What’s in a name? Well, would you believe these are blondies? In my world, just by appearance alone, these are brownies. But in the first cookbook by Burlingame’s bean-to-bar chocolatier Guittard, these are indeed blondies. “Chocolate Banana Blondies” to be exact. No matter how you refer to them, you will be calling them ravishingly good after one bite.
Guittard CEO restores family’s Gold Rush-era chocolate enterprise to its former glory.
We sat down with San Francisco’s Amy Guittard to discuss her new "Guittard Chocolate Cookbook."
Start this year’s baking season with a recipe for Chocolate Cherry Scones from Guittard.
With three kinds of chocolate that play against the tart sweet of dried cherries, these scones could easily double for an after-dinner treat with a scoop of ice cream or whipped cream.
Enjoy. The Splendid Table
What I love as a San Francisco resident is that Guittard is a local bean to bar chocolate maker. Their factory is located in Burlingame, about 20 minutes south of the city, and sometimes when you pass through the town the air literally smells of chocolate – a real-life Willy Wonka’s chocolate factory. Guittard was one of my first choices when I started taking my pastry more seriously, and I still always have a supply of Guittard baking wafers in my cupboard; the wafers melt easily and the fruity, slightly tannic chocolate flavor works well in most all my chocolate desserts, especially in brownies and cakes... I settled on making a recipe with a similar complex mélange of flavors, the Roasted Banana Chocolate Tart, from the “Chef’s Chapter” at the end of the book.
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