Overview

These banana brownies are very moist, chewy, and fudgy. They taste great, with a hint of banana and chocolate chips. They use simple, everyday ingredients, so they’re a great way to use up your brown bananas and get your chocolate fix at the same time.

These fudgy banana brownies are a mix of homemade brownies and banana bread. You get a brownie that is very moist in the end. You get the mild banana flavor that you love in banana desserts, and the cocoa powder gives it a chocolate flavor. They’re thick, not too rich, and have chocolate chips in them.

The bananas change the texture a little bit, but the flavor and moisture they add make these brownies really amazing.

We’re basically taking a classic brownie recipe and adding a cup of mashed bananas to it for this recipe. You will need the following ingredients:

Ingredients

• 226 grams of unsalted butter in one cup
• Two cups of white sugar (400 grams)
• Two big eggs
• 1 teaspoon of vanilla extract (I forgot to put the vanilla extract in the picture below)
• About 2 to 3 large, brown bananas make 1 cup (240 ml) of mashed bananas.
• 1 1/4 cups of all-purpose flour, also known as plain flour (156 grams)
• 60 grams of cocoa in 3/4 cup
• 1/2 teaspoon of salt
• 1 1/2 cups of chocolate chips (270 grams)

Instructions

1. Set the oven to 350F (180C or 170C with a fan). Put parchment paper or aluminum foil in a 9×13 inch (23×33 cm) pan, making sure to leave some extra paper or foil around the edges. You can also lightly grease the pan.
2. Put the sugar and butter in a big bowl. Put in the microwave for 45 seconds on medium power, then take it out and stir. Do this over and over until the butter is melted. You could also melt it in a double boiler.
3. Let the mixture cool down a bit, then whisk in the eggs and vanilla.
   Before adding the eggs, you should let the butter cool down a bit. If not, the eggs could get scrambled by the hot butter.
4. Add the mashed bananas and mix.
   When baking, always use brown, spotty bananas. Yellow or green bananas don’t have enough moisture or the right taste.
5. Sift the cocoa first if it is lumpy. Then, carefully mix the cocoa powder, flour, and salt into the batter. The batter will have lumps in it because of the banana.
   Note: The batter will have lumps of banana in it, which is normal. You don’t need to try to get rid of these lumps.
6. Add the chocolate chips and stir.
7. Put the batter in the prepared pan and bake it for about 35 minutes, or until a toothpick inserted into the center comes out clean or with a few wet crumbs.
8. Let it cool completely (about 4 hours), then cut it. You can keep brownies in the fridge for up to four days if you put them in an airtight container.

Additional Notes

You need a 9×13 inch (23×33 cm) baking pan to make this recipe.

This recipe calls for Dutch-process cocoa to make the chocolate taste better.

Before cutting, always let the brownies cool all the way down. Four hours at least. This makes the brownies firmer and gives them cleaner cuts so they aren’t just goo.

You can keep brownies in the fridge for up to five days if you put them in a container that doesn’t let air in. You should definitely keep these brownies in the fridge because they are so moist.

You can freeze brownies in an airtight container for up to three months. Then put it in the fridge to thaw.

Storage: You can keep cooled brownies in the fridge for up to four days. These brownies are very moist, so I suggest putting them in the fridge. Otherwise, they will go bad quickly.

Smaller Batch

For a smaller batch, cut the recipe in half and bake it in a pan that is 8×8 inches (20×20 cm). It will take 30 to 35 minutes to bake.

You can make the recipe in an 8×8 inch (20×20 cm) pan and cut it in half (the amounts of each ingredient are listed on the recipe card below). The bake time will be shorter, though—about 30 minutes.

You will need:

• Half a cup of butter
• 1 cup of sugar
• 1 big egg
• 1/2 teaspoon of vanilla extract
• 1/2 cup of mashed banana
• 2 tablespoons of all-purpose flour plus 1/2 cup
• 6 tablespoons of cocoa powder, or 1/4 cup plus 2 tablespoons
• A quarter teaspoon of salt
• 3/4 cup of chocolate chips

For bananas, you’ll need two to three big ones or three to four small ones. Check to see if the bananas are brown and have spots.

Nutrition

The information given is just an estimate based on one brownie and the assumption that the pan is cut into 18 equal pieces.

Nutrition: 311 calories, 44 grams of carbohydrates, 3 grams of protein, 15 grams of fat, 9 grams of saturated fat, 1 gram of polyunsaturated fat, 3 grams of monounsaturated fat, 0.4 grams of trans fat, 50 milligrams of cholesterol, 85 milligrams of sodium, 120 milligrams of potassium, 2 grams of fiber, 33 grams of sugar, 387 IU of vitamin A, 1 milligram of vitamin C, 30 milligrams of calcium, and 1 milligram of iron.