I’ve been a cookie-making machine this weekend! We hosted our annual beer and cookie exchange Saturday, then I went to a cookie exchange at Two Sticks Bakery last night. Needless to say, I’m still riding a bit of a sugar high.

The great thing about having a weekend revolving around cookies is my holiday baking is already done! I made eight different types of cookies, and stuck most of them in the freezer. Now all I have to do to get ready for celebrating with family next week is pull them out and put them on a plate. It couldn’t get easier!

I like trying a couple new recipes every year, but I’m big on tradition. I always make almond cut-out cookies with buttercream, pretzel cookies, bourbon balls, and lemon pistachio biscotti.

And, an old favorite returned to my baking list this year. I started making potato chip cookies in college, when my infatuation with baking started.  I brought some home for Christmas break one year, and my brother and his friends went crazy for them. So, I started making them every year.

But I swapped these out for other cookies the past two years — and my family never let me hear the end of it! My brother was especially bummed not to have any potato chip cookies during the holidays. So, I brought them back this year. After having one this weekend, I don’t know why I stopped making them! I’m a sucker for the salty-sweet combination, and these cookies are addicting.

I’ve tested a few different brands of potato chips in this recipe, but I find Ruffles have the best texture and perfect amount of salt. I’ve had problems with some other chips not staying crunchy once mixed into the batter.

I highly recommend only baking one sheet of these cookies at a time. It’s good to do with all cookies to ensure they cook evenly. I still use two cookie sheets, prepping one with dough while the other bakes in the oven. This makes things go more quickly. If you do put two cookie sheets in the oven at the same time, switch which oven rack they’re on halfway through baking.

I want to know what’s on your holiday baking list every year. Tell me in the comments!

Potato Chip Cookies

modified from My Baking Addiction

[ingredients title=”Ingredients”]

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 cup Ruffles, crushed
• 1/2 cup pecans, finely chopped
• 1 tsp. pure vanilla extract
• 2 cups flour
• 1/4 powdered sugar
• 1/4 cup semi-sweet chocolate chips
• sea salt, for sprinkling

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a cookie sheet (or two) with parchment paper.
2. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
3. Add potato chips and pecans to butter mixture and beat on low until combined. Add vanilla, then flour, and mix on low just until the dough comes together.
4. Use a cookie scoop or spoon to portion out heaping Tablespoons of dough. Roll them into balls, and place them about two inches apart on the cookie sheet.
5. Dip the end of a flat-bottomed glass in the powdered sugar, then lightly press down on each a ball of dough until flat. Repeat with remaining dough.
6. Bake cookies for 12 to 15 minutes, until edges are just starting to turn golden brown. Remove cookies from oven and let sit at least one minute before transferring to a wire cooling rack. Cool completely.
7. While cookies are cooling, place chocolate chips in a small, microwave safe bowl. Heat in the microwave for 30 seconds, then stir. Continue heating chocolate in 15-second increments and stirring until it’s smooth. Use a spoon to drizzle chocolate over cookies. Top each cookie with a light sprinkling of sea salt. Store in an airtight container in the fridge.
   [/directions]

The post Potato Chip Cookies appeared first on The Broadcasting Baker.

After a few months of stepping away from the blog, I’m back! I fell off the writing wagon for awhile because life got busy, and I honestly wasn’t feeling very inspired in the kitchen. Sometimes you just have to get a meal on the table as quickly as possible, and there aren’t enough hours in the day to make the perfect meal. But, that’s life! I hoped things would slow down a bit over the summer, but this seems to be our busiest season every year. There’s just so much going on in June and July — holidays, birthdays, all sorts of celebrations. It’s all so much fun, but sometimes it’s hard to juggle it all.

But there’s something about all of the delicious, fresh produce that comes along during the summer that makes me want to embrace simplicity. When you have high quality ingredients that are naturally bursting with flavor, there’s no need for meals to get complicated. I can’t get enough melon lately, and the tomatoes I’ve been picking from our garden are to die for. I didn’t like tomatoes at all as a kid, but they’re one of my favorite summer treats as an adult.

