A delightful twist on classic brownies, these blondies combine the sweetness of bananas with the richness of chocolate and the crunch of walnuts.
Preheat your oven to 325°F and grease a 9-inch square baking pan.
Greasing the pan ensures the blondies come out easily after baking.
In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
Mixing the dry ingredients separately ensures even distribution in the batter.
Melt the butter in a saucepan over low heat, then stir in the brown sugar until dissolved. Remove from heat and let cool slightly.
Allowing the mixture to cool prevents the eggs from cooking when added.
Stir in the vanilla extract, followed by the eggs, one at a time, into the butter mixture.
Adding eggs one at a time ensures a smooth and well-incorporated batter.
Mash the banana and fold it into the wet mixture.
Ripe bananas are easier to mash and provide better sweetness.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the blondies tender.
Fold in 1 cup of the chocolate chips and the chopped walnuts.
Reserve some chocolate chips for sprinkling on top for a decorative touch.
Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips on top.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Allow the blondies to cool completely in the pan before dusting with powdered sugar and slicing into bars.
Cooling completely ensures clean slices and better flavor.
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