Drunken Blondies
OVER THE TOP SEDUCTIVE
Hey-yo… How could you not be intrigued to check out this post, right? For the longest time the rivalry between brownie and blondie has been fierce. Are you a brownie addict or are you a blondie hound? You have to know which side you’re on. Loud and proud for the longest time, I declared I was an unshakable brownie junkie – but today my friend I must confess: I’m rather… uncertain.
For those who aren’t in the know 🙂 the following is my definition of ‘blondies’. If you’re in the know, skip reading the next paragraph (I won’t get offended. Promise.)
Blondies are pretty much sisters of brownies. They look alike, they’re similarly baked (in a baking pan), but they have their own personality and attractiveness. Blondies are butter and vanilla based – as for brownies, you guessed it right – are cocoa based. The other main component of blondies is brown sugar, therefore they have a very distinct molasses flavor. Blondies can be full bodied, chewy, and decadent when you use the right recipe for it. Yes, they’re not as bold in taste as their sister Brownies, but believe me they’re as addictive.
This is an awesome recipe for you to try. I got this from Guittard Chocolate Cookbook by Amy Guittard. A few weeks ago I tried their Cocoa Brownies and they turned out incredible!
These Drunken Blondies are over the top delicious. Sitting on a divine vanilla brown sugar crust, they have a wonderful balance of sweetness and nuttiness filling – which is layered with the faintly woody-charred, caramel-like taste of bourbon – and the subtle flavor of banana. Superb! But they don’t stop there, the crunchiness of cocoa nibs and the delicate saltiness of fleur de sel are added to complete this very sophisticated palate.
Guys, this recipe truly is a keeper. Get your oven going. Your place won’t only smell like heaven, but you’ll start to think that you dine with angels. Yep, it’s THAT good 🙂
Adapted from Guittard Chocolate Cookbook by Amy Guittard
- For the crust
- 3 cups vanilla wafer cookies
- ½ cup unsalted butter, melted
- ¼ cup dark brown sugar, firmly packed
- For the filling
- ¾ cup unsalted butter, at room temperature
- 1 cup all purpose flour
- ½ teaspoon fleur de sel
- 2 tablespoon Dutch-processed unsweetened cocoa powder
- 2 ripe bananas, mashed
- 2 tablespoons bourbon
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups dark brown sugar, firmly packed
- ½ cup chopped walnuts, toasted
- 1 tablespoon plus 1 teaspoon cacao nibs
- 1 teaspoon fleur de sel, to sprinkle
- To make the crust:
- Preheat the oven to 375°F. Butter a parchment paper sheet. With butter-side up, line a 9"x 13" baking pan. Using a food processor, pulse the wafer to fine crumbs. Add the butter and sugar, until well combined and resemble the consistency of wet sand. Spread evenly on the bottom of the prepared pan, using your finger to push down, form a crust. Bake for 7 to 10 minutes. Remove the pan from the oven and set aside on a wire rack.
- To make the filling:
- Lower the oven temperature to 350°F. Meanwhile, melt the butter over low heat in a small saucepan. Cook until its foam subsides, and the butter turns light brown, approximately 5 minutes and set aside.
- In a small mixing bowl, combine flour, fleur de sel and cocoa powder. Set aside.
- In a large bowl, using a hand mixer, beat the bananas together with bourbon, eggs, vanilla and sugar. Add the brown butter in and mix until well combined. Fold in the flour mixture and toasted chopped walnuts.
- To put it together:
- Onto the crust, pour the filling over and spread evenly. Then, sprinkle the cacao nibs and fleur de sel. Bake for 45 to 50 minutes, until a cake tester inserted comes out clean. Let cool on the pan sitting on a wire rack.
- To serve, invert the pan on a cutting board large enough to hold the blondies. Peel away the parchment paper (if it's not automatically released,) and discard. Cut into squares. Serve and enjoy!
