Banana Brownies

5 from 2 ratings

Craving brownies with a little something extra? Look no further than these Banana Brownies. They are chewy, fudgy, and have a delightful sweetness and flavor from the ripe bananas.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: brownies

Author: Chef Lindsey

Ingredients

1 cup unsalted butter
2 teaspoons vanilla
18 tablespoons all-purpose flour equal to 1 cup + 2 tablespoons
¼ cup cocoa powder I used Dutch processed
1 teaspoon kosher salt
2 ⅓ cups granulated sugar
6 eggs
1 ¼ cups ripe bananas smashed or 3 bananas
2 ¼ cups semi-sweet chocolate chopped
½ cup chocolate chips mounded
flaked sea salt for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13-inch metal pan and line with parchment, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, and salt until smooth. Set aside.
Bring a small pot of water to a gentle simmer. Set a heatproof bowl over the pot with the chopped chocolate, butter, and vanilla. Stir until just melted and smooth. Remove from heat and let cool slightly.
In a stand mixer fitted with the whisk, beat the eggs and sugar on high speed until pale, thick, and tripled in volume. The mixture should fall in ribbons and the sugar should be fully dissolved.
Mash the bananas until mostly smooth using a fork or masher. A few small lumps are fine.
Remove the bowl from the mixer. Gently fold in the melted chocolate mixture, then fold in the mashed bananas until evenly combined.
Sift the flour mixture into the bowl and fold gently just until incorporated. Stop while a few streaks of flour remain.
Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
Bake for 30–40 minutes, until the brownies are puffed, matte on top, and a tester comes out clean or with a few moist crumbs. Sprinkle with flaked sea salt. Cool completely before slicing.

Notes

Yield: 1 (9×13-inch pan)
Flavor Tip: Use fragrant, spotty bananas for best flavor.
Technique: Ribbon stage provides all leavening.
Storage: Refrigerate up to 1 week or freeze several months.

Nutrition