Easy Blondie Sundae Bowls

Blondies are one of our family's most favorite and highly requested desserts.  Whenever there is a get together, there is a pretty good chance you'll find a fresh batch of blondies and an ice cream bar. 

We've made our fair share of different blondie recipes, and experimented with a long list of mixins - chocolate chips, peanut butter chips, peanut butter cups, cappuccino chips, cinnamon sugar filling - you name it!  But recently before a family birthday celebration, the guest of honor requested a new type of blondie… blondie bowls - what a fun twist on one of our favorite desserts!  These are baked in a jumbo muffin/cupcake pan, so instead of getting a slice of blondie, each person gets their very own blondie bowl that they can fill up with ice cream and all their favorite toppings. 

If you're looking for a new way to serve a tried and true favorite, this just may be it.  Most of us ate it off of a plate, but some of the kids decided to try and eat it like an ice cream cone.  Hey - whatever works!

This can be done with your favorite blondie recipe.  The most important thing to keep in mind is that the bake time will be less than if you were baking it in a 8 x 8, or 9 x 13 dish.  So really keep an eye on these if you want to keep them soft!  I'd suggest lowering the bake temperature and time, and keeping a close watch on these to avoid over baking.  Below is the recipe I used this time, but you can adjust your own favorite recipe and use that, too.

*I used a jumbo muffin/cupcake pan, but you can also use a standard muffin pan to make slightly smaller bowls - just reduce bake time!  

*It is important to press in the center of the bowls when the blondies are straight out of the oven and soft - before it has had a chance to cool. Step by step photos below.

Blondie Sundae Bowls, adapted slightly from MarthaStewart.com, yields 8 jumbo blondie bowls

Ingredients:

1 stick unsalted butter, room temperature

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 cups packed light brown sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract. 

Directions:

Butter and flour a jumbo muffin pan. Preheat oven to 350°F.  

In a large bowl, whisk together flour, baking soda and salt, and set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. 

In a measuring cup, lightly beat the eggs with the vanilla.  Add to the butter mixture and beat until combined. 

Divide batter between the prepared cups, filling about half way.  Use a spatula to slightly level the batter in the cups. 

Bake until edges are just golden brown and centers are set, about 18 - 22 minutes.

Immediately after removing from the oven, place muffin tin on a wire rack. Use a wooden tart shaper (or other similarly shaped tool, such as the handle of a rolling pin or even a spoon) to gently press in the center of each blondie forming a well on the inside, leaving a crust or edge around the outside.

Allow blondies to cool for 10 - 15 minutes before removing from the pan to a wire rack to cool completely.