Blue Moon Blondie Sundae

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Ingredients (17)

  • 5 ounces unsalted butter, softened
  • 1/4 cup white sugar
  • 1 cup dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 whole eggs
  • 8 ounces Blue Moon Summer Honey Wheat or Original Blue Moon
  • 1 3/4 cup AP flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup white chocolate chunks or chips
  • 1 cup toasted chopped pecans
  • Zest of 1 orange
  • Blue Moon Caramel, for garnish (recipe follows)
  • 1 cup caramel, your favorite kind
  • 4 ounces Blue Moon Summer Honey Wheat or Original Blue Moon
  • Ice Cream, (your favorite for making sundaes)
  • Toasted Pecans, for garnish (optional)

I love blondies, brownies, cookie and baked goods in general. This seemed to be the perfect way to incorporate Blue Moon into one of my favorite treats.

Instructions

  1. 1Preheat oven to 350 degrees. Spray a 9×13 inch pan and set aside. In a mixer, cream butter, sugars and salt until light and fluffy. While that’s mixing, whisk eggs and beer in a 2 cup measuring cup. Pour into butter mixture. Mix to incorporate.
  2. 2In a mixer, cream butter, sugars and salt until light and fluffy. While that’s mixing, whisk eggs and beer in a 2 cup measuring cup. Pour into butter mixture. Mix to incorporate.
  3. 3In a separate bowl, mix all dry ingredients together. Add into butter/beer mixture. Cream until fully incorporated. Pour into prepared pan.
  4. 4Bake in preheated oven for 35 to 50 minutes, until the center is set. Let cool to room temperature.
  5. 5Meanwhile, heat caramel with remaining 4 ounces of Blue Moon Summer Honey Wheat, stir until fully incorporated and keep warm. Once the blondie is cool enough to cut, cut into 12 3×3 inch squares. Garnish with ice cream, caramel and pecans for a Blue Moon Blondie Sunade! Or enjoy the blondie all by itself.
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