A fudgy chocolate brownie with a good hint of banana and some chocolate chips thrown in for good measure!
- 250g butter
- 1 1/2c brown sugar
- 1 1/4c plain flour
- 1c dutch cocoa
- 3 eggs, beaten with a fork
- 2 tsp vanilla extract
- 2 overripe bananas, peeled and mashed
- 1/3c 70% dark chocolate chips
- Preheat oven to 160 degrees celcius.
- Grease and line with baking paper a 30cm x 15cm biscotti pan.
- In a saucepan melt butter on low heat. When melted, add bown sugar and stir to combine. Set aside and leave to cool for a couple of minutes.
- In a mixing bowl, add the flour and dutch cocoa. Give a gintle whisk to get out any lumps and bumps.
- Add butter mixture to flour bowl. Gently stir in. Add eggs and again, stir to combine.
- Add vanilla and mashed banana. Give the mixture a good stir, being carful not to overbeat.
- Pour mixture into the prepared tin. Smooth over the top with the back of a spoon to even out the top.
- Bake for 30 minutes.
- Remove from oven. Leave to cool for 10 minutes then remove from pan – the longer the brownie is left in the pan, it continues cooking. Because we want a fudgy center, I like to remove the brownie from the pan as soon as possible!
I used two average-sized bananas and crushed them with a fork into a rough paste-like consistency. It measured roughly 3/4 cup of mashed banana.
Keywords: Brownies, After-school treat, Banana, Chocolate