While BLTs and panzanella are delicious, my favorite way to enjoy summer tomatoes is actually by slow roasting them. We grow three varieties in our garden and, when I’ve got more tomatoes than I know what to do with, I throw them in the oven for a couple of hours with some good olive oil and fresh herbs. Cooking them low and slow almost caramelizes the tomatoes, drawing out their sweet and acidic flavors. And, they make your house smell delicious — definitely worth turning the oven on for in the middle of the summer.

Once the tomatoes are done roasting, you can store them in a jar in the fridge until you’re ready to use them. I like to throw them on sandwiches and salads, but they also make for the best pasta or pizza sauce ever. All you have to do is sauté some chili flakes and garlic in a saucepan, then add the tomatoes and crush them up a bit with a wooden spoon to draw out some of the juices. I like my sauce thick and rustic, so I just let it simmer this way until it breaks down a bit and the flavors come together. Throw some chopped basil in at the end and you have a ridiculously delicious sauce.

You can use this recipe with any type of tomato, but the cooking time will vary based on their size. If you’re roasting several varieties at once, you’ll want to keep a close eye on them and pull out the smaller tomatoes early so they don’t get burnt. I like this recipe best with a variety of cherry and Roma tomatoes.

Slow-Roasted Summer Tomatoes

[ingredients title=”Ingredients”]

• 2 lb. tomatoes, sliced in half
• 1/2 cup olive oil
• 4 sprigs fresh herbs (I like Thyme and Rosemary best)
• 1 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 300 degrees. Cover a large baking sheet with parchment paper or aluminum foil.
2. Place tomatoes in a large bowl, then toss with olive oil, herbs, salt and pepper. Carefully spread tomatoes in an even layer on the baking sheet, making sure the cut side of the tomatoes is facing up.
3. For small varieties of tomatoes like cherry, roast for 1.5 to 2 hours — until the tomatoes are shriveled but still have some liquid in the middle. For medium and large varieties of tomatoes, roast for 3 to 4 hours.
4. Allow tomatoes to cool on baking sheet until they reach room temperature. Transfer tomatoes and any oil into a large mason jar and store in the fridge for up to five days.

[/directions]

The post Slow-Roasted Summer Tomatoes appeared first on The Broadcasting Baker.

As a kid, my favorite holiday cookies were among the sweetest. I always gravitated toward sugar cookies and peanut butter blossoms, which I still love. But, my tastes have definitely matured since then. I now find myself reaching for cookies that aren’t quite as sweet during the holidays. My favorites are those that let simple, high-quality ingredients shine.

My mom started making this lemon pistachio biscotti when I was a kid. While it wasn’t my favorite cookie growing up, it definitely is as an adult. I’m a big fan of lemon in just about everything, and the addition of pistachios gives this biscotti a rich, nutty flavor. I like to dip the biscotti in white chocolate around the holidays, which makes for a beautiful presentation.

Biscotti is also among the easiest types of cookies to make. It’s supposed to be dry, which makes it foolproof. The cookies are also pretty durable, which makes them great hostess or office gifts.

I like to double this recipe, then throw half of the biscotti in the freezer to have on hand when we’re hosting guests. They’re great to pull out in the afternoon to enjoy with coffee.

[ingredients title=”Ingredients”]

• 2 1/2 cups flour
• 1 cup suggar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. kosher salt
• 1 Tbsp. lemon zest (from about one lemon)
• 4 Tbsp. freshly-squeezed lemon juice (from about one lemon)
• 3 large eggs
• 1 cup roasted pistachios, crushed
• 1/2 cup powdered sugar
• 1 cup white chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pepper and salt. Set aside.
3. In a small bowl, whisk together eggs, lemon zest and lemon juice. Add lemon mixture and pistachios to the bowl of dry ingredients. Stir until combined and a stiff dough forms.
4. Spread the powdered sugar on a clean work surface and place the dough on top. Divide the dough into four equal portions. Roll each piece into a log, about 1-inch in width. Place two logs each on cookie sheets lined with parchment paper, making sure the logs are at least two inches apart. Bake for 15 minutes, until the cookies feel firm. Place the cookie sheets on a cooling rack and lower the oven temperature to 300 degrees.
5. Once the cookie logs are cool to the touch, use a serrated knife to cut the logs into 1/2-inch thick, diagonal slices. Place the biscotti back on the cookie sheets and bake for an additional 13-15 minutes, until slightly browned and dry. Place on a cooling rack to bring down to room temperature.
6. While biscotti cools, place chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds. Stir chocolate chips, then continue microwaving at 15-second increments until the chocolate is just melted. Dip each piece of biscotti in the white chocolate, so that half of each piece is covered.

