These blondies were not supposed to turn out the way they did. They suffered a number of baking disasters due to my nervousness about cooking sugar and my disregard for recipe instructions. Lesson learned. On the bright side, they turned out super delicious, with a little bit of recipe free-styling, and went down a treat when I produced them last thing on Friday afternoon at work.
I had two sad brown spotted bananas in my fruit bowl, in desperate need of being turned in to a scrumptious baked good. Enter these blondies. (side note-, I really love that white chocolate brownies are called blondies!) Blondies retain the rich, dense properties of brownies which is further exaggerated here with the banana. The sweetness of the white chocolate is enhanced with a generous few dashes of vanilla extract and the toasted almonds add a nice crunch.