Description
These Banana Chocolate Brownies combine the rich, fudgy texture of classic brownies with the natural sweetness and moisture of mashed bananas. Perfectly balanced with semi-sweet chocolate chips and a hint of vanilla, these brownies are a delightful twist on a favorite treat, easy to make and ideal for sharing or snacking.
Ingredients
Scale
Banana Mixture
- â…” cup mashed banana (about 2 medium bananas)
Wet Ingredients
- 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
- â…“ cup (30 g) Dutch processed or unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ cup (60 g) all purpose flour
Chocolate Chips
- 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
- Preheat the oven: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper along the bottom and two sides for easy removal of the brownies.
- Mash the bananas: Mash 2 medium bananas until mostly smooth with minimal lumps. Measure out â…” cup of the mashed bananas and set aside for the batter.
- Melt butter and chocolate: Combine the unsalted butter and ½ cup semi-sweet chocolate chips in a heat-safe bowl. Melt them together using a bain-marie or microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Add sugar to chocolate mixture: Stir in the granulated sugar just to lightly combine. Microwave the mixture for an additional 30 seconds then stir again until the sugar is completely integrated. Allow the mixture to cool to a warm temperature before proceeding.
- Combine wet and dry ingredients: Whisk in the eggs, mashed bananas, vanilla extract, cocoa powder, and salt until the batter is smooth, glossy, and ribbons when lifted. Next, stir in the baking powder and all-purpose flour just until combined. Finally, gently fold in the remaining ½ cup chocolate chips or chunks.
- Pour and bake: Pour the batter evenly into the prepared pan. Bake for 30 to 40 minutes, checking doneness starting at 30 minutes by inserting a toothpick. It should come out with a few moist crumbs but no wet batter.
- Cool and set: Let the brownies cool in the pan at room temperature for at least 1 hour, then refrigerate for at least another hour to fully set and develop their flavor.
- Serve: Use the parchment paper overhang to lift the brownies from the pan. Slice into 16 squares and serve plain or topped with sliced bananas, whipped cream, or ice cream.
Notes
- For best texture, ensure the butter-chocolate mixture cools to warm before adding eggs to prevent scrambling.
- Use ripe bananas for natural sweetness and moisture enhancing the brownie texture.
- Check brownies early to avoid over-baking; moist crumbs on a toothpick indicate perfect fudgy brownies.
- You can swap semi-sweet chocolate chips for dark or milk chocolate based on preference.
- Refrigerating brownies improves slicing and flavor depth but can be served at room temperature as well.
