Confessional: I have a weakness for sweets. Juan Carlos can eat an entire herd of cows, as long as I can have my sweets. I love to bake! Ever since I was a little girl, I had a thing for baking.
Here is a recipe for Boozy Beurre Noisette Banana Blondies. Beurre Noisette means brown butter, which is absolutely one of my favorite techniques for baking. This is real simple and oh so yummy! Switch it up from your old school blondies, and give these cakey version a try! The recipe is absolutely forgiving, so you can work it to your palate’s desire.
- 1 stick of unsalted butter*(brown butter)
- 1 cup of light brown sugar
- 1 large egg
- 2 tsps of vanilla ( I love vanilla so I do 1 tbsp)
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda (omit if you do not like cakey blondies)
- 1 ripe banana mashed (1/2 cup)
- 1/4 cup of unsalted butter **
- 1/2 cup light brown sugar
- 2 tbsp whole milk
- 1 tbps bourbon ( you can omit, but I like boozy sweets!)
- 1 cup powdered sugar
Preheat oven to 350. Line an 8×8 baking dish with foil. Spray with cooking spray.
Begin by making beurre noisette (brown butter). In a light colored pot, over low heat, melt butter.
The butter will start to foam, stir occasionally.
The butter will change color to a gorgeous honey amber brown.
When it is a pretty golden brown, you are ready to rock -n-roll. There will be a delicious nutty smell. Here is a link to Chef You Tube with details to this fantastic and incredibly delicious technique. You can read a little more about it here and here too!
Let beurre noisette cool down a few minutes.
Mix flour, baking soda and salt in a medium bowl and set aside.
Cream butter and sugar.
Add egg and vanilla. Mix well.
Slowly add dry ingredients while mixing.
When fully combined, add mashed banana and mix.
Pour in 8×8 baking pan.
Bake for 25-30 minutes.
Remove from oven and let pan cool .
While the pan is cooling, prepare glaze.
You can chose which type of glaze: Brown Butter Glaze or Non Brown Butter Glaze.**
A)For the brown butter version: Brown 1/4 unsalted butter. Once the butter is golden brown, add 2 tbsp of whole milk. Stir.
B)For the non brown butter glaze: melt butter, add 2 tbsp of whole milk, stir.
After deciding on either option A or option B, bring to a boil and remove from heat. Add 1 tbsp of Jack Daniel’s bourbon (you can omit if you are fresh out of rehab) and stir.
Let cool for 3-5 minutes.
Whisk in powdered sugar. Let sit for a few minutes.
When Banana blondies are cool, evenly spread glaze over.
Once the blondies and glaze are completely cooled down, cut into squares.
Optional:Fancy them up by drizzling squares with nutella or dark chocolate. ENJOY!
(Adapted from Cookies & Cup)
*Baker’s Blasphemy: I use salted butter. I know Micaela is going to smack me with a whisk, but I really, really, really love using Rica salted butter (Domincan butter). It’s my absolute favorite and it’s never strayed me the wrong way.
** You do not have to brown the butter for the glaze. It’s up to you. Either way works well!