September 14, 2016

Banana Bread Brownies

If you don't make any other recipe that I've shared on my blog, make these banana bread brownies. I'm not sure if brownies are what they are; I'd liken them to a chocolatey, bar version of banana bread: all the flavor of traditional banana bread in a denser, richer form. I baked up a batch on Sunday, and they are absurdly good. Like, I-scarfed-three-once-they-cooled-off good. I halved this recipe and subbed coconut sugar for granulated and white whole wheat flour for regular flour. I would also recommend using about 4 tbsp. Nutella in place of the melted chocolate, but I didn't have any on hand to test that. A sprinkle of sea salt post-baking would probably be really good, too. 




Banana Bread Brownies
Makes 12 brownies

3 tbsp. unsalted butter
3/8 c. semisweet chocolate chips 
1 tsp. vanilla extract
2 bananas, mashed
1/4 c. coconut sugar
1 1/2 eggs, beaten
7/8 c. white whole wheat flour
1/4 tsp. salt 

1. Preheat oven to 350.
2. Melt butter and chocolate in mug in the microwave for 30 seconds; continue microwaving in 30-second intervals until chocolate is melted and mixture is smooth. 
3. Mash bananas in small bowl with the back of a fork; then, mash in coconut sugar, vanilla, and eggs.
4. Mix in flour and salt until just combined. 
5. Pour 2/3 of the melted chocolate into brownie batter and stir.
6. Pour batter into greased 9 1/4" by 6 1/2" pan, and drizzle melted chocolate over top. Swirl chocolate into batter with knife.
7. Bake brownies for 25-30 minutes (my measurements baked for an even 30 min in a 9 1/4" x 6 1/2" pan), until center tests clean. (They'll likely still look raw in the middle, but that's just the melted chocolate bubbling up— take them out because you don't want to overbake!)
8. Let brownies cool in pan for about five minutes. Cut into squares and enjoy!

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