Banana Brownies

These banana brownies are really moist, chewy, and fudgy. They taste great, with a tinge of banana and chocolate chips. They are the best way to use up your brown bananas and get your chocolate fix because they are made with simple, everyday ingredients.

The moistest brownies you’ll ever have are banana brownies.
These fudgy banana brownies are a mix of handmade brownies and banana bread. You get a brownie that is quite moist. You get the subtle banana flavor you enjoy in banana pastries and the chocolate flavor comes from cocoa powder. They’re thick, not too rich, and have chocolate chips in them.

Because of the banana, the texture is a little different from traditional brownies. But the flavor and moisture that the bananas give really make these amazing.

Ingredients

• 226 grams of unsalted butter in 1 cup
• 400 grams of white sugar, or 2 cups
• 1 teaspoon of vanilla extract and 2 big eggs
• About 2–3 big, brown bananas make 1 cup of mashed bananas (240 ml)
• 1 1/4 cup of all-purpose flour (156 grams), which is also called plain flour
• 60 grams of cocoa in 3/4 cup
• 1/2 teaspoon of salt
• 270 grams of chocolate chips, or 1 1/2 cups

Even though we’re creating a HUGE quantity of brownies, this recipe only calls for two eggs. We have to use fewer eggs than usual in brownies because the mashed bananas contribute a lot of moisture to the recipe. This is to keep the brownies from getting soggy.

Step-by-Step Instructions

1. Set the oven to 350F (180C or 170C fan forced). Put parchment paper or aluminum foil in a 9×13 inch (23×33 cm) pan, making sure there is plenty extra on the sides. You might also lightly grease the pan.
2. Put the sugar and butter in a big basin. Put in the microwave for 45 seconds on medium power, then take it out and mix. Do the same thing over and over until the butter melts. You might also melt it in a double boiler.
3. Let the mixture cool down a bit, then add the eggs and vanilla extract with a whisk. Before adding the eggs, it’s crucial to let the butter cool down a bit. If you don’t, the eggs will scramble in hot butter.
4. Add the mashed bananas and mix well. When baking, always use brown, spotty bananas. Yellow or green bananas don’t have enough moisture or the correct flavor.

5. Sift the cocoa first if it has lumps. Then, with a gentle hand, mix the flour, cocoa powder, and salt into the batter. There will be lumps in the batter because of the banana. The batter will contain pieces of banana in it, which is normal. You don’t have to try to get rid of these lumps.
6. Add the chocolate chips and mix them in.
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 damp crumbs.

You need a 9×13 inch (23×33 cm) baking pan to make this recipe. I used Dutch-process cocoa in this recipe to make the chocolate taste better.

Cooling, Storing, and Tips

Let it cool completely (approximately 4 hours), then cut it apart. Before cutting brownies, make sure they are absolutely cool. At least four hours. This helps the brownies get firmer so they don’t just turn into goo and makes the cuts cleaner.

Brownies can be kept in the fridge for up to four days in an airtight container. You may keep brownies in the fridge for up to five days if you put them in an airtight container. You should absolutely keep these brownies in the fridge since they are very moist. You can keep brownies in an airtight jar for up to three months. Then put it in the fridge to thaw. I suggest keeping these brownies in the fridge because they are quite moist and can go bad soon.

To make a smaller batch, cut the recipe in half and bake it in an 8×8-inch (20×20-cm) pan. It will take 30 to 35 minutes to bake. You will need:

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

Bananas: You will need 2–3 big bananas or 3–4 tiny bananas. Check to see whether the bananas are brown and have spots on them.

Nutrition

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

Calories: 311kcal, Carbs: 44g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 85mg, Potassium: 120mg, Fiber: 2g, Sugar: 33g, Vitamin A: 387IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg