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Three fudgy chocolate banana brownies stacked on a white plate with chocolate chips scattered around.
Daniel

Chocolate Banana Brownies

Fudgy, deeply chocolate brownies made extra moist with ripe bananas - no mixer needed.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter 1 stick, cut into pieces
  • 1 cup semisweet chocolate chips divided
  • 0.25 cup unsweetened cocoa powder Dutch-process preferred
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup ripe bananas mashed, about 2 medium
  • 0.75 cup all-purpose flour spooned and leveled
  • 0.25 tsp fine sea salt

Equipment

  • 8x8 inch square baking pan
  • Parchment Paper
  • Medium saucepan
  • Mixing Bowl

Method
 

Prep
  1. Preheat oven to 350F. Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy removal. Lightly butter the exposed sides.
  2. In a medium saucepan over low heat, melt butter with 3/4 cup chocolate chips and cocoa powder, stirring constantly until smooth and glossy, about 3-4 minutes. Remove from heat and let cool slightly, 2-3 minutes.
  3. Whisk sugar into the warm chocolate mixture until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and mashed banana - the batter will look slightly curdled but smooths out.
  4. Switch to a rubber spatula. Fold in flour and salt until just combined with no streaks remaining. Fold in remaining 1/4 cup chocolate chips. The batter will be thick and glossy.
  5. Spread batter evenly in prepared pan. Bake 32-36 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The top will look matte and slightly crackled. Do not overbake.
  6. Cool completely in pan on a wire rack, at least 1 hour. Use parchment overhang to lift out, then cut into 16 squares. For cleanest cuts, wipe your knife between slices.

Notes

Use very ripe bananas with black spots for maximum moisture and sweetness - they should mash almost to a liquid. For extra fudgy brownies, err on the side of underbaking; the center will set as they cool. These keep well at room temperature for 3 days or frozen for up to 2 months - wrap individual squares in plastic wrap, then foil.