Recipes Desserts Frozen Desserts Ice Cream Miso Caramel Blondie Sundae 5.0 (1) Add your rating & review A crunchy, nutty, sweet-and-salty ode to the iconic hot fudge brownie sundae. By Paige Grandjean Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 35 mins Total Time: 2 hrs 35 mins Servings: 1 to 2 servings The classic brownie sundae gets a makeover with a miso caramel blondie base, ribbons of store-bought hot fudge, and a nutty homemade whipped cream recipe. White miso Made from a combination of fermented rice and soybeans, white miso tempers the ripple of sugary caramel in the cakey miso caramel blondies with a savory undertone. Notes from the Food & Wine Test Kitchen The peanut butter stracciatella whipped cream, streaked with shards of rich dark chocolate, is a fluffy, cloudlike riff on the popular chocolate-flecked gelato. A cold chocolate bar will be too brittle to shave the large, slightly thick shards that are stirred into the whip, so warm it slightly in the microwave before using a Y-shaped peeler to create large, dramatic pieces. Use our No-Churn Vanilla Ice Cream recipe to make your own over store-bought. Ingredients Miso Caramel Blondies Cooking spray 1 1/4 cups plus 3 tablespoons packed light brown sugar, divided 1 1/2 tablespoons white miso 3/4 cup plus 1 tablespoon unsalted butter (6 1/2 ounces), softened, divided 3 tablespoons heavy cream 1 1/2 cups all-purpose flour (about 6 3/8 ounces) 2 teaspoons cornstarch 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 2 large eggs 2 teaspoons vanilla extract Peanut Butter Stracciatella Whipped Cream 1 (4-ounce) bittersweet chocolate bar 3/4 cup heavy cream 1/4 cup creamy peanut butter 2 tablespoons powdered sugar Pinch of kosher salt Additional Ingredients 1 large scoop vanilla ice cream 3 tablespoons hot fudge sauce (such as Herrell’s), warmed 2 tablespoons butter toffee peanuts (such as The 1949 Nut Co.), roughly chopped Directions Make the miso caramel blondies Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray; set aside. Combine 3 tablespoons brown sugar, miso, and 1 tablespoon butter in a small saucepan. Cook over medium, whisking constantly, until melted and smooth, about 2 minutes. Whisk in heavy cream, and bring to a boil over medium. Boil, whisking constantly, 1 minute. Remove from heat, and set aside. Whisk together flour, cornstarch, baking powder, and salt in a medium bowl; set aside. Beat remaining 1 1/4 cups brown sugar and remaining 3/4 cup butter with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Decrease mixer speed to low, and gradually add flour mixture. Increase to medium speed; beat until well combined, about 30 seconds. Transfer mixture to prepared pan; spread evenly with a small offset spatula. Drizzle caramel over batter, leaving a 1/4-inch border on all sides. (If caramel has cooled and thickened, reheat over low, stirring constantly, until just warmed and loosened to a pourable consistency.) Pull edge of spatula through batter to swirl. Bake in preheated oven until edges are golden brown and center is puffed, 26 to 30 minutes. Let cool completely in pan on a wire rack, about 1 hour, before slicing into 2 1/2-inch squares. Make the peanut butter stracciatella whipped cream Place chocolate bar on a paper towel, and microwave until surface is just glossy, 10 to 20 seconds. Using a Y-shaped peeler, shave the flat, wide surface of the slightly warmed chocolate bar into large shards to yield about 1/4 cup chocolate shavings. Set aside. Reserve any remaining chocolate bar pieces or shavings for another use. Combine heavy cream, peanut butter, powdered sugar, and salt in a large bowl. Whisk vigorously until soft peaks form, 1 to 2 minutes. Fold in chocolate shavings. Assemble the sundae Place one miso caramel blondie in a serving bowl. Top with ice cream, warm hot fudge sauce, 1/4 cup peanut butter stracciatella whipped cream, and chopped peanuts. (Reserve remaining miso caramel blondies and peanut butter stracciatella whipped cream for another use.) Serve immediately. To make ahead Blondies can be stored in an airtight container at room temperature up to 2 days. Peanut butter stracciatella whipped cream can be stored in an airtight container in refrigerator up to 3 days. Note Hot fudge sauce and butter toffee peanuts are available at most grocery stores. Find hot fudge online at herrells.com and peanuts at 1949nut.com August 2023 Rate It Print