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Banana Brownies

Fudgy Banana Brownie

These banana brownies are dark, fudgy and indulgent with a subtle sweetness of ripe bananas. The perfect treat to make when your bananas are overripe and you’re sick of banana bread lol. 
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams peeled ripe bananas (mashed)
  • 113 grams salted butter (get melted)
  • 170 grams chocolate chips (any kind works I like dark )
  • 250 grams granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 26 grams Dutch-process cocoa powder (spooned and leveled)
  • 120 grams all-purpose flour (spooned and leveled)
  • 1/2 tsp fine sea salt
  • 120 grams chocolate chips (I like mixing dark and mini chocolate chips)

Equipment

  • Medium heatproof bowl
  • 8-inch square metal pan
  • Parchment paper
  • Whisk
  • Fork or potato masher

Method
 

  1. Prep the pan
    You preheat the oven to 325°F. You line an 8x8-inch pan with parchment paper and leave enough overhang to lift out the baked slab later.
  2. Mash the bananas
    You mash the ripe bananas with a fork until they become mostly smooth. A few small lumps will not hurt the finished texture.
  3. Melt the chocolate
    You melt the butter and part of the chocolate chips in a microwave-safe bowl using 30-second bursts. You stir after every burst until the mixture looks glossy and fully smooth.
  4. Whisk the eggs and sugar
    You whisk the eggs, sugar, cocoa powder, and vanilla for two to three minutes. Your arm may complain, but the whisking gives these brownies their glossy surface.
  5. Combine the wet ingredients
    You pour the slightly cooled chocolate mixture into the egg mixture. You whisk until the chocolate blends in completely.
  6. Add the banana puree
    You stir the mashed bananas into the chocolate batter until no pale banana streaks remain. This step creates the soft, dense crumb that makes this banana brownie recipe different from a standard brownie.
  7. Fold in flour and salt
    You add the flour and salt, then fold only until the dry streaks disappear. You stop stirring at that point because overmixed flour creates a tougher result.
  8. Add extra chocolate
    You fold the remaining chocolate chips into the thick batter. Every square gets a better texture when a few chips stay whole.
  9. Bake and cool
    You spread the batter in the prepared pan and bake for 40 to 45 minutes. You check that the top looks crackly and that the center no longer jiggles like soup.
    You let the pan cool for at least 30 minutes before slicing. You can chill the pan for 20 more minutes if you want especially clean edges.

Recipe Notes

  • Bananas: I only use very ripe bananas with soft, dark skins.
  • Chocolate: I use dark or semi-sweet chocolate chips in this recipe.
  • Cocoa: I prefer Dutch-process cocoa powder for the deepest chocolate flavor.
  • Flour: I spoon and level the flour instead of packing it into the measuring cup.
  • Cooling: I let the brownies cool before slicing for clean, fudgy squares.