Description
These Banana Chocolate Brownies combine the rich, fudgy texture of classic brownies with the natural sweetness and moistness of ripe bananas. Perfectly balanced with semi-sweet chocolate chips, cocoa powder, and a hint of vanilla, these brownies offer a delightful twist on the traditional dessert that is both comforting and indulgent.
Ingredients
Scale
Wet Ingredients
- ⅔ cup mashed banana (about 2 medium bananas)
- ½ cup (113 g) unsalted butter, melted
- 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 (for folding in)
Instructions
- Prepare Wet Ingredients: In a medium bowl, mash about two medium ripe bananas until smooth. Melt the unsalted butter and add it to the mashed bananas. Crack in two large eggs at room temperature and mix well. Stir in 1 teaspoon vanilla extract until combined.
- Combine Dry Ingredients: In a separate large bowl, sift together 1 cup granulated sugar, ¼ teaspoon salt, ⅓ cup cocoa powder, ¼ teaspoon baking powder, and ½ cup all-purpose flour. Mix thoroughly to evenly distribute all dry components.
- Mix Wet and Dry Ingredients: Gradually pour the wet banana mixture into the dry ingredients. Stir gently until just combined to form a thick brownie batter. Avoid overmixing to ensure a tender crumb.
- Melt Chocolate Chips: Melt ½ cup of semi-sweet chocolate chips over a double boiler or microwave in short intervals, stirring frequently until fully smooth. Once melted, swirl this chocolate into the brownie batter, folding carefully to create rich chocolate ribbons.
- Fold-in Chocolate Chunks: Gently fold in the remaining ½ cup chocolate chips or chunks to add texture and bursts of chocolate throughout the brownies.
- Prepare Baking Pan and Bake: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper. Pour the batter evenly into the prepared pan and spread it out smoothly.
- Baking Time: Place the pan in the preheated oven and bake for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. These brownies are delicious on their own or with a scoop of vanilla ice cream for an extra treat.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- To keep brownies fudgy, do not overbake; check with a toothpick starting at 25 minutes.
- You can substitute the all-purpose flour with gluten-free flour to make the recipe gluten-free if desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra nutty flavor, consider adding ½ cup chopped walnuts or pecans folded into the batter.
Keywords: banana brownies, chocolate brownies, fudgy brownies, easy dessert, baked brownies, banana dessert