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Blondie Vs. Blondie

This recipe offers a comparison between a homemade, banana-infused dark brown sugar blondie and a simpler version using a baking mix. The scratch recipe creates a rich, fudgy blondie with Oreo crumbs, ripe bananas, and dark rum or vanilla, offering a delightful chewiness and deep caramel notes.
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Course Snack
Cuisine American
Servings 24 people
Calories 7576.8 kcal

Equipment

  • 1 9x13 inch Baking Pan Preferably light-colored for even baking
  • 2 Mixing Bowls One large for wet ingredients, one medium for dry
  • 1 Electric Mixer Handheld or stand mixer for creaming butter and sugar
  • 1 Rubber Spatula For folding and spreading batter
  • 1 Parchment Paper For lining the pan to prevent sticking and aid removal

Ingredients
  

Main

  • 2 ½ sticks unsalted butter 1 1/4 cups, more for greasing pan
  • 1 14.3- oz package Oreos to make about 3 cups crumbs
  • 1/4 cup light brown sugar
  • 1/2 teaspoon fine sea salt plus a pinch
  • 2 ripe bananas mashed
  • 2 large eggs
  • 2 1/2 cups dark brown sugar
  • 2 tablespoons dark rum or 1 teaspoon vanilla extract I used vanilla extract
  • 1 cup all-purpose flour
  • about 1/2 cup walnuts chopped (optional)
  • Flaky sea salt for sprinkling (optional) Trader Joe's Blondie Bar Baking Mix
  • 1 full package of Mix
  • 1 large egg
  • 1 stick 4 oz melted butter, slightly cooled

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the longer sides.
  • In a medium bowl, combine the crushed Oreo crumbs, 1/4 cup light brown sugar, and a pinch of fine sea salt; set aside.
  • In a large bowl, using an electric mixer, cream together the softened unsalted butter and 2 1/2 cups dark brown sugar until the mixture is light and fluffy.
  • Beat in the mashed ripe bananas, then add the large eggs one at a time, mixing well after each addition. Stir in the dark rum or vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour and 1/2 teaspoon fine sea salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care not to overmix the batter.
  • Gently fold in the prepared Oreo crumb mixture and the chopped walnuts (if using) until they are evenly distributed throughout the batter.
  • Spread the blondie batter evenly into the prepared baking pan, smoothing the top with a rubber spatula.
  • Bake for 30-35 minutes, or until the edges are golden and set, and a toothpick inserted into the center comes out with moist crumbs attached (the center should still appear slightly soft).
  • Allow the blondies to cool completely in the pan on a wire rack before sprinkling with flaky sea salt (optional) and cutting into squares for serving.

Notes

Achieving the perfect fudgy texture in these blondies hinges on not overbaking; the center should appear slightly underdone when removed from the oven, as they will continue to set as they cool. The dark brown sugar is crucial for a deep, molasses-rich flavor profile, distinguishing these from standard blondies. Ensure bananas are very ripe for optimal sweetness and moisture. For a cleaner cut, allow the blondies to cool completely, even chilling them briefly, before slicing. A touch of flaky sea salt at the end enhances all the sweet notes beautifully.