Fudgy Chocolate Banana Brownies
Flavor-packed and fudgy, these Chocolate Banana Brownies studded with big fat chocolate chips are absolutely fantastic. Scratch-made with mashed bananas and cocoa powder these ooey gooey brownies are great with a cold glass of milk.
Equipment
- 8 x 8 metal pan
Ingredients
Banana Brownies
- 3/4 cup unsalted butter melted and cooled
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract pure
- 2 large eggs room temperature
- 2/3 cup mashed bananas overripe
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp sea salt fine
- 1/2 cup all-purpose flour unbleached
- 1/2 tsp baking powder
- 1 cup dark chocolate chips divided
Instructions
Banana Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside.
- In a large bowl, whisk together cooled melted butter, both sugars and vanilla until combined.
- Add eggs, one at a time, whisking vigorously after each addition until well incorporated.
- Next, whisk in mashed bananas then set aside.
- In a separate bowl, whisk together cocoa powder, salt, flour and baking powder.
- Using a spoon, stir dry ingredients into wet ingredients until *just* combined. Avoid overmixing.
- Fold in 1/2 cup of dark chocolate chips.
- Pour batter into baking pan then top with remaining chocolate chips.
- Bake brownies for 30 to 35 minutes or until the edges are crisp and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Avoid overbaking or brownies will be dry.
- Remove pan from oven and place on a baking rack to cool completely before slicing. (If you're a stickler for clean slices, place brownies in the freezer for 20 minutes before cutting.)
- Store brownies in an airtight container at room temperature up to 3 days.