Simple and fun variation on the typical blondies. Blondies are essentially brownies made with white chocolate, and the flavor comes mainly from the caramelization of white chocolate and fudgy texture, with a delicate crust. Similarly, tons of flavor variations like mix-ins, and can be served warm (topped with ice cream, even!), or enjoyed cold. I personally like blondies with a chewy caramelized crust, fudgey slightly underdone interior, with a tinge of salt to balance out the sweetness.
The mix-ins that went into this were banana and milk chocolate chips, which gave it extra gooeyness and fudginess. From Cupcake Jemma’s recipe, I modified the sugar to 240g and doubled the sea salt. She also uses dark extremely ripe bananas, which are perfect for this recipe. For next time I might even increase the temperature to develop a crust early to leave more fudginess behind. It can take some extra sweetness as well to be honest, and I might even play around with different flours or condensed milk, for a different type of chew. The aroma was really quite devine!
| Banana & Milk Chocolate Walnut Blondies adapted from Cupcake Jemma
170g unsalted butter |
To make Banana & Milk Chocolate Walnut Blondies
Preheat the oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) square pan. Brown butter by melting over the stove, which will take about 5 minutes until dark brown in color. Transfer into heat-proof bowl to cool down for 5 minutes. Prepare dry ingredients by whisking together plain flour, baking powder, salt. Prepare wet ingredients by mashing together very ripe bananas. Whisk together eggs, vanilla and maple syrup together. Whisk sugar and brown butter together until well combined. Add egg mixture, whisk until combined. Mix in bananas. Use a spatula to fold in sifted dry ingredients and chocolate chips. Fold in walnuts if desired. Top blondies with milk chocolate pieces. Bake for 23 – 25 minutes or until skewer comes out clean in the middle (don’t be afraid to underbake it slightly) |
My Dose of Sugar 