Jeni’s Brown Butter Almond Brittle Blondie Sundae

Top a blondie square (recipe below) with a generous scoop of Jeni’s Brown Butter Almond Brittle ice cream and a drizzle of praline sauce (recipe below).

8 to 10 servings


White Chocolate Blondies
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 8 Tbsp. (1 stick) salted butter, melted
  • 1 cup dark brown sugar, packed
  • 1 large egg, lightly beaten
  • 2 tsp. vanilla extract
  • 1 cup white chocolate chips or chopped white chocolate

Praline Sauce
  • 2 cups heavy cream
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 vanilla bean, split, seeds scraped out, seeds and bean reserved
  • 1/4 tsp. fine sea salt
  • 1 tsp. vanilla extract


White Chocolate Blondies
  1. Preheat the oven to 350°F. Grease an 8-inch by 8-inch pan with butter.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a medium bowl, whisk together melted butter and brown sugar until combined. Add egg and vanilla and mix well.
  3. Using a rubber spatula, fold dry ingredients into the egg mixture until just combined. Do not overmix. Fold in white chocolate.
  4. Pour batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the top is shiny, cracked, and light golden brown, about 22 to 25 minutes. Do not overbake. Cool on a wire rack to room temperature. Cut into 2-inch squares.

Praline Sauce
  1. Combine the cream, sugar, vanilla seeds and bean, and the salt in a heavy-bottomed saucepan, bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 7 minutes, or until the sauce thickens a bit. Remove from the heat and add the vanilla extract. Serve warm or let cool and refrigerate. The sauce will keep for up to 1 week. To serve, reheat, stirring, until the sauce is warm and fluid.