[/directions]

The post Lemon Pistachio Biscotti appeared first on The Broadcasting Baker.

I’ve been baking nonstop the past few days in preparation for our annual cookie and craft beer exchange that’s coming up this weekend. Everyone brings a dozen cookies or a six pack of beer and we spend the night sampling everything. We look forward to it all year!

I like to bake all of my holiday cookies at once. That way I can throw them in the freezer and pull some out throughout the season, when we have guests or are headed to a party. It makes life so much easier! I’m nearing the end of my baking list and, while I love spending time in the kitchen, I’ll be so glad to be done with the dishes that come along with it.

This year I decided to add an old family recipe to my list of cookies to bake. My grandmother Barb was famous for the bourbon balls she made every Christmas. They were off limits as a kid, which meant I snuck a couple when the adults weren’t looking. I certainly couldn’t appreciate their taste back then! But, as a bourbon-loving adult, these are now among my favorite holiday treats.

I love how easily these cookies come together — you don’t even have to turn the oven on! That does mean they pack a punch, so be sure to warn your guests when you offer these up. The bourbon balls are pretty rich, thanks to the powdered sugar, cocoa and pecans.

You don’t have to use top-shelf liquor in this recipe. But, the higher-quality booze you choose, the better these will taste! If you’re not a bourbon fan, you can also substitute rum or brandy.

What are you baking for the holidays?

Bourbon Balls

[ingredients title=”Ingredients”]

• 1 cup crushed vanilla wafers
• 1 cup powdered sugar
• 1 cup chopped pecans
• 2 Tbsp. cocoa
• 2 Tbsp. light corn syrup or honey
• 1/4 cup bourbon
• 1/2 cup granualted sugar

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, whisk together vanilla wafers, powdered sugar, pecans and cocoa until combined. Add corn syrup and bourbon to the mixture and mix well.
2. Wet your hands, then carefully roll the batter into 1-inch balls, rewetting your hands as needed. Roll each ball in granulated sugar. Store in an airtight container at room temperature or in the fridge.
   [/directions]

The post Bourbon Balls appeared first on The Broadcasting Baker.

Because it’s friday, I’m sharing a list of things I’m loving this week. Feel free to chime in and tell me about some of your favorite things in the comments!

Friday Pie Day

I’ve been working on a special story about sugar cream pie for work, so we decided to have a pie potluck today because the story aired tonight. Several of us brought in different varieties of pie to share and the sugar comas quickly commenced. We had peach, blueberry custard, coconut sugar cream, key lime, pumpkin praline and sugar cream pies. Every slice I tried was amazing, but the pumpkin praline was my favorite. It was like a pumpkin and pecan pie in one, which is the best of both worlds!

It Cosmetics face cream

When the temperatures drop, my skin gets extremely dry. It’s especially bad on my face and I have a hard time finding a lotion or cream that isn’t immediately sucked up. But, this confidence in a can cream is amazing! It keeps my face moist throughout the day without feeling oily. I’ve been using it both at day and night.

Marsala Meatballs

I stumbled across this recipe when reading through my favorite blogs and thought it sounded like the perfect dinner for a cold night. It was easy to put together, came together rather quickly and tasted absolutely amazing. The leftovers lasted less than 24 hours, so I’ll definitley be making this recipe again. I added a bit of garlic to the meatballs and sauce and cut back on the amount of butter in the recipe.

Facebook Flashbacks

I love the flashback photos that pop up on Facebook each day because they bring back so many fun memories. The one from today is a picture of James and me on the sidelines at a Notre Dame game. We met when we were both working as journalists in South Bend — he worked as a photographer for the newspaper and I was a reporter for a local TV station. We often worked opposite schedules, except for football weekends. While those work days were crazy, seeing him on the sidelines was always the highlight. Neither one of us has gone to a game when we weren’t working, so we need to make it happen next year!

The post Friday Favorites: Pie & Flashbacks appeared first on The Broadcasting Baker.

