Delicious Brownie and Blondie Recipes!

Second is a recipe for Banana Nut Blondies, courtesy of Brooklyn-based food photographer and baker Yossi Arefi. The recipe can be found on page 111 of her newest cookbook, Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes and More.

“These banana nut blondies have all of the flavors of your favorite banana bread in a more compact form. They are just sweet enough, with lots of toasty walnuts inside and on top. Chocolate and bananas are such good pals; these would be great with some chocolate chips, too. The recipe, as written, is vegan-friendly; feel free to use dairy butter if you don’t avoid dairy.” ~  Yossy Arefi

Ingredients:

• 8 Tbsp. (113 g) unsalted vegan stick butter, melted, or ½ cup (125 g) liquid coconut oil
• ¾ cup (150 g) organic light brown sugar
• ½ cup (125 g) mashed very ripe banana (about 1 banana)
• 1 tsp. vanilla extract
• ½ tsp. fine sea salt
• ¼ tsp. baking powder
• ¼ tsp. baking soda
• 1½ cups (190 g) all-purpose flour
• ¾ cup (83 g) chopped toasted walnuts

Directions:

Step One: Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Coat an 8 × 8-inch baking dish with cooking spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

Step Two: In a large bowl, whisk the melted butter, brown sugar, banana, vanilla, and salt until combined, about 30 seconds.

Step Three: Whisk in the baking powder and baking soda. Fold in the flour and ½ cup (55 g) of the walnuts with a spatula and mix until well combined. The batter will be very thick.

Step Four: Spoon the batter into the prepared dish and spread in an even layer. Sprinkle the remaining ¼ cup (28 g) walnuts on top.

Step Five: Bake the blondies until slightly puffed and golden and a tester inserted into the center comes out clean, 25 to 30 minutes.

Step Six: Let the blondies cool in the dish on a rack for about 15 minutes, then use the parchment paper to lift the bars out of the dish and slice. Store in an airtight container at room temperature for up to 4 days.

Yields: One 8 x 8-inch baking dish

Flavor Variation: 

• Chocolate Banana Nut Blondies ~ Add up to 1 cup (170 g) of vegan chocolate chips when you add the nuts.

*Banana Nut Blondie quote, recipe, and image courtesy of Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes and More.

Third is a recipe for Gluten-Free Flourless Zucchini Brownies (click here for the original recipe). It is courtesy of the New York Times bestselling author of The Skinnytaste Cookbook and founder of the award-winning blog Skinnytaste, Gina Homolka. For more delicious recipes, refer to her newest cookbook, Skinnytaste Simple: Easy, Healthy Recipes Using 7 Ingredients or Fewer.

“These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini, which makes them extra moist!” ~ Gina Homolka

Ingredients:

• Nonstick cooking spray
• 2 large egg whites
• 1 cup finely ground almond meal, such as Bob’s Red Mill superfine
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup unprocessed raw honey
• ⅔ cup (2 ½ oz total) grated zucchini, not squeezed
• 1 teaspoon vanilla extract
• ¾ cup sugar-free chocolate chips, such as Lily’s, or semi-sweet, 4 ½ oz total

Directions:

Step One: Preheat the oven to 325 degrees Fahrenheit. Prepare a nonstick 9 x 9-inch baking dish with cooking spray. Cut a sheet of parchment paper about 9 inches wide and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking dish

Step Two: In a medium bowl, whisk the egg whites.

Step Three: In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking dish.

Step Four: Bake until a toothpick inserted into the center comes out clean, for about 30 minutes. Let cool for about 30 minutes. Cut into 12 squares and serve.

Prep time: 15 minutes
Cook time: 30 minutes
Cool time: 30 minutes
Total: 1 hour 15 minutes

• NOTE: If using an 8 x 8-inch baking dish, you will need to bake the brownies a little longer.

Yields: 12 brownies per 9 x 9-inch baking dish

Nutrition Facts – Serving: 1 brownie, Calories: 179 kcal, Carbohydrates: 25 g, Protein: 4.5 g, Fat: 9 g, Saturated Fat: 3 g, Sodium: 139 mg, Fiber: 2.5 g, Sugar: 20 g

*Gluten-Free Flourless Zucchini Brownies quote, recipe and image courtesy of: https://www.skinnytaste.com/zucchini-brownies/

Fourth is a recipe for Peanut Butter Blondies, courtesy of Brooklyn-based food photographer and baker Yossi Arefi. The recipe can be found on page 119 of her newest cookbook, Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes and More.

