Friday, May 7, 2010

do blondies have more fun?

I have never actually made blondies before, because I'm really not a fan of vanilla.  Brownies?  Delectable, just a little crispy on the corners/sides, but moist and perfectly soft in the middle, and of course, chocolate.  What use would I have for Blondies when I can dwell over the lusciousness contained in that little square of chocolate delight?

On the other hand, what is there to hate about a banana-based batter, with just a little bit of dark chocolate folded in and then sprinkled with a generous quantity of sliced almonds?

Are you drooling yet?

How 'bout a recipe...

Banana Chocolate Chip Blondies
yields 9-12, depending how you cut them.

3 ripe bananas (honestly, the inspiration came from three black bananas trying to escape the banana hanger on my fridge)
1/4 cup Earth Balance
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract (you could substitute rum extract for added fun)
1 1/2 cup flour, lightly spooned and leveled
1/2 tsp baking soda
1/4 cup dark chocolate chips
1/4 cup sliced almonds

Preheat oven to 350 degrees.  Lightly oil an 8x8 baking pan.
Combine bananas, sugar, Earth Balance, and extracts in a food processor until smooth.
In a medium mixing bowl, stir together flour, salt, and baking soda.
Pour banana mixture into flour and stir until just mixed.  Fold in chocolate chips.
Pour batter into prepared pan and smooth evenly with a spatula.  Scatter almonds over top.
Bake for 30 minutes, or until a toothpick/knife inserted into the center comes out clean.
Allow to cool completely before cutting into squares.


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