Are blondies the new brownies? Well, I had never tried them before but they sounded good to me so I was keen to tweak and try out a recipe. Whenever I make chocolate brownies (whatever the recipe says) I always add a really over-ripe banana or two, as I find it makes them a little gooier (that really is a word). I also like adding some finely chopped nuts for texture so I did the same with these blondies. The recipe itself couldn’t be easier to make – you don’t need a mixer, food processor or even whisk. You just melt the butter and sugar together and mix all the other ingredients in with a spoon. You should end up with blondies that are crispy on the top but soft in the middle. My kids loved them warm with a good dollop of custard on top for pudding. Be prepared for your kitchen to smell divine…all your neighbours will come knocking. I couldn’t possibly comment on how they tasted – I really didn’t eat four squares in one go…
Banana Cinnamon Blondies
Adapted from a Williams-Sonoma recipe from their cookbook, Cookies.
US measurements converted.
1. Preheat the oven to 180 degrees Celsius. Line a 8 x 8 baking pan with baking paper (I use Lakeland parchment lined foil).
2. Melt butter and brown sugar in saucepan or in the microwave until the sugar has dissolved. Leave mixture to one side to cool down.
3. Sift the flour, salt and cinnamon together in a separate bowl.
4. Very lightly beat the egg and egg yolk together, add the vanilla, pour into the brown sugar mixture and stir. Add the mashed banana and chopped nuts and stir gently again.
5. Carefully mix in the dry ingredients. Pour batter into your lined tray. Bake for 25 – 30 minutes until the center is springy; do not over bake.
6. When the blondies have cooled slightly, run a knife around the edges to loosen. Let them cool, then cut into squares.
These can be kept in an airtight container for three days if you don’t eat the whole tray in one go!