Preheat your oven to 175 Degrees C (350 F).

Line a 20 × 20 cm (8 × 8 inch) tin with baking paper. We recommend allowing some overhang, to make it easier to remove the blondies.

Add the melted butter and brown sugar to the bowl of a stand mixer. Beat on medium speed for 5 minutes, until the mixture is thick and glossy. (Or, use electric hand beaters in a large bowl.)

Remove the bowl from the stand mixer. Using a wooden spoon, add the beaten eggs, vanilla and banana and mix until just combined.

Add the flour, baking powder and salt to the mixture and stir until almost combined. Add in the chocolate chips, and finish stirring until the ingredients are combined.Add the mixture to your prepared baking tin and place into your preheated oven.

Bake for approximately 35-40 minutes. (My oven takes 38 minutes for perfectly fudgy blondies.)

To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the blondie will be overcooked at that stage.

When cooked, remove the tin from the oven and leave the blondie in the tin until completely cool.Once cool, cut into twelve pieces and enjoy!