Fudgy Banana Brownies
These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
Ingredients
- ⅔ cup Butter unsalted
- 8 oz Dark chocolate 60% or more
- 2 Eggs
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 teaspoon Espresso powder
- ½ teaspoon Kosher salt
- ½ cup Banana ripe bananas, mashed
- ½ cup Cocoa powder Dutch-processed
- ½ cup Flour AP, plain
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a Bain Marie.
- Into a large mixing bowl, add the eggs, and sugar, and use a whisk to whisk the egg and sugar for 3 minutes until the mixture becomes pale and thick.
- Transfer the melted chocolate and butter mixture to the egg mixture and sift the cocoa powder. Add the vanilla extract, banana puree, salt, and espresso powder.
- Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
- Pour the batter into a parchment paper lined 8 by 8 brownie pan and smooth it out with an offset spatula. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
- Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart. I recommend topping every slice of brownie with a slice of banana.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Monitor baking time. Keep an eye on your brownies as they bake. overbaking can lead to dry brownies instead of that desired fudgy consistency. A toothpick inserted should come out with a few moist crumbs.
- Spread the batter evenly. Use a spatula to spread the batter evenly in the pan. This ensures uniform cooking and prevents some parts from being overcooked while others remain undercooked.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Cool completely before slicing. Allow your brownies to cool completely before slicing into the brownies to ensure you have clean slices.
- Line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Nutrition
Calories: 235kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 41mgSodium: 145mgPotassium: 176mgFiber: 3gSugar: 17gVitamin A: 275IUVitamin C: 0.4mgCalcium: 20mgIron: 2mg
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