Benne Seed Blondies, Candy Cap Cream, Muscadines

Name: Benne Seed Blondies, Candy Cap Cream, Muscadines
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 12 to 16 blondies
Ingredients: 2 cups / 394g Gluten-free all-purpose flour; 1 tsp / 6g Baking powder; ¾ tsp / 5g Kosher salt; 2 sticks / 227g Butter; 2 cups / 450g Brown sugar; 2 eggs; ¾ tsp / 5g Vanilla extract; ½ cup / 75g Benne seeds, toasted; ½ cup / 113g Heavy cream; 2 Tbsp / 30g Granulated sugar; 1 ½ / 18g Egg yolks; ½ Tbsp / 4g Cornstarch; ½ Vanilla Bean; ⅛ tsp / 1g Kosher salt; 10g Dried Candy Cap mushrooms; ½ cup / 113ml water; ½ cup / 113ml Red wine vinegar; ⅛ cup / 29g Granulated sugar; 1 tsp / 5g Kosher salt; 8 oz / 227g Baby muscadines

Inspired by the beloved after-school snack, this elevated version of peanut butter and jelly flavors is sure to give a hit of nostalgia at Dreamforce.

Recipe byPaul Westin

Prep30 min

Cook25 min

Total55 min

MakesMakes 12 to 16 blondies

DietariesGluten-Free, Vegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Benne Seed Blondie

2 cups394gGluten-free all-purpose flour
1 tsp6gBaking powder
¾ tsp5gKosher salt
2 sticks227gButter
2 cups450gBrown sugar
22eggs
¾ tsp5gVanilla extract
½ cup75gBenne seeds, toasted

Candy Cap Cream

½ cup113gHeavy cream
2 Tbsp30gGranulated sugar
1 ½18gEgg yolks
½ Tbsp4gCornstarch
½½Vanilla Bean
⅛ tsp1gKosher salt
10g10gDried Candy Cap mushrooms

Pickled Muscadines

½ cup113mlwater
½ cup113mlRed wine vinegar
⅛ cup29gGranulated sugar
1 tsp5gKosher salt
8 oz227gBaby muscadines

Special Equipment

Fine mesh strainer

Method

Blondie

Melt the butter in a small sauce pot.
Add butter along with brown sugar, vanilla, and salt in the stand mixer until fully incorporated.
Add the eggs in one at a time, scraping down the bowl in between additions.
Combine the flour, baking powder, and benne seeds. Add the flour mixture in 3 stages, mixing only just until incorporated.
Spread into a quarter sheet (or 9x13” pan) lined with parchment paper.
Bake at 350°F for 20-24 minutes until just set in the center.

Candy Cap Cream

Heat the cream, sugar, scraped vanilla pod, and candy caps to a simmer. Turn off the heat, cover, and steep for 20 minutes.
Whisk together the cornstarch and yolks until completely smooth.
Pour one third of the cream over the yolks mixture and whisk until completely homogenous, but not frothy.
Add the mixture back to the saucepan and slowly bring it to 200°F or until the first bubble bloops up from the bottom.
Immediately strain the mixture through a fine mesh strainer into a bowl sitting on top of a bowl of ice.
Add the salt and stir occasionally until thoroughly chilled.

Pickled Muscadines

Bring the water, vinegar, salt and sugar to a boil.
Pour over the grapes immediately.
Cover and rest on the counter for 1 hour before refrigerating until needed.

To Assemble

Portion blondies after cooling completely.
Pipe a rosette onto each blondie square, topping with a pickled muscadine.