If I had to decide if I were a brownie girl or a blondie girl, I’d have to vote brownie. I never really got into blondies. They remind me of chocolate chip cookie bars. And I do really like chocolate chip cookies, so why bother with a blondie.
I treat myself sometimes to the NY Times on Wednesdays. If I happen to be grocery shopping that day, I’ll pick up a copy. I love to read their food section and sometimes come across a great recipe I must try. Of course, I’ll save that section of the paper and it gets added to my pile of “must-make very soon” recipes from magazines and various things I print out. It will inevitably get lost or thrown out and most likely, never made.
When I saw this recipe a couple weeks ago I made sure that it would never get lost and made it immediately. Because I always have ripe bananas just begging to baked into something. That something is usually banana bread or banana muffins. Occasionally they will be a lovely addition to our pancakes. On this fine day that I had to make a recipe from the NY Times immediately, they were added into blondies.
I know…I know…two chocolate recipes from me in a short matter of time. What is going on? I really wasn’t sure what to use for the crust. I found some chocolate bear cookies that the kids asked for and of course, never finished. They worked splendidly for this crust. Browned butter. Oh yeah. It’s incredible.
The sugar in the batter was a little too high for my liking. I cut it by a cup. I figured the bananas add so much natural sweetness. I know it wasn’t as sweet as it probably should be. Nobody here complained. Hubby kept walking by and taking a sample. The kids loved them. I loved them! If you prefer it a little sweeter, keep the sugar as the original recipe had it at 2 1/2 cups. If you aren’t into baking with rum, you could substitute 1 teaspoon of vanilla extract. So if you’re like me and happen to always have some ripe bananas around and aren’t throwing them into a smoothie or a quick bread, try this fantastic blondie recipe…