Chocolate Chip Cookie Blondie Skillet Sundae For Two

• Vegetarian

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/8 tsp Baking powder
  • 1/4 cup Brown sugar, packed
  • 3 tbsp Chocolate, semisweet
  • 1 tbsp Granulated sugar
  • 2 pinch Salt
  • 1/2 tsp Vanilla

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 1/2 tbsp Heavy whipping cream

• Frozen

  • 1 large scoop Ice cream

Found on foxandbriar.com

Description

Ingredients

• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg yolk
• ¼ cup packed brown sugar
• ¼ teaspoon vanilla extract
• ¼ cup all-purpose flour
• ⅛ teaspoon baking powder
• pinch salt ⅓ cup semisweet chocolate chips
• 1 Tablespoon unsalted butter
• 1 and ½ tablespoons heavy (whipping) cream, divided (I used half and half and it worked fine)
• 1 Tablespoon granulated sugar
• ¼ teaspoon vanilla extract
• 3 tablespoons chopped semisweet chocolate ( I used chocolate chips)
• pinch salt
• 1 large scoop ice cream of choice (for serving)

Directions

• Preheat oven to 350
• In a medium bowl, whisk the melted butter, egg yolk, brown sugar, and vanilla until well combined.
• Stir in the flour, baking powder, and salt. Fold in the chocolate chips. Spread the batter into the a six inch cast iron skillet.
• Bake for 17-21 minutes, until the top loses its shiny, undercooked look.
• Cool for at least 5 minutes, until skillet can be safely handled.
• In a 1 quart sauce pan over medium heat, combine the butter, 1 tablespoon of heavy cream, the granulated sugar and vanilla. Stir until the butter is melted and the mixture begins to simmer.
• Reduce heat to medium-low and add the chocolate and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
• Add the remaining ½ tablespoon of heavy cream, half a teaspoon at a time, until the sauce reaches the desired consistency. Remove from heat.
• Put a large scoop of ice cream on top of the cookie blondie and pour warm fudge sauce ove