Wednesday, October 08, 2014

More is More

As they say, less is more. But sometimes more is more.

I was looking for a quick desserty-type thing to whip up on the weekend, and found a one-pan cookie cake recipe on the Joy the Baker site. She tossed bananas, walnuts, and chocolate chips into a batter that was both stirred up and baked in a cast iron skillet. Being cast iron skillet-less myself (heresy, I know), I opted to bake my cake in an 8-inch square glass baking dish. Since the recipe called for melting butter, I decided to go a little further and make brown butter. And in addition to chocolate chips, banana, and nuts, I tossed in some Heath bits, well, because they were there. The chocolate chips and toffee bits melted a bit in the hot pot, turning this cookie cake into a cookie and candy cake. Pretty tasty!

If you don't eat it all in one go (I don't recommend doing that), store it in the fridge. The candy part will harden quite a bit when cold, If you want a chewier, cakier texture, allow your serving to come to room temperature before eating.

Brown Butter Chocolate Chip Banana Almond Toffee Cookie Cake (inspired by Joy the Baker)

1 stick unsalted butter
1 cup brown sugar, packed
1 ripe banana
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chunks
1/2 cup coarsely chopped almonds
1/4 cup Heath bar bits

Preheat oven to 350°F.

Melt butter in a large saucepot over medium-high heat. Cook for several minutes, stirring occasionally, until the butter ceases to make sputtering noises and begins to brown and smell nutty. Remove from heat and stir in sugar until completely combined. Mash in banana, then add the egg, stirring well. Whisk in the vanilla, then add the cinnamon, flour, oats, baking soda, and salt. Stir well with a wooden spoon to incorporate all of the flour.

Fold in the chocolate, almonds, and Heath bar bits. The heat from the pot will melt the chocolate and Heath bits a bit. Pour into a greased 8x8 baking pan. Smooth top and bake for 18-20 minutes. Allow to cool before cutting into squares.

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