Banana bread cream cheese blondies with salted brown butter frosting

3551644 Processed with VSCO with av4 preset

Today is a Wednesday, but I am trying to frame today as a new start to the week, considering the mess of yesterday. Tuesday started off on an incredibly tired note, as I hauled myself to places where I had to be at but where my heart wasn’t. A revival was needed, I thought, when I collapsed on the couch yesterday afternoon. It tends to be during moments of stress and tiredness that I am weak of mind, giving in too much to the simplest pleasures without thinking (processed, sugary food), which leaves me feeling even more tired and disgusting, and I simply am totally unproductive and useless to talk to for the rest of the day. I wish a break in routine did not have to be so tiresome or intrusive, but that’s the reality of it.

A ‘revival’ to different people can mean different things, and most are valid- entertainment, learning, education, a walk, reading, something good. For me, it’s long walks and nourishing food, or playing around with new ingredients to create something. I recently discovered a beautiful block of salted butter in my local gourmet grocer (which you can find here), somehow so soft and creamy even right out of the fridge, when I pressed it. I came home and cooked some vegetables in a generous pat of the stuff, discovering the beauty of salt crystals from the North of France– truly a work of wonder. How have I not had the pleasure of biting into a salt crystal in a piece of butter spread on sourdough toast (or anything) before? I had to make some good use of it. With ripe banana, a new beautiful block of butter and leftover cream cheese, these delightful squares, an extravagant combination of tang and luxury, were born. Banana bread and cream cheese sounds very, um, American, since anything involving cream cheese is very typically USA, no? Anyways, I could talk for days about this recipe, but best to keep it brief.

4150566 Processed with VSCO with av4 preset Processed with VSCO with e3 preset4231715 Processed with VSCO with av4 preset Processed with VSCO with e3 preset

The use of salted butter in general here is paramount to the success in making this good salted browned butter frosting. It was magical to watch the salt crystals separating while melting the salted butter. The frosting is optional but really something special, and I literally squealed upon my first bite, which was chewy, fudgy, brimming with a natural banana flavour without being too sweet, even with the frosting on top. The cream cheese is almost a necessary component to enjoy all dimensions of this dessert, as its mild sourness offering a creamy cut-through the layers of different degrees of sweetness, from simple banana bread to rich salted frosting. It was all a simple matter of mixing a few things in different bowls and assembling the components before and after baking the blondies.

I definitely felt better about making these, by the end of the day. Still tired, but better. Creating and playing, these are the free blessings we all have.

3204545 Processed with VSCO with av4 preset3551644 Processed with VSCO with av4 preset 

Banana bread cream cheese blondies with salted brown butter frosting

Ingredients (makes one 8×8 or 9×9-inch pan, or 16 medium-sized blondies)

KEY:

For the blondies:

120g (1/2 cup+ 2 tbsp) salted butter, melted

¼ cup tahini (can also use yoghurt or apple sauce)

1+1/2 bananas

200g (1 cup) brown sugar

80g (3/4 cup) almond flour (ground almonds)

1 tsp ground cinnamon

70g (1/2 cup) plain flour

1 egg

220g cream cheese (or 1 standard 8oz tub) cream cheese

90g (1/3 cup) icing sugar

For the frosting:

60g (1/4 cup) salted butter

60g (1/4 cup) brown sugar

100g (slightly less than 1 cup) icing sugar

3 tbsp heavy cream

 

General notes:

  • Use all plain flour instead of half flour and half almond flour if you wish. Would be equally delicious, just a little less kind on the gut.
  • I baked mine for 22 minutes for a fudgy centre, but bake for longer if you like a more cake-like consistency.
  • If you don’t have salted butter, add a teaspoon of salt to the dry ingredients.

Directions

Preheat your oven to 180C (350F), then grease and line your 8×8-inch or 9×9-inch pan. In a medium bowl, mash your banana and then whisk in the melted butter and brown sugar. Then whisk in the egg If you just melted the butter before mixing the sugar, make sure to wait a minute after mixing in the egg so that you don’t unintentionally scramble the egg, unless that’s your kind of thing. Then add the flour, cinnamon, and a teaspoon of salt if you did not use salted butter in the beginning. Mix everything together. The batter should appear quite sticky and not too thick, easily dropped off a wooden spoon. In a separate bowl, make the cream cheese middle by mixing the cream cheese with icing sugar.

Pour half of the blondie batter into your greased and lined pan, then add the cream cheese frosting and spread it in a thin even layer on top of the batter. I find that it helps to put 9 equal dollops of the filling on the batter and then using a knife or your finger to spread it out to fill the gaps. Then pour over the rest of the blondie batter and smooth it out into an even layer. Place your pan into the preheated oven and bake for 22-23 minutes, or until a wooden skewer inserted into the middle comes out with moist crumbs (not dry!).

For the frosting, melt the salted butter in a pan on medium heat, until it goes an amber colour and you can see the milk solids separate from a darker, browned liquid. This will be clear to see after 4-5 minutes of heating on the oven Skim off some of white bits so most of the darker liquid is left. Once the butter is browned and there’s a waft of something toffee-like and nutty in your kitchen, add the brown sugar and heavy cream bring the liquid to a boil. Once bubbling, set aside to cool down for 5 minutes, before adding the powdered sugar. The frosting may not look like a lot but is pretty rich, enough for all 16 blondies.

Once the blondies are baked, take the pan out and leave to cool on a heatproof surface for at least 10-15 minutes. Spread on the frosting and cut into squares. These are best eaten on the same day but will keep for the next 3 days.

 

Brownie Sharing Pudding

Processed with VSCO with e3 preset Processed with VSCO with f2 preset

Experimenting with writing from home this time. The familiar hum of the washing machine, occasional opening and closing of the café doors, and lack of ambient buzz typically isn’t conducive to any good writing from my own experience, but let’s see how this goes.

Last exam done, and I’m sat here wondering if this truly may be the last exam I ever will have. The past few days have been a blur, and I don’t know if that’s a good or bad thing. Now back to proper weekly experimentation recipes now that all that is over! Feels unreal. Taking a few snippets from the past week’s diary entries, and I’m wondering if anyone can empathise with any of these, even if not in a totally literal sense:

  • Monday, 9.23am: Gail’s chocolate sourdough is to die for
  • Monday, 12.13pm: Omotesando‘s little kashi cakes are also to die for. I appreciate good company here and the cold brew. I should come here at least once more, again.
  • Tues: Things that made me feel good: reading, exercising, food, going to the cinema alone, watching certain things with certain people, massages (oh my god)
  • Thurs: Everyone should go to Bancone here in London for their silk handkerchief pasta, and there’s also a delicious vegan options for you vegans
  • Fri, 7.07pm: Once the brain and blood gets pumping, a little cycle, a little heel kick, an easing of the joints.. everything else seems to fall into place.

And finally, does anyone else hate it when a face or thought can’t seem to escape your brain… ever? Please hit me up with any possible solution. A solution for dissolution.

C7BF81AD-BAC2-45A7-AB94-4B0C9516D1B6EE94D93C-0AF0-4D08-AB07-00907BD03D96

In short, the most versatile, the best, the fudgiest and chewiest-edged, brownie. I curated this recipe as a ‘sharing pudding’, which is just my way of saying I underbaked this during the experiment and it turned out still to be a very beautiful thing. It’s very reminiscent of a molten lava cake, except this time it’s meant for sharing.

Brownies are pretty close to my heart, which explains why one of my very first recipes was a brownie with some raspberry jam rippled through because I tried to be cool like that. A brownie may be less versatile than a cookie, but there is something so indulgently satisfying about preparing a disgustingly easy tray bake in less than 10 minutes and have something too moreish for your own good a little while later. It’s incentive enough to do something productive, like read two chapters of a book or call up an old friend or do your nails (if you can do that sort of thing, because I can but then realise it looks terrible), in those 20 minutes of waiting. Who doesn’t want a good, classic brownie recipe. The wonderful thing about this brownie is that it’s a brownie, normal and fudgy and satisfying, and also a sharing unit, something to bring you and family or friends together over whatever else may be occupying your night on any occasion.

If you would rather have this individually you can still split the batter into a muffin tin and cook it at the same temperature for 10-12 minutes. I had some extra batter left the first time I played around, so did that, and it turned out beautifully.

It’s muddy, gooey and all-round chocolatey. It takes 10 minutes tops to put together, 20 to bake. You can prep the batter before guests come round for dinner, then put it in the oven just when dinner is about to wrap up. Then. Then you serve this quick and easy babe of a dessert piping hot and ooey-gooey from the oven when dessert time calls. Hand everyone around the table a spoon and you just dig in. No waiting, no cutting, no fretting about when to cut or how big to cut it. You just do. Vanilla ice cream, or cream, or yoghurt on the side for everyone to help themselves.

F75BFC37-13D2-4058-8246-6A9F6822E626

That stretch.

Processed with VSCO with e3 preset Processed with VSCO with f2 preset3410961 Processed with VSCO with e1 preset

Brownie Sharing Pudding (serves 6-8)

Ingredients

115g salted butter (normal/vegan), melted (add 1 tsp of fine salt to the wet mixture if you only have unsalted butter)

100g brown sugar

100g white sugar

2 eggs or flax eggs (make the flax eggs by combining 2 heaped tbsp of ground flaxseed with 5 tbsp water in a bowl, then set that aside for a while to set)

1 tsp vanilla extract

60g plain flour

55g cocoa powder

90-100g roughly chopped dark chocolate, or you can use a mixture of chocolates (e.g. dark and white)

 

Directions

Preheat your oven to 180C (350F) and line a standard 9×5-inch loaf tin with a loaf tin liner or parchment paper. Alternatively, simply grease the pan with butter or vegetable oil. If you’re making individual molten cakes, split the batter in a 12-cup muffin tin.

In a bowl, mix the melted salted butter, two sugars and vanilla. Then add the eggs and whisk well. Finally, add the cocoa powder, flour and chocolate, and fold until everything is just incorporated. Pour the batter into your loaf tin/muffin cups and place in the preheated oven to bake for 22-25 minutes (11 minutes if you’re doing the individual molten cakes– check to see if the top and edges have set at the 11-minute mark and leave them in for another minute if it doesn’t look quite dry on top yet). I found that the perfect time for these brownies is 22-23 minutes if you want them extra fudgy, but cook for 2-3 more minutes if you want them slightly more set. A wooden skewer inserted into the middle will reveal a still-wet batter at the 22-minute mark, but that’s what you want, and it will continue to set a little more once you take the tin out of the oven.

Let the brownie sharing pudding cool for at least 5 minutes before serving with ice cream or cold yoghurt. Just let everyone have a spoon for digging in immediately. Perfect.