Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
RECIPES | Cookies, Bars & Brownies
Chocolate Banana
BlondiesThese are not your average blondie. In fact, they’re not your average anything. One of our newer recipes, these have become a fan favorite around the office and have proven to be completely addictive and irresistible. What makes a blondie a blondie? They don’t have the chocolate base you’d find in a brownie but instead start with butter and brown sugar. What makes this blondie extraordinary is that its layers keep getting more intense with every bite. The chocolate crust. The nutty filling. The dash of bourbon, the subtle banana flavor, and the crunch from the cacao nibs carry this treat over the top.
- Difficulty
- 1/3
- Yield
- 12 3-in bars
Ingredients
- 3 cups [200 g]Chocolate wafer cookies
- ½ cup [110 g]Unsalted butter, melted
- ¼ cup [50 g]Firmly packed dark brown sugar
- Pinch of salt
Crust
- 1
Preheat the oven to 375°F [190°C]. Butter a sheet of parchment paper, then use it, butter-side up, to line a 9-by-13-by-2-in [23-by-33-by-5-cm] baking pan.
- 2
Using a food processor, pulse the chocolate wafer cookies to fine crumbs. Add the melted butter, brown sugar, and salt. Process until the mixture is the consistency of wet sand. Pour the crumb mixture into the prepared pan and use your fingers to push the mixture down and spread it evenly over the bottom of the pan to form a crust.
- 3
Bake for 7 to 10 minutes, until set. Remove the pan from the oven and set on a wire rack to cool.
Ingredients
- ¾ cup [165 g]Unsalted butter, at room temperature
- 1 cup [120 g]All‑purpose flour
- ½ tspSalt
- 2 TbspGuittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
- 2 ripe mediumBananas, mashed
- 2 TbspBourbon
- 2 largeEggs
- 1 tspVanilla extract
- 2 ½ cups [500 g]Firmly packed dark brown sugar
- ½ cup [55 g]Toasted walnuts, chopped (see Note)
- 1 TbspCacao nibs
- fleur de selFor sprinkling
Filling
- 1
Lower the oven temperature to 350°F [180°C].
- 2
In a medium saucepan, melt the butter over low heat. Let the butter cook until the foam subsides and the butter turns brown, about 5 minutes. Set aside.
- 3
In a large bowl, with a hand mixer, beat together the bananas, bourbon, eggs, vanilla, and brown sugar. Beat in the brown butter until combined. Fold in the flour mixture and walnuts.
- 4
Pour the filling over the cooked crust and spread it evenly. Sprinkle with the cacao nibs and fleur de sel.
- 5
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan. When ready to serve, invert the pan on a cutting board and rap the pan on the surface until the blondies release from the pan. Peel away the parchment and discard. Cut into 3-in [7.5-cm] squares. Store wrapped tightly in plastic wrap at room temperature for up to 5 days. To freeze, cut into four large sections and remove from the pan. Wrap the sections tightly in plastic wrap. Place the sections in a zip-top freezer bag and push out all the air. Freeze for up to 1 month. Let the wrapped sections defrost in the refrigerator overnight.
Shop the Recipe and More
Shop the Recipe and More
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.