Chocolate-Crusted Banana Blondies

By Melissa Clark

Updated Aug. 21, 2024

Chocolate-Crusted Banana Blondies
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(730)
Comments
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A buttery chocolate crust and a rum-scented, banana-imbued butterscotch blondie form two distinct layers that harmonize with every bite. The contrast between crunchy bottom and chewy topping is the whole point of the exercise.

Featured in: Without the Fudge, Blondies Have More Fun

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Ingredients

Yield:24 bars
  • 2½sticks unsalted butter (1¼ cups), more for greasing pan
  • 200grams chocolate wafer cookies (to make about 3 cups crumbs)
  • 55grams light brown sugar (about ¼ cup)
  • 3grams fine sea salt (about ½ teaspoon), plus a pinch
  • 2ripe bananas, mashed
  • 2large eggs
  • 455grams dark brown sugar (about 2½ cups)
  • 2tablespoons dark rum or 1 teaspoon vanilla extract
  • 130grams all-purpose flour (about 1 cup)
  • 80grams toasted walnuts, chopped (about ½ cup)
  • Flaky sea salt, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

237 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 2 grams protein; 138 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment, and grease with butter.

  2. Step 2

    Melt 1 stick of butter in a saucepan over low heat or in microwave. Put the chocolate wafer cookies in the bowl of a food processor and process to make fine crumbs. Add the light brown sugar, melted butter and a pinch of salt. Process until the mixture is the consistency of damp sand. Dump the mixture into the pan and press it into an even layer. Bake for 7 to 10 minutes, or until the surface is firm. Remove the pan and set aside.

  3. Step 3

    Reduce oven heat to 350 degrees.

  4. Step 4

    In a large skillet over medium heat, melt 12 tablespoons butter, then let it cook until the foam subsides and butter turns a deep nut brown, about 5 minutes. Cool.

  5. Step 5

    In a large bowl, whisk together bananas, eggs, dark brown sugar and rum. Whisk in brown butter. In a separate bowl, whisk together flour and fine salt. Fold into batter along with the toasted walnuts. Pour the mixture over the prepared crust and spread evenly. Sprinkle top with flaky salt if using.

  6. Step 6

    Transfer pan to oven and bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached (or clean) but not wet, 45 to 55 minutes. Cool completely on a wire rack; cut into 24 bars.

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Ratings

5 out of 5
730 user ratings
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Comments

Olivia

As with all of Melissa's recipes, they are a truly great starting point but my god will you be disappointed if you don't make any adjustments. Reduce the butter to 2 sticks (using one of them to grease your pan because you really don't need even full 2 sticks) and you won't feel your throat seize from being coated with fat when you take a bite of your finished brownie.

nb

I use chocolate biscuits from Trader Joes or chocolate Teddy Grahams

Heather

We couldn't find chocolate wafer cookies, so we substituted gingersnaps and it's so good that who needs chocolate?

NMM

I really like Melissa Clark's recipes and while I omitted the cookie crust, I wanted to follow the recipe faithfully otherwise (I almost always tweak recipes as I go). I wasn't thrilled with the texture though. I used about a cup of mashed banana (I had frozen mashed banana in the freezer stored in 1 cup portions, since that is supposed to be equivalent to 2 bananas). I wonder if the full cup was too much. I found the ratio of brown sugar to flour to be very odd but went ahead. This resulted in a sticky and caramelized texture, which was nice, but definitely not like a blondie. I might try reducing the sugar and/or adding a bit more flour next time.

Kar

These were delicious though I did modify the recipe. I made the crust with TJ’s cinnamon graham crackers, coconut oil, and salt (no sugar). For the wet ingredients, I cut the sugar in half and only used 1 stick of butter. Plenty sweet and the crust got nice and chewy and held up great. Wish I would have had nuts and rum on hand!

Ted S

for those of you wanting to cut the butter and sugar . . . be cautious with that. yes, this IS a greasy bar when you look at the bottom of the parchment - and i only used 2 sticks, not the extra 1/2 stick. but the bottom crust was perfect and not greasy-tasting. i did cut 1/2c out of the sugar, and the top layer turned out fantastic - great texture and banana flavor. i personally would not cut any more next time i make this.

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