Yesterday I had a wonderful couple of hours to myself at the hairdresser- well Aiden was with me but he slept the whole time. Since the past week has been crazier than normal, with broken bones/visitors/cranky toddler and a last minute trip to pack for, I took with me the September issue of Delicious magazine to enjoy in peace. About a third of the way through I came across this recipe and knew I had all the ingredients to give it a go when I got home.
It was fairly quick to put together, and I baked mine for around 40 minutes. They came out of the oven just as I was about to leave for dinner out with the girls, so I was able to skip buying a caramel sundae on the way home and tried a piece of blondie instead. The verdict is – they are GREAT! I tried a middle piece that was gorgeously (not sure if that’s a real word, but it’s an accurate description) soft and fudgey. The combination of white/dark chocolate, banana and walnuts is sensational. Given I’d had a relatively high calorie dinner, I skipped the extra drizzle of white chocolate and just sprinkled it with icing sugar.
Happy Friday everyone – try these this weekend!
100g unsalted butter chopped
250g white chocolate chopped
250g castor sugar
1 egg lightly beaten
2 bananas, mashed
1 teaspoon vanilla extract
1 1/3 cups plain flour
1/4 teaspoon baking powder
3/4 cup walnuts chopped
1/2 cup dark chocolate chips
Icing sugar to serve
- Preheat oven to 180 degrees & grease and line the base and sides of a 20cm square cake pan with baking paper
- Place the butter and 200g white chocolate in a heatproof bowl which is on top of saucepan of gently simmering water (don’t let bowl touch the water) and stir until melted
- Remove from heat
- Transfer chocolate mixture to a large bowl and stir in sugar, egg, banana and vanilla
- Sift over flour and baking powder, stir to combine, the fold in the nuts and dark chocolate chips
- Pour batter into the pan and bake for 35 minutes or until golden, cool completely in pan
- Melt remaining 50g of white chocolate, cut blondies into squares, dust with icing sugar and drizzle with melted chocolate to serve