Indulge in these soft, chewy, and flavorful banana bread blondies loaded with semi-sweet chocolate chips. The browned butter brings a nutty depth to the taste, elevating the simple dessert to something utterly delicious.
Ingredients:
- 1/2 cup unsalted butter (melted or browned)
- 3/4 cup plus 1 tablespoon brown sugar (light or dark)
- 1 large egg (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup mashed overripe banana (about 1 medium overripe banana)
- 1/2 cup semi-sweet chocolate chips, and some more for topping (optional)
Instructions:
- Browning the Butter: Over medium heat, melt the butter in a medium-sized saucepan or skillet. If you're browning the butter, use a light-colored pan to observe the color changes better. Keep stirring continuously until the butter starts browning, with light brown specks forming at the base of the pan. This process generally takes 5-8 minutes. Once done, transfer the butter to a heatproof bowl and let it cool for a few minutes.
- Prepping the Oven and Pan: Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving about an inch overhang on two opposite sides (this will help in lifting out the blondies later).
- Combining Ingredients: Into the slightly cooled butter, mix in the brown sugar using a spatula or wooden spoon. Introduce the egg and vanilla, mixing well, followed by the mashed banana. Incorporate the flour and salt, ensuring you mix until just combined. Fold in the chocolate chips.
- Baking: Pour the batter into your prepped pan, spreading it out evenly. If you wish, sprinkle some extra chocolate chips on top. Bake for about 21-23 minutes, or until the center sets but remains slightly soft. Once baked, transfer the pan to a wire rack, allowing the blondies to cool before slicing.
Notes:
- Brown Sugar: Whether you opt for light or dark brown sugar, ensure it's fresh to get the best moisture and flavor.
- Using Frozen Banana: If using a frozen banana, thaw it first. Drain any excess liquid, mash it, and then follow the recipe.
- Topping Ideas: For an extra chocolatey touch, top the blondies with additional chocolate chips before baking. Alternatively, you can partially bake the blondies, remove from the oven, scatter 1-2 ounces of chopped dark chocolate over the top, and return them to the oven. Continue baking until the blondies are done and the chocolate has fully melted.
- Serving Size: You can either cut these into 9 larger bars or 16 bite-sized squares.
- Storage: These blondies can be stored in an airtight container. At room temperature, they'll stay fresh for up to 3 days. If refrigerated, they last up to 5 days. You can also freeze them for up to 3 months. Thaw overnight at room temperature when ready to enjoy.
Serve these delightful blondies with a glass of milk or your favorite coffee, and enjoy the delicious fusion of banana bread and blondies!