A fudgy chocolate brownie with a good hint of banana and some chocolate chips thrown in for good measure!

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Preheat the oven to 160°C/320°F. Grease and line a 30 x 15cm biscotti pan with baking paper.
Place the butter in a small saucepan over low heat. Once melted, add the brown sugar and stir to combine. Set aside to cool for a couple of minutes.
Add the flour and cocoa to a large mixing bowl and whisk briefly to remove any lumps.
Add the butter mixture to the dry ingredients and stir gently to combine. Add the eggs, followed by the vanilla and mashed banana, stirring until just combined.
Fold through the dark chocolate chips, being careful not to overmix.
Pour the brownie batter into the prepared pan and smooth the top. Bake for 25–30 minutes.
Leave the brownies in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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.

Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.

This brownie recipe was made in a 30 x 15cm biscotti pan.