Do you have anything fun planned for the holiday weekend? We’re headed south to spend a week on Lake Ouachita with our families. It’s become an annual trip we look forward to every summer! There’s nothing more relaxing than being on a boat for a few days with nothing else on the agenda but swimming. I can’t wait to get down there!

For now, here are some of my favorite things from this week:

WarPigs Beer

I’ve been trying to track this beer down since I heard two of my favorite breweries were collaborating earlier this summer. We are big fans of both Three Floyds and Mikkeller and knew we would enjoy any brew that came out of the collaboration. I picked up a six-pack of Lazurite for our upcoming trip and couldn’t resist popping one open. You can definitely taste similarities to some of Three Flyods’ other hop-forward IPAs. Delicious!

Amy Weingartner Branigin Peninsula Preserve

We made a return trip to one of my favorite hiking spots over the weekend. The Amy Weingartner Branigin Peninsula Preserve is a Sycamore Land Trust property along Lake Monroe. The hike is hilly at times, which is what I love — you get a moderate workout in! And, it’s so worth it when you get to the water. This area of the lake doesn’t have as much boat traffic and the peninsula is the perfect spot to sit down for a picnic. That’s just what we did with our friend Madeline this week and it was one of the highlights of my summer.

Snack Dinner

This delicious meal was inspired by this month’s issue of Cooking Light, which features tips on how to build a “snack dinner.” Honestly, this is my favorite kind of meal. I’ve always preferred small portions of a variety of foods to a heaping portion of one dish. I threw this snack dinner together while my husband was out of town and it was so satisfying. It included a purple pepper from our garden, castelvetrano olives, Babybel cheese, grapes, kale pesto hummus and some pretzels. I’m already planning on recreating this for lunch tomorrow!

Homegrown tomatoes

Maybe it’s because this is our first garden, but I get so excited every time I pull a tomato off the vine. After making some delicious salsa with some of last week’s harvest, I’m going to try my hand at some fresh marinara sauce this weekend. If you have any tips or favorite recipes, send them my way!

What are you loving this week? Tell me in the comments!

The post Friday Favorites: WarPigs & Hiking appeared first on The Broadcasting Baker.

My love for zucchini is bordering on out of control this year. We aren’t growing any of our own this summer (I plan to change that next year), but I keep buying five or six when we are at the farmers’ market every week. I love zucchini because of how versatile it can be. Throwing together zucchini noodles with meatballs makes for an easy weeknight meal. And, I find myself adding grated zucchini to everything from turkey burgers to chocolate cakes, which helps keep whatever I’m making perfectly moist. We have no problem using up our entire supply every week.

I’d been brainstorming ideas for a lightened-up lemon loaf when this recipe idea popped in my head. Why not throw some zucchini into the mix? The result is a delicate, soft bread that’s not sickeningly sweet. A slice is delicious on its own, but I’m dreaming of drizzling my next loaf with a lavender glaze for an impressive, yet effortless, summer dessert.

I will caution you, the ingredients make this loaf very delicate — especially when warm. Avoid handling it too much until it cools completely and sits in the fridge for a couple of hours.

Now send me your favorite zucchini recipes! I’m on a roll.

Gluten-Free Lemon Zucchini Bread

[ingredients title=”Ingredients”]

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup honey
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 eggs, lightly beaten
• 1 cup nonfat greek yogurt
• Zest and juice of 1 large lemon
• 2 cups grated zucchini (about one large)
• 1 tsp. vanilla

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Grease a loaf pan with non-stick cooking spray or butter.
2. In a large bowl, stir together dry ingredients until well-mixed.
3. In a separate, large bowl, whisk together eggs, yogurt, lemon zest, lemon juice, zucchini and vanilla. Carefully pour wet mixture into bowl holding dry ingredients. Use a rubber spatula to stir until just combined. Pour batter into loaf pan and bake for 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.
4. Allow bread to cool in loaf pan for at least 20 minutes before running a knife around the edges of the pan and carefully inverting the loaf onto a cooling rack. Cool completely to room temperature, then place in fridge for at least two hours before slicing and serving. Store in fridge.

[/directions]

The post Gluten-Free Lemon Zucchini Bread appeared first on The Broadcasting Baker.

