Double Chocolate Banana Brownies
Fudgy and moist brownie with intense chocolate flavour and tons of banana goodness. This level-up version of the classic brownie is a decadent and rich treat.
Ingredients
- 150 g Butter (unsalted, room temperature) ½ cup+2 tbsp
- 100 g Dark chocolate (chopped) ¾ cup
- 75 g All purpose-flour ½ cup
- 1 Egg room temperature, medium size
- 2 Banana ripe, medium size
- 150 g Sugar(granulated) 2/3 cup
- ¼ tsp Salt
- 25 g Cocoa powder ¼ cup
- 75 g Milk Chocolate (chopped) ¼ cup
- 15 g Walnut (chopped) (optional) 2tbsp
- 15 g Almond (chopped) (optional) 2tbsp
Instructions
- Preheat the oven to 180℃/350℉. Line an 8x8-inch cake pan with parchment/butter paper and set aside.
- To a medium-sized bowl add butter, chopped dark chocolate, and cocoa powder. Place the bowl on top of a medium-sized saucepan filled with hot water. Stir occasionally until completely melted and combined. Set aside. (You can also employ a microwave for this process).
- In another bowl sift in the flour and salt. Add chopped milk chocolate, almonds, and walnuts. Mix well till everything is well coated in flour. Set aside.
- In a large bowl add bananas and smash them with a fork. No need to be thorough.
- Add sugar and egg. Beat on medium speed for 3-4 minutes or till everything is well combined and almost pale.
- Into this add melted chocolate mixture. Combine with a spatula or mixer till incorporated.
- Add flour mixture and mix with a spatula till well combined.
- Pour the brownie mix into the prepared pan and sprinkle some chocolate chips or chunks on top(optional).
- Bake in a preheated oven at 180℃/350℉ for 25-30 minutes or until a skewer comes with a few moist crumbs.
- Remove from the oven and let it cool completely in the pan itself before cutting.
Notes
Notes:-
- Too much flour can make the brownie cakey and dry. So employ a scale to measure flour. If using a measuring cup use a spoon to fill the measuring cup rather than directly scooping.
- Make sure eggs are at room temperature before using.
- In this recipe Dutch-processed cocoa powder is used. You can also use unsweetened natural cocoa powder.
- After the addition of flour to the wet batter employ a spatula to mix so over-mixing doesn’t happen.
- If you are not sure whether the brownies are properly baked or not take them out of the oven. The brownie will continue to cook from the heat of the pan.
- I’ve used a light-coloured metal pan. If you are using a glass dish or darker coloured pan the temperature required to cook the brownie may have to be altered.
- Only cut the brownie after it has completely cooled down.