Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.

Pecan Pie Brownies

Pecan Pie Brownies

 Ingredients:

1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package

Pecan Pie Filling:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

Directions:

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. 

Mix brownies according to package instructions.

Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below

As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid. 

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.

Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.

Mississippi Mud Brownies With Marshmallow And Chocolate Glaze

Mississippi Mud Brownies With 

Marshmallow And Chocolate Glaze

Makes 24.
Ingredients:
Brownies:
6 oz. unsweetened chocolate, chopped 1 cup unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp. salt
3 cups sugar
5 large eggs
3/4 cup chopped lightly toasted pecans
Topping:
3/4 cup marshmallow crème
2 oz. semisweet chocolate, finely chopped Vanilla ice cream

*

Directions:

1. Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with aluminum foil, allowing excess to overhand edges. Spray foil with nonstick spray. In a medium bowl whisk together the flour, cocoa and salt; set aside.

2. Melt chocolate and butter in a large glass bowl in the microwave on HIGH power, 2 minutes, stirring after 1 minute. Whisk in sugar and then whisk in eggs, 1 at a time. Stir in flour mixture until no streaks remain. Fold in pecans.

3. Scrape batter into prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in center comes out with a few wet crumbs attached—do not overbake. Transfer pan to a wire rack.

4. Spoon marshmallow crème over hot brownies and let sit until softened, about 1 minute. Meanwhile, place chopped semisweet chocolate in a small dish and microwave on HIGH power for 45 seconds; stir and microwave for 30 seconds longer or as necessary to melt.

5. Spread marshmallow crème evenly over brownies and then drizzle with melted chocolate to create a decorative pattern. Cool brownies in pan for at least 2 hours. Using foil lift brownies from pan and cut into 2 inch squares. Serve with vanilla ice cream. 

Salted Caramel Hazelnut Brownie Bars

Salted Caramel Hazelnut Brownie Bars

Yield 1, 9x13-inch baking dish

Ingredients
1 box chocolate fudge cake or brownie mix
1/2 cup butter, room temperature
3/4 cup evaporated milk
3/4 cup hazelnuts, chopped
1 (14 oz.) bag caramel candies, unwrapped
1/2 teaspoon sea salt

*

DirectionsPreheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray or butter.

In a large bowl, combine cake mix, butter and 1/2 cup evaporated milk and mix well.

Pour 2/3 brownie batter into baking dish and smooth the top so it’s even.

Place in oven and bake for 11-13 minutes.

In a medium saucepan, melt the caramel candies with remaining evaporated milk and sea salt, stirring until melted and smooth. Make sure caramel doesn’t burn.

Pour 3/4 caramel sauce over pre-baked brownies, then gently spoon remaining brownie batter on top.
Sprinkle hazelnuts evenly across the top, then drizzle remaining caramel sauce over everything.

Return brownies to oven and cook for another 22-24 minutes, or until toothpick inserted in center come out mostly free of crumbs.

Let cool 15 minutes and serve warm or store in an airtight container.

Brownie Chip Cookies

Today I received a recipe from Lee, a classmate of mine who said she has made these cookies several times and they disappear almost as fast as they cool down from the oven. I would like to share this recipe with my readers and thank you Lee for sharing the recipe.

***

Brownie Chip Cookies

Ingredients:

1 box Brownie Mix

1/4 cup oil

2 eggs

1 cup chocolate chips

1 cup chopped nuts, optional

***

Directions:

Mix the ingredients well. Drop by teaspoon onto a prepared cookie sheet. Bake at 350 for 9 minutes. ENJOY!