One of my favorite foods of the season is zucchini. The summer squash is so versatile — I love using it as a base for pasta sauce or adding it to my favorite meatloaf. The water in zucchini lends perfect moisture to dishes, which also makes it great for baking.

My husband looked at me a little funny when he saw me grating zucchini to throw into my chocolate cake batter last night. “What are you doing with that cucumber?” he asked. I couldn’t stop laughing! He has no interest in tasting this chocolate cake after seeing what went into it, but I promise — as long as they didn’t watch you make it — no one will know zucchini is the secret ingredient to this delicious dessert.

I’ve been experimenting with different sugars and flours lately and I’ve fallen in love with coconut sugar. Coconut sugar is made from the sap of the coconut palm tree and, despite its name, has no coconut flavor whatsoever. The taste is more reminiscent of caramel, similar to conventional brown sugar. You use brown sugar in this recipe if you don’t have coconut sugar on hand.

If you’ve got a garden that’s bursting with zucchini, this is a great way to use some of the squash up. This cake also freezes beautifully!

Chocolate Zucchini Cake

[ingredients title=”Ingredients”]

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 cups coconut sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups zucchini, grated
• 3 eggs, lightly beaten
• 2 tsp. pure vanilla extract
• 1 cup unsweetened applesauce
• 1/2 cup dark chocolate chunks or chips
• 1 cup milk chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees. Use butter or coconut oil to grease a glass 13 x 9 baking pan.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda and salt until combined. Set aside.
3. In a separate, medium bowl, stir together zucchini, eggs, vanilla and applesauce until combined. Carefully add zucchini mixture to dry ingredients and stir until just combined. Use a rubber spatula to fold in 1/2 cup dark chocolate chips. Pour batter into greased pan, smoothing it out using a rubber spatula.
4. Bake cake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove cake from oven and place on top of a cooling rack.
5. While cake cools, place 1 cup chocolate chips in a medium, microwave-safe bowl. Heat on high for 10 seconds, then remove from microwave and stir. Repeat this process at 10-second increments until chocolate is melted and smooth. Use a spoon to drizzle melted chocolate all over cake. Allow cake to cool completely before serving.

[/directions]

The post Chocolate Zucchini Cake appeared first on The Broadcasting Baker.

Summer is heaven for food lovers. The wide variety of in-season produce available makes meals this time of year simple and absolutely delicious. There are so many uniquely summer dishes I look forward to: grilled sweet corn, caprese salad, melon and prosciutto, rhubarb crisp — the list seems never-ending.

Among my favorite treats of the season are sweet cherries. They taste like candy and I take them everywhere with me in the summer. They’re the perfect, portable fruit for camping, boating, hiking, road trips and just about everything else you may have on your agenda. I haven’t cooked with them much because they’re so damn delicious on their own. But then this galette came to me in a dream. Yes, I’m serious.

Last summer I made a baked brie that I topped with cherries, brown sugar and rosemary. And it was ridiculously good. The funkiness of the brie and rosemary helped balance the sweetness of the cherries and sugar. I kept thinking I wanted to recreate the recipe in scone form, but I dreamt last week about making a galette with the same flavors. I’ve been salivating over the idea ever since.

Here’s what I love about galettes: they’re not supposed to be perfect. Which is a relief because pies can be so fussy. I love pie, but I definitely haven’t mastered the art of the perfect crust. Galettes are supposed to look rustic and thrown together and I’m definitely on board with that. If a little bit of your filling leaks or your folds aren’t uniform, don’t fret. Embrace this more laid back version of pie!

Galettes are one of my favorite desserts to make when we host people for dinner over the summer. I bake it ahead of time and bring it out on a cookie sheet with a few forks. We eat it right from the pan, often paired with a glass of wine, relishing in the season’s bounty.

