{"id":28701,"date":"2023-04-03T12:57:41","date_gmt":"2023-04-03T07:27:41","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=28701"},"modified":"2024-08-30T13:06:33","modified_gmt":"2024-08-30T07:36:33","slug":"banana-blondies-with-brown-butter-icing","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/banana-blondies-with-brown-butter-icing\/","title":{"rendered":"Banana Blondies with Brown Butter Icing"},"content":{"rendered":"\n

Decadent, sinful, and heavenly, these banana blondies<\/strong> are for those who love a rich, indulgent treat for special occasions, holidays, or just the same-old, same-old Wednesday. It\u2019s a simple one-bowl dessert recipe teeming with caramel flavor from ripe bananas, muscovado sugar, and browned butter!<\/p>\n\n\n\n

\"Banana<\/figure>\n\n\n\n

I\u2019ve been making brownies, blondies, and breads for years now, and through all the whisking, folding, and stirring, I\u2019ve learned one truth. There is no comparison to ripe banana dessert recipes. And that\u2019s why this is the best blondie recipe!<\/p>\n\n\n\n

Moist and dense,<\/strong> the chewy <\/strong>blonde brownies have strong, sweet, and slightly burnt caramel notes with the muscovado sugar ringing in a delightful surprise. Although I\u2019ll be honest, these banana blondies are not<\/em> as chewy as a typical blondie because I did sneak in some baking powder.<\/p>\n\n\n\n

\"One<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

WHAT ARE BLONDIES?<\/strong><\/h2>\n\n\n\n

The exact date of the creation of blondies remains a mystery, but we do know that sometime in the late 19th century, a brilliant baker decided to add molasses to a brownie recipe, making the fudgy bars lighter in color and giving them a sweet and sassy personality.<\/strong><\/p>\n\n\n\n

How do blonde brownies (as they were originally called) differ from their ancestors, the brownies?<\/p>\n\n\n\n

Well, first of all, they don't need cocoa to be irresistibly yummy<\/strong>. Instead, they have vanilla and brown sugar, creating a butterscotch-like flavor. Their texture is also not as gooey as a brownie, but slightly crumbly and cake-like. And for that extra oomph<\/strong> that makes you weak in the knees are add-ins like nuts or chocolate chips.<\/p>\n\n\n\n

\"Banana<\/figure>\n\n\n\n

WHY TRY THIS RECIPE FOR BLONDIES?<\/strong><\/h2>\n\n\n\n

Because it needs just one bowl<\/p>\n\n\n\n

Because these use up your sad overripe bananas<\/p>\n\n\n\n

Because the brown butter icing makes them damn irresistible<\/p>\n\n\n\n

Because they are extravagant, opulent, and hedonistic<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

HOW TO MAKE BANANA BLONDIES?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> Set your oven to preheat, and then either grease (really well) or line your 8-by-8 baking pan with parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong>Whisk the muscovado sugar in the melted butter, then stir in the egg, followed by the vanilla extract.<\/p>\n\n\n\n

\"Butter,<\/figure>\n\n\n\n

Step 3:<\/strong> Whisk in flour, baking powder, and mashed bananas and mix till you have a nice, thick, and smooth mixture.<\/p>\n\n\n\n

\"Flour<\/figure>\n\n\n\n

Step 4:<\/strong> Fold in chocolate chips (I used mini, dark ones). While chocolate chips in banana blondies are optional, the result is sensational for sure.<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Step 5:<\/strong> Transfer the batter into your tin, smooth the top, and bake for 30 to 35 mins. Don\u2019t overbake; you don\u2019t want dry banana blond brownies.<\/p>\n\n\n\n

\"Ready<\/figure>\n\n\n\n
\"Ready<\/figure>\n\n\n\n

Step 6<\/strong>: Cool, cut, and enjoy!<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

SERVING THE TEMPTING BANANA BLONDIE BARS<\/strong><\/h2>\n\n\n\n

Serve them warm, at room temperature, or cold.<\/strong> Stack \u2018em up or arrange them in neat rows - they will test your willpower mercilessly. So, in the end, it doesn\u2019t matter how you serve this banana dessert; only that you had fun while baking!<\/p>\n\n\n\n

But, as ever, I decided to go ahead and be sinful.<\/p>\n\n\n\n

I glazed these with brown butter. Why? Because brown butter frosting lends a divine, scrumptious<\/strong> dimension to them. The glaze is so delicious, you can have it by the spoonsful!<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

HOW DO YOU MAKE BROWN BUTTER GLAZE?<\/strong><\/h2>\n\n\n\n