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Ingredients

For the brownies

  • 1 cup 2 sticks Unsalted butter, room temperature
  • ¾ cup Light brown sugar packed
  • 1 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 3 large Eggs
  • 3/4 cup about 1 large Overripe banana, mashed
  • 1 teaspoon Vanilla bean paste
  • 3/4 cup Dutch processed cocoa powder
  • 2/3 cup All-purpose flour spooned then leveled

For the banana chocolate ganache

  • 1 cup Heavy cream
  • 1 teaspoon Vanilla bean paste
  • 1/2 cup about 1 medium Mashed ripe banana
  • 3 tablespoons Confectioners’ sugar
  • 1 ¼ cup Semisweet chocolate chips

Instructions

Make the brownies:

  • Position a rack in the center of the oven and heat the oven to 350°F. Line an 8-inch-square metal baking pan two pieces of crisscrossing parchment paper, leaving a slight overhang on two sides for easy removal of the brownies. Set aside.
  • In a large saucepan over medium heat, melt the butter completely. Remove the pan from the heat and whisk in the brown and granulated sugars and salt until combined and thickened. Add the eggs one at a time, mixing well after each addition. Add the mashed banana and vanilla extract and whisk until combined. Add the