“I love to add a hefty dose of peanut butter chips to these crisp and chewy bars for extra creamy peanut buttery goodness, but you can just as easily substitute in chocolate chips. Use a conventional peanut butter like Skippy or Jif for the best results. These also make an excellent brookie (see Make It a Brookie, page 124).” ~ Yossi Arefi

Ingredients:

• 8 Tbsp. (113 g) unsalted butter, melted
• 1 cup (200 g) packed light brown sugar
• ½ cup (125 g) creamy or chunky conventional peanut butter
• 1 large egg, cold from the fridge
• 1 tsp. vanilla extract
• ½ tsp. fine sea salt
• ¼ tsp. baking powder
• ¼ tsp. baking soda
• 1 cup (128 g) all-purpose flour
• 1 cup (170 g) peanut butter chips or chocolate chips
• ½ cup (55 g) chopped salted peanuts

Directions:

Step One: Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Coat an 8 × 8-inch baking dish with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the sides.

Step Two: In a large bowl, combine the melted butter, brown sugar, and peanut butter and whisk until smooth, about 30 seconds.

Step Three: Add the egg, vanilla, and salt, and whisk until smooth and glossy.

Step Four: Whisk in the baking powder and baking soda. Fold in the flour, peanut butter chips, and ¼ cup (27 g) of the peanuts with a spatula.

Step Five: Transfer the batter to the prepared dish and spread in an even layer. Sprinkle the remaining ¼ cup (27 g) of the peanuts over the top.

Step Six: Bake until golden brown all over and just a bit wiggly in the center, for 25 to 30 minutes.

Step Seven: Let the blondies cool in the dish on a rack for about 15 minutes, then use the parchment paper to lift the bars out of the dish and slice. Store in an airtight container at room temperature for up to 4 days.

Yields: One 8 x 8-inch baking dish 

Flavor Variations: 

• Peanut Butter Cup Blondies ~ Substitute chopped peanut butter cups for the peanut butter chips. 
• Chocolate Peanut Butter Blondies ~ Use half peanut butter chips and half chocolate chips (any kind you like). 

*Peanut Butter Blondie quote, recipe and image courtesy of: Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes and More.

Fifth is a recipe for Gluten-Free Maple Date Brownies courtesy of celebrity television host, designer, and entrepreneur Kristen Cavallari. She is the author of the New York Times bestsellers True Comfort, True Roots and Balancing in Heels. This brownie recipe can be found on page 222 of her newest cookbook, Truly Simple: 140 Healthy Recipes for Weekday Cooking.

“Some of my favorite memories with my mom are making brownies when I was in junior high. I also went on a crazy brownie kick in my early twenties, making them once a week. You can always count on brownies to put you in a good mood. These brownies are great because they’re super moist and most of their sweetness comes from dates, which are full of vitamins, minerals, fiber and antioxidants.” ~ Kristen Cavallari

• NOTE: My good friend, Donna, checked out this cookbook and made the brownie recipe (she loved it)! These are Donna’s photos. 

Ingredients:

• Virgin coconut oil, for the baking dish
• 6 large dates, pitted
• 1 ¼ cups cashew butter
• ¾ cup pure maple syrup
• 1 tsp. pure vanilla extract
• ½ cup plus 1 Tbsp oat flour
• ⅓ cup raw cacao powder
• 2 tsp. baking soda
• 2 tsp. baking powder
• Salt 

Directions:

Step One: Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking dish with parchment paper and lightly grease with coconut oil. Set aside.

Step Two: Place the dates in a small saucepan over high heat and add enough water to cover them. Bring the water to a boil and let simmer for 2 minutes. Drain, and place the dates in the bowl of a food processor.

Step Three: Add the cashew butter, maple syrup, and vanilla to the dates. Pulse until the date mixture is smooth and fully combined, about 30 seconds.

Step Four: In a medium bowl, combine the flour, cacao powder, baking soda, baking powder, and a pinch of salt.

Step Five: Add the date mixture to the flour mixture and mix well

Step Six: Pour the batter into the prepared baking dish. Smooth the top with a spatula (wet the spatula if needed to prevent sticking).

Step Seven: Bake for 28 to 30 minutes until a toothpick comes out clean.

Step Eight: Let the brownies cool completely before cutting them into squares.

Yields: 9 brownies per 9 x 9-inch baking dish

*Gluten-Free Maple Date Brownie quote and recipe courtesy of Truly Simple: 140 Healthy Recipes for Weekday Cooking.

*Gluten-Free Maple Date Brownie images courtesy of Donna