Applebee's Blondie Recipe recreates the warm, chocolate brownie right in the comfort of your own kitchen. The sizzling skillet really...
Do we have any Friday Night Lights fans in the house?
C’mon – raise your hand with me. You know you can’t get enough of Coach Taylor and “Clear eyes, full hearts, can’t lose.”
But this post isn’t about Friday Night Lights (disappointing, I know), but rather asking you to recall those first seasons when everyone went to Applebee’s all.of.the.time because it was the only place to really go out to eat in the small town of Dillon, Texas.
I once lived in a town much like that. If you wanted something other than a fast food hamburger, Applebee’s was your option. And so, we ate at Applebee’s quite a bit. This was back when the maple butter blondie was still on the menu. Now, I am not a fan of chocolate – in spite of what my homemade candy cane Joe-Joe’s recipe might lead you to believe – so this dessert was my dream.
A dense, somewhat gooey maple walnut blondie studded with white chocolate chips, topped with vanilla ice cream and drizzled with a maple butter sauce, all served in a sizzling skillet? Yes, please. A million times yes.
Now, this dessert has apparently been off the menu for quite some time, so now I make my own version. My maple butter blondie recipe uses an adapted version of my maple walnut blondie recipe, but is kicked up a notch with a scoop of vanilla ice cream and a decadent homemade version of the maple butter sauce.
But the real secret here? Serving the whole shebang in that sizzling skillet. If you have one, heat a small cast iron skillet over a medium flame until piping hot, then use that to plate your blondie. The blondie will get warm, the sauce will sizzle as it hits the pan, and the whole thing will taste that much better – or at least, you will think it does.
Of course, this dessert is still fantastic when served in a bowl – not to mention that you can safely curl up on the couch with that bowl while you watch some Friday Night Lights.
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