Thursday, 13 March 2014

Banoffee blondies

This was a post pancake day bake but it turned out WONDERFUL.

Basically I have a friend who has a major love of banoffee. So when I had a pancake day gathering we grabbed bananas, toffee and cream. Lots of cream. But come the week after, I'm sitting around with some leftover bananas ripening nicely and half a can of caramel. So I went searching online :)

Now this recipe came from the NY Times which I linked here.

I made some adjustments to use up the leftover ingredients I had, in particular cutting the sugar content and...well I didn't have enough butter so I did use spread to make up the difference in the crust and the blondie batter and I don't think it suffered significantly even if it was super light Flora (not recommended for baking!) Anyway, I list my adjusted recipe below:

280g unsalted butter
200g Oreos (56p on deal, but any biscuit would be pretty good)
2 bananas
2 large eggs
350g dark brown sugar
1 tsp vanilla (I'd try the rum but we have non-alcohol consumers in the office - think extract is like mouthwash... doesn't really count)
130g plain flour
80g toasted mixed nuts chopped roughly
Extras - fudge, caramel, chocolate bits...

1. Preheat at 375 F/190C and line a roasting tin (9x13 inches) with parchment paper (no butter needed).
2. Crush the Oreos with a can/rolling pin/food processor and pour over 113g of butter which has been melted. Sprinkle in a pinch of salt and squash into the tin as a base like cheesecake. Now maybe my roasting tin was a little big or maybe because I had cream filled oreos, mine just looked like liquid sludge rather than the cheesecake crumbly base. Spread it around anyway and don't worry too much if you can't get it perfectly even.
3. Bake for about ten minutes till firm. Be careful as it's dark and can burn. But when it comes out, it's surprisingly like a reformed flat biscuit. Put it on the side for a bit.
4. Whilst it is baking, get the blondie mix going. Mash up the bananas and add the eggs, sugar and extract. Melt the rest of the butter till brown and whisk it in. Fold in the flour and salt and pour the mix over the crust.
5. Put on the extras :) In this case it was the half a can of caramel just dropped in splodges and marbled through, a handful of milk chocolate chunks and a good sprinkle of the salt. (Salted caramel?? Yum!!)
6. Knock the temperature of the oven down to 350F/175C and put the pan back in for about 45-60 minutes. It will be crusty topped like a brownie and cooked but still fudgy in the middle. Cut into squares (24 was actually about right). Enjoy. Warm. Oozy. *Mmmm*

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