use 1 cup plus 2 T. White Lily all-purpose
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt omit if using salted butter
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla
  • 1 cup chopped toasted walnuts
  • Ice Cream
  • Root Beer Magic Shell

Instructions

  • Preheat oven to 325 degrees F. Line an 8 inch glass pan with strips of parchment paper.
  • Melt the butter in a small saucepan over medium heat. Heat over medium, swirling pan often, just until the butter starts to turn brown. Remove from heat and stir in the brown and white sugar. Let cool for about five minutes.
  • Meanwhile, mix together the flour, baking powder, baking soda and salt.
  • Add the cold egg and the yolk to the sugar mixture and stir well. Stir in the corn syrup and vanilla until well blended. Stir in the flour, then stir in the walnuts. Scrape batter into the pan, spreading to the edges.
  • Bake 25 to 35 minutes (see note) in the glass dish or until top is golden brown and toothpick inserted in center comes out clean. Cool completely and chill slightly before cutting into squares.
  • Top with a scoop of vanilla ice cream and some Root Beer Magic Shell.

Notes

I usually bake these at 350 for 25 minutes in a metal pan, but I wanted to try baking in a glass dish at 325 this time. After 25 minutes, the blondies were very brown but a toothpick test showed they were still raw in the center. After 10 minute more, they were still very brown, but the pick came out clean. After cooling, they were perfectly chewy and extremely flavorful. But as always, it's important to watch the cook time because it may vary depending on your oven. Also, I used White Lily flour so the blondies were a bit softer and not too hard even when frozen.