You know me… I’m about a good remix.
Last summer, I did this one thing, and it worked out just dandy. Just dandy, and then some.
I knew sooner or later I’d visit it again. When anything treats your right like that, how could you not eventually go back for more?
Given the fact that my enthusiasm for frozen dairy has recently been revived with a vigor, an Earth Fare coupon for a free pint of ice cream arriving in my inbox provided just the inspiration needed for a little journey back through the recipe index. And you know what that means…
Everybody, when I say “RE,” you say “MIX!”
Mixing apple butter into blondie batter is a splendid idea. Doesn’t make your blondies taste like an apple orchard or anything, but it sure adds a bit of sweet depth to those buttery cookie bars. Mild spice and ever so slight appley tartness does wonderful things to your baked goods.
And your life in general.
First time around with this ice cream bar concept, I went with brownies over blondies (I’m partial to brunettes). Brownies and mint chocolate chip ice cream. It was highly legit.
I said it then, and I’ll say it now… ice cream and brownies belong together.
Of course if desserts were people, ice cream would be that jovial guy who gets along with everybody. Everybody loves him, wants to be his friend and hang out on the weekends. Only the truly hateful of haters would sneer at ice cream.
So naturally, ice cream is equally marvelous loaded on top of blondies.
I’m sure you need me to spell that out for you.
The only major drawback I’ve encountered thus far with any of my ice cream-inspired endeavors is that any and all of them require patience.
Patience is tough.
When we’re talking sweet frozen dreams soon to come true, patience is darn near impossible.
But patience is a virtue. Patience is important. Patience builds character.
Patience people, patience. Do it.
If we take this recipe in particular, patience is completely necessary in the downtime between building your lovely layers. Resist the urge to rush them along. You’ll be glad you did.
Waiting for the blondies to fully cool before spreading on the ice cream… gotta do it.
Otherwise junk will get too messy too fast.
Waiting for the blondie layer and ice cream to totally freeze in the pan together… yes, you must.
I said they’d get along great, but your blondie base and the ice cream still need that critical bonding time. Mr. Popular is used to brunettes, this whole blonde thing might be a little jarring. Let them get to know one another.
Waiting for the finishing brown sugar sauce to cool down a bit before pouring it over top… a necessity.
Hot sugar and ice cream do not mix. Lies, yes they do– into a melted swirly mess. Not exactly the effect we’re looking for here.
Waiting for everybody to re-freeze into a solid, delicious mass… we absolutely want to do that.
Makes cutting these suckers a much easier/visually appealing task.
But when all is said and done…
The waiting is well worthwhile.
Remixes can be as awesome as the original. Unless you’re pulling one on Adelle. No one enjoys that junk while sober. Please stop.
And ice cream is down to be anybody’s BFF. This is why we love him. Duh.
Apple Butter Blondie A La Mode Squares
- 1 stick butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch salt
- 1 cup all-purpose flour
- 1/2 cup + 2 Tbsp apple butter
- 1 pint vanilla (I used vanilla chocolate chip) ice cream
- 1/4 cup brown sugar
- 2 Tbsp butter
- 2 Tbsp heavy cream
- 4 generous Tbsp apple butter
- 1/4 cup chopped pecan pieces
- 3 Tbsp maple syrup
Preheat oven to 350 F and butter an 8×8 pan.
Mix melted butter sugar- beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Then, stir in the apple butter.
Pour into prepared pan. Bake for 20-25 minutes, or until set in the middle. Cool completely in pan.
When blondies are completely cool, take the ice cream out of the freezer to soften slightly. Spread the ice cream in an even layer across the blondie base. Transfer entire pan to the freezer to harden.
Once frozen, prepare the sauce. Combine the brown sugar, butter and cream in a saucepan over medium heat, stirring until sugar is melted. Stir in the apple butter. Bring the mixture to a gentle boil and allow it to boil for 3 minutes. Remove from heat and stir in the pecan pieces and maple syrup. Allow the sauce to stand until cooled, but still easily poured. Pour the sauce in an even layer over the ice cream layer. Return the entire pan to freezer and allow to harden for at least one hour.
Using a sharp knife, cut into squares when ready to serve.