Blondie Sundaes With Fried Walnuts And Candied Fennel
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
Buckwheat Flour1 tsp
Kosher Salt1 cup
Sugar5 large
Egg Yolk1 large
Egg1 cup
Raw Walnut2 cup
Powdered SugarDirections:
1
To make the blondies: Preheat oven to 325°F
2
Lightly coat a 13x9" baking dish with nonstick spray
3
Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine
4
Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5–8 minutes
5
Transfer to a large bowl; let cool slightly
6
Add sugar and whisk until smooth
7
Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more
8
Add dry ingredients and mix until smooth
9
Scrape batter into prepared dish; smooth top
10
Bake blondies until lightly browned and center is firm when gently pressed, 15–20 minutes
11
Transfer dish to a wire rack and let cool
12
Cut into 16 bars
13
Preheat oven to 325°F
14
Lightly coat a 13x9" baking dish with nonstick spray
15
Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine
16
Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5–8 minutes
17
Transfer to a large bowl; let cool slightly
18
Add sugar and whisk until smooth
19
Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more
20
Add dry ingredients and mix until smooth
21
Scrape batter into prepared dish; smooth top
22
Bake blondies until lightly browned and center is firm when gently pressed, 15–20 minutes
23
Transfer dish to a wire rack and let cool
24
Cut into 16 bars
25
To make the sundaes: Preheat oven to 350°F
26
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
27
Let cool slightly; place in a heatproof jar or airtight container
28
Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves
29
Let cool slightly; then pour over walnuts
30
Seal jar and let sit at least 12 hours and up to 1 day
31
Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess
32
Transfer walnuts to a medium bowl
33
Reserve sieve
34
Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod
35
Bring to a simmer over low heat
36
Cook, stirring occasionally, until fennel is translucent and tender, 20–25 minutes
37
Discard pod; let fennel cool in syrup
38
Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan
39
Heat oil over medium-high until thermometer registers 350°F
40
Add powdered sugar to walnuts and toss to coat
41
Place in reserved sieve and shake off excess sugar
42
Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes
43
Transfer to a parchment-lined rimmed baking sheet; let cool
44
Break up any clumps
45
Scoop gelato into bowls
46
Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds
47
Preheat oven to 350°F
48
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
49
Let cool slightly; place in a heatproof jar or airtight container
50
Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves
51
Let cool slightly; then pour over walnuts
52
Seal jar and let sit at least 12 hours and up to 1 day
53
Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess
54
Transfer walnuts to a medium bowl
55
Reserve sieve
56
Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod
57
Bring to a simmer over low heat
58
Cook, stirring occasionally, until fennel is translucent and tender, 20–25 minutes
59
Discard pod; let fennel cool in syrup
60
Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan
61
Heat oil over medium-high until thermometer registers 350°F
62
Add powdered sugar to walnuts and toss to coat
63
Place in reserved sieve and shake off excess sugar
64
Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes
65
Transfer to a parchment-lined rimmed baking sheet; let cool
66
Break up any clumps
67
Scoop gelato into bowls
68
Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds
69
Do Ahead Blondies can be made 2 days ahead
70
Store tightly covered at room temperature
71
Walnuts can be fried 2 days ahead
72
Let cool; store airtight at room temperature
73
Fennel can be candied 2 days ahead
74
Let cool in syrup; transfer to an airtight container and chill
75
Blondies can be made 2 days ahead
76
Store tightly covered at room temperature
77
Walnuts can be fried 2 days ahead
78
Let cool; store airtight at room temperature
79
Fennel can be candied 2 days ahead
80
Let cool in syrup; transfer to an airtight container and chill