These blondies are delightful, the white version of brownies, using white chocolate. They are moist, soft, tender, with a velvety texture from the melted white chocolate in the batter. I have reduced the sugar rather drastically, as the bananas and white chocolate are already sweet! On top of that, I have replaced the brazil nut toffee with chocolate chips, as suggested by the author. Originally, the recipe has given the instructions on how to make the brazil nut toffee, which is broken into pieces and added into the batter, but the author has mentioned that these can be substituted with chocolate chips instead, and I have opted for this easy way!
Chunky bananas and chocolate chips in a moist velvety white chocolate blondie.
The recipe below is the adaptation for using chocolate chips instead of brazil nut toffee. To make the brazil nut toffee, please refer to the original recipe here.
(adapted from "Short & Sweet", Dan Lepard)
225gm caster sugar (I use 100gm)
100gm dark chocolate chips
oil for the tray
100gm unsalted butter
200gm white chocolate
2 bananas, peeled and chopped (about 200-250gm total)
2 teaspoons vanilla extract
225gm plain flour
1 teaspoon baking powder
Line the base and sides of a 20cm square tin with foil and heat the oven to 190C/170C fan/375F/gas 5. Heat the butter with the white chocolate in a pan over a low heat until melted then scrape into a bowl, add the sugar and beat with the egg, bananas and vanilla until smooth. Sift the flour and baking powder together and fold through the butter mixture with the chocolate chips. Spoon into the tin and bake for 35 minutes until "wobbly" set and golden on top. Leave till stone cold before slicing.
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