Description
Deliciously moist banana brownies combining the rich flavors of ripe bananas and chocolate for a perfect dessert or snack. These brownies are easy to prepare, using melted chocolate and butter, and are baked to fudgy perfection with a soft, ribbon-like batter.
Ingredients
Scale
Wet Ingredients
- ⅔ cup mashed banana (about 2 medium bananas)
- ½ cup (113 g) unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Chocolate & Cocoa
- ½ cup (3 oz., 85 g) semi sweet chocolate chips
- ⅓ cup (30 g) Dutch processed or unsweetened cocoa powder
- ½ cup (3 oz., 85 g) chocolate chips or chunks
Dry Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper along the bottom and two sides to ensure easy removal of the brownies.
- Mash Bananas: Mash 2 medium bananas until mostly smooth with very few lumps. Measure out ⅔ cup of the mashed banana for use in the recipe.
- Melt Butter and Chocolate: In a heat-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Melt them together either using a double boiler method (bain marie) or the microwave. If microwaving, heat in 30-second intervals, stirring between each session until the mixture is fully melted and smooth.
- Add Sugar and Heat: Gently stir in the granulated sugar just to begin combining. Return the bowl to the microwave and heat for an additional 30 seconds. Stir thoroughly to fully incorporate the sugar. Let the mixture stand for 5 minutes if necessary to cool to a warm temperature rather than hot to avoid cooking the eggs in the next step.
- Mix Wet Ingredients and Cocoa: Stir in the eggs, mashed bananas, vanilla extract, cocoa powder, and salt until the mixture becomes smooth and glossy. This requires vigorous whisking to achieve a ribbon-like batter that drizzles smoothly. Then fold in the flour and baking powder until well combined, followed by the additional chocolate chips or chunks.
- Pour and Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 30 to 40 minutes. Begin checking at 30 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs. If it comes out wet, continue baking in 5 to 10-minute increments.
- Cool the Brownies: Allow the brownies to cool completely in the pan at room temperature for at least one hour. Then transfer the pan to the refrigerator for another hour to set fully and enhance the fudgy texture.
- Serve: Use the parchment overhang to lift the brownies out of the pan. Slice into desired portions and serve as is, or with additional sliced bananas, whipped cream, or vanilla ice cream for extra indulgence.
Notes
- Serving Suggestions: These banana chocolate brownies go wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, a dusting of powdered sugar, or extra sliced bananas on top.
- Storage: Once cooled and set, store brownies in an airtight container. They keep well at room temperature for 3 to 4 days or refrigerated for 7 to 10 days to maintain freshness and texture.
Nutrition
- Serving Size: 1 piece (about 1/16 of batch)
- Calories: 210
- Sugar: 20g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