Rosemary Sweet Cherry Galette With Whipped Honey Goat Cheese

[ingredients title=”Ingredients”]

• 1 pie crust, rolled out to 12 inches (I used this all-butter recipe from Salt Fat Acid Heat)
• 3 1/2 cups sweet cherries, pitted and halved
• 1/3 cup plus 1/2 Tbsp. light brown sugar, packed
• Juice of 1/2 lemon (about 1 Tbsp.)
• 2 tsp. fresh rosemary
• Pinch of salt
• 2 tsp. fresh rosemary
• 1 egg, beaten
• 2 Tbsp. half and half, divided
• 4 oz. goat cheese
• 2 Tbsp. honey

[/ingredients]

[directions title=”Directions”]

1. Preheat your oven to 375 degrees.
2. In a large bowl, combine cherries and 1/3 cup brown sugar. Let mixture stand at room temperature for ten minutes. After cherry mixture is done resting, stir in lemon juice, salt and rosemary. Set aside.
3. Carefully place pie crust on a large baking sheet lined with parchment paper. Pour cherry mixture into the middle of the crust, leaving about two inches of crust around the perimeter. Use your hands to gently shift the cherry mixture to ensure it’s evenly distributed.
4. Carefully fold the crust over the filling in large sections, allowing each fold to overlap.
5. Whisk together egg and 1 Tbsp. half and half to create an egg wash. Carefully brush the egg wash all over the top of the crust. Sprinkle remaining 1/2 Tbsp. brown sugar all over the top of the galette.
6. Bake for 35 to 40 minutes, until crust is golden brown and cherry filling is bubbling. Allow galette to cool on a wire rack for at least 10 minutes before serving.
7. While galette cools, make the goat cheese topping. Using an electric mixer at medium speed, beat goat cheese, honey and remaining 1 Tbsp. of half and half in a large bowl until smooth and fluffy. Top each piece of warm or room temperature galette with a dollop of whipped goat cheese.

[/directions]

The post Rosemary Sweet Cherry Galette With Whipped Honey Goat Cheese appeared first on The Broadcasting Baker.

There’s something about rainy afternoons that sends me into a baking frenzy. The cooler weather and dreary skies make me want to hole up in my kitchen making the coziest foods possible. It was during a rainy day this week that I dreamt up this amazing dessert. I had some brown bananas I needed to use up, but I didn’t feel like making either of my standbys — banana cookies or banana bread. For some reason, brownies sounded amazing. So I decided to combine two of my favorite flavors: chocolate and banana.

I don’t think I’ve ever tasted a banana + chocolate dessert I haven’t loved. I’ll never forget eating a crepe filled with sliced banana and Nutella for the first time at Water Tower Place as a kid. Who knew a crepe in a mall food court could taste so good? It’s been one of my favorite flavor combinations ever since.

Bananas don’t just lend desserts their wonderful flavor, but they also make baked goods perfectly moist. Adding banana to traditional blondies allows them to remain dense, but also perfectly moist.

A portion of almost everything I bake gets shared with my co-workers. While they claim they’ll eat anything, I’ve found them to be pretty reliable taste testers. How did this recipe do? I came back from lunch to find an empty pan.

Chocolate Chip Banana Blondies with Nutella Glaze

[ingredients title=”Ingredients”]

Brownies:

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. sea salt
• 1/3 cup unsalted butter, melted
• 1 cup packed brown sugar
• 2 bananas, mashed
• 1 large egg, lightly beaten
• 1 tsp. pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Glaze:

• 1/2 cup Nutella
• 1/2 Tbsp. coconut oil
• 1 to 2 Tbsp. powdered sugar

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Butter the bottoms and sides of a 9 x 9 baking pan and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda and sea salt until combined. Set aside.
3. In the large bowl of an electric mixer, beat butter and brown sugar until smooth. Add bananas, egg and vanilla extract and beat until combined.
4. Slowly add flour mixture to bowl of wet ingredients and beat on medium speed until relatively smooth and combined, scraping down the sides of the bowl as needed. Carefully stir in chocolate chips. Pour batter into greased pan and bake for 20 to 25 minutes, until blondies just start to pull away from the sides of the pan and the center is cooked through. Allow to cool completely before topping with glaze.
5. To make glaze, combine Nutella and coconut oil in a medium, microwave-safe bowl and microwave for 30 seconds. Whisk together until combined, then whisk in 1 Tbsp. of powdered sugar. If you prefer a thicker glaze, add an additional tablespoon of powdered sugar. Use a whisk to carefully drizzle the glaze over the blondies. Store blondies in the fridge.

[/directions]

The post Chocolate Chip Banana Blondies with Nutella Glaze appeared first on The Broadcasting Baker.