This is a brownie recipe that I love because the brownies are super moist and let me make use of extra bananas, and an added bonus is that they freeze well. I just made a batch to put out for guests!
Not overly sweet or overly chocolatey, these have the added flavor and moistness of banana.
3/4 c. + 2 T. all-purpose flour
2 T. Dutch-process cocoa
1/4 t. salt
4 oz. semisweet chocolate, chopped or just over 3/4 c. semisweet chocolate chips
1/2 c. unsalted butter
1-2 lg. eggs (use 1 for denser brownies, 2 for cakier brownies)
1/2 c. dark brown sugar, firmly packed
1/2 c. granulated white sugar
1 c. mashed overripe banana (about 2 lg.)
1 t. vanilla extract
3.75 oz. chopped milk chocolate or 3/4 c. milk chocolate chips
- Preheat oven to 325 degrees F. Butter and flour a 9” square baking pan or spray pan with baking spray.
- In small bowl, whisk together flour, cocoa and salt. Set aside.
- Melt chocolate and butter together, stirring frequently. Set aside.
- In a large bowl, beat egg(s) and sugars together until light and fluffy. Beat in banana and then chocolate mixture. On lowest speed, beat in dry ingredients just until they are incorporated. Pour batter into prepared baking pan. Spread evenly.
- Bake for approximately 40 to 45 minutes or until firm on top and starting to pull away from edges of pan. (Do not rely on a cake tester.) Place baking pan on a wire rack to cool.
Tip: Freeze overripe bananas so that you have them available whenever needed for baking. Thaw and then peel before using.
Serving suggestion: Sift with confectioner’s sugar before serving or tuck into banana splits.