Blondies are a dessert bar similar in construction to brownies, but instead of being flavoured with chocolate or cocoa powder, they are flavoured with vanilla. This recipe is not only super easy and pretty foolproof, but you can use up those few over-ripened bananas that you’ve got kicking around. Prompted by a personal affinity with healthy smears of Nutella on fresh-baked banana bread (or anything else for that matter!), this felt like a very natural pairing. Bake a little more or a little less depending on personal preference but keep in mind that as it continues to cool in the baking sheet, it will set a little more, so account for this if you prefer a really chewy and gooey bar.
Banana Nutella Blondies 7 Steps
Preheat oven to 350°F and line a 9 x 11 inch baking sheet with parchment paper.
Brown the butter in a medium-sized pot by melting until the butter foams and then eventually starts turning an amber colour, approximately 8-10 minutes on medium heat. Transfer immediately to a mixing bowl to cool (it should be completely cooled before proceeding to the next step).
While the butter is cooling, in a mixing bowl combine the all-purpose flour, baking powder, milk powder and kosher salt and whisk until even.
Once the brown butter has cooled, whisk it with the brown sugar until smooth. Then whisk in the eggs, egg yolks, vanilla extract and mashed bananas.
Carefully whisk in the dry ingredients with the wet ingredients and mix just until no lumps remain. Do not over mix. Transfer to the parchment lined baking sheet and spread into an even layer.
Carefully dollop small teaspoon amounts of the Nutella all over the surface of the blondie batter and then using a toothpick or skewer, swirl lightly. Bake in the preheated oven for 35-40 minutes until a toothpick inserted into the centre comes out clean.
Remove from the oven and allow to cool in the pan for 20-30 minutes before cutting into bars or squares as desired, top with Maldon salt.