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Banana Bread Brownies

5

0 min

Banana Bread Brownies


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Time

0 min

Serving

12 persons

Calories

401

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
These banana bread brownies are chocolate brownies that taste like banana bread, and have the chewy, fudgy texture of a brownie. As an added bonus, you'll learn how to brûlée a banana for an extra-special finishing touch.

Ingredients

  • 3/4 cups all-purpose flour: 1 piece
  • baking powder: 1 tsp
  • baking soda: 1 tsp
  • kosher salt: 1 tsp
  • ounces dark chocolate: 2 piece (broken into pieces)
  • white sugar: 1 cup
  • unsalted butter, at room temperature: 0.5 cup
  • egg: 1 piece
  • very ripe bananas, mashed (about 1 cup): 2 piece
  • vanilla extract: 0.25 tsp
  • walnuts: 0.5 cup (chopped)
  • semisweet chocolate chips: 0.5 cup
  • slices banana: 12 piece (optional)
  • white sugar (optional, for banana brûlée): 2 Tbsp

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Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9x9-inch square pan. A piece of parchment paper can also be added to the bottom of the pan to prevent sticking.
    Banana Bread Brownies Photo 2
  2. Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside. 
    Banana Bread Brownies Photo 3
  3. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
    Banana Bread Brownies Photo 4
  4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, vanilla, and mashed banana, and beat until combined. Add chocolate, and beat until mixture is well combined and smooth.
    Banana Bread Brownies Photo 5
  5. Use a spatula to mix in walnuts and chocolate chips, then use the spatula to mix in flour just until flour disappears. Transfer batter into the prepared pan and smooth top. Place banana slices on top, evenly spaced in a grid pattern.
    Banana Bread Brownies Photo 6
  6. Bake in the preheated oven until a skewer comes out almost clean but with some batter on the very tip. If you want fudgier brownies, do not overcook.
    Banana Bread Brownies Photo 7
  7. Let brownies cool in the pan. Cover, refrigerate until cold, about 1 hour, and serve chilled.
    Banana Bread Brownies Photo 8
  8. For optional banana brûlée: While brownies are cooling, cover each banana slice with a half teaspoon of sugar. Use a propane kitchen torch to melt the sugar until dark brown and bubbling. Be careful not to char the edges of the crust around the banana too much. This banana brûlée step can also be done before the brownies go into the oven. John Mitzewich Chef's Note: If not doing the brûlée, the banana slices and surface can be brushed with honey or maple syrup for a glossy appearance.An 8x8-inch pan can be used instead, but the baking time might be a few minutes longer, so test with a skewer.
    Banana Bread Brownies Photo 9

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