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Banana Chocolate Brownies Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 to 12 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Banana Chocolate Brownies recipe combines the natural sweetness of ripe bananas with rich chocolate for a moist, fudgy treat. Featuring a blend of mashed bananas, cocoa powder, and chocolate chips, these brownies are a delightful twist on a classic dessert, offering a unique flavor profile and a slightly healthier bar. Perfect for chocolate lovers looking to add a fruity note to their brownies.

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

Dry Ingredients

  • 1 cup (200 g) granulated sugar
  • ¼ teaspoon salt
  • ⅓ cup (30 g) Dutch processed or unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ½ cup (60 g) all purpose flour

Chocolate

  • ½ cup (3 oz., 85 g) semi sweet chocolate chips (for melting)
  • ½ cup (3 oz., 85 g) chocolate chips or chunks (fold-in)

Instructions

  1. Prepare Wet Ingredients: In a medium bowl, mash about two medium ripe bananas until smooth. Melt the unsalted butter and allow it to cool slightly. In a large mixing bowl, whisk together the mashed bananas, melted butter, eggs (at room temperature), and vanilla extract until fully combined and smooth.
  2. Mix Dry Ingredients: In a separate bowl, sift together the granulated sugar, salt, Dutch processed or unsweetened cocoa powder, baking powder, and all-purpose flour to evenly distribute the dry ingredients.
  3. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined, being careful not to overmix, which can toughen the brownies.
  4. Melt Semi-Sweet Chocolate: In a heatproof bowl over simmering water or using a microwave in short bursts, melt the ½ cup of semi-sweet chocolate chips until smooth. Stir the melted chocolate into the brownie batter, ensuring an even chocolate flavor.
  5. Fold in Remaining Chocolate Chips: Gently fold the remaining ½ cup of chocolate chips or chunks into the batter, which will add texture and pockets of melted chocolate within the brownies.
  6. Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly to prevent sticking.
  7. Bake the Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
  8. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into squares. This cooling period helps set the fudgy texture and makes for neater slices.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Do not overmix the batter to keep the brownies tender and fudgy.
  • If preferred, substitute semi-sweet chocolate with dark or milk chocolate based on sweetness preference.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Find it online: https://justworthi.com/banana-chocolate-brownies-recipe/