I have been on a blondie-baking spree. Is it just me, or are blondies having a moment once again? Sizzling brownies are not going off dessert menus in India anytime soon (and honestly, in most restaurants, what you get is a burnt brownie, not a sizzling one,) but I can’t help but notice how blondies have been doing the rounds on the blogosphere. Just look here, here, here and here. And each adapted in a fun, eat-the-batter-with-a-spoon way!
I know blondies are nothing new, they have been around for ages now. I was re-introduced to them via Melissa Clark’s NYT column, A Good Appetite. (I absolutely love her recipes and innovations- and her use of good-quality pantry ingredients to make an everyday meal special.) I was suddenly in the blondie fast lane. I looked them up on every possible online food publication and blog, read and re-read recipes from magazines and cookbooks, was kind of shocked when I learned Nigella’s How To Be A Domestic Goddess didn’t have a blondie recipe…I even stalked a prominent British food writer’s Instagram stream and point-blank asked her if she had a perfect blondie recipe.
After browsing recipes for a while, it was the variations in sugar combinations that struck me most- with each recipe using some form of brown sugar.
Ina Garten: Lightly packed light brown sugar + granulated sugar
Alice Medrich: Tightly packed light brown sugar
Bobby Flay: Light brown muscovado + dark brown muscovado
Deb Perelman: Dark brown sugar
Pooja Dhingra: Light brown sugar
But the recipe I’m sharing today is none of the above, it’s what got me interested in blondies in the first place: Melissa Clark’s Chocolate-Crusted Banana Blondies. Continue reading