Today’s post is brought to you by the letter B.
It’s Monday, people.
We could all use more chocolate and butterscotch on Mondays.
It’s tough going- I know. I’m currently taking my 3rd of 4 AP tests.
I chose blondies as my last meal. And I chose well.
When I say bbbbblondies, it’s because I cannot possibly call these what they really are without sounding like a crazed sugar addict-
brown butter brown sugar banana butterscotch blondies.
They’re gooey and sweet and rich, studded with more mix-ins than batter, and hit the spot straight out of the oven/freezer. (More on this in the recipe itself)
They take 5 minutes to throw together, 25 minutes to bake, and, if you’re being very patient, 30 minutes to thicken and become dense in the freezer.
But you don’t have to do that, not if you’re ever so hungry.
These make Mondays just a tad bit more bearable.
Catch y’all on the flip side of these last two tests.
adapted from smittenkitchen
8 tablespoons (1 stick) of butter
1 packed cup light brown sugar
two big pinches coarse sea salt
1 medium banana, mashed (about 1/2 cup)
1 cup of flour
1/3 cup butterscotch chips
1/3 cup chocolate chips
1/3-1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Pam spray an 8-inch round tin or an 8×8 square pan.
Brown the butter in a large saucepan.
Once butter is browned, beat it with the sugar until the mixture looks like very, very wet sand.
Add in the egg and the salt and beat on medium speed until mixture has lightened in color and most of the sugar is dissolved, about 2 minutes.
Beat in the banana.
Stir in the vanilla, then beat in the flour until the mixture is homogeneous.
Stir in the mix-ins.
Pour batter into prepared pan and bake for 20-25 minutes, until top is shiny and gives slightly to pressure.
The trick for super dense, gooey blondies:
Let your blondies cool most of the way on a rack in the pan, then transfer the pan to the freezer and freeze for 30-ish minutes. The gooey center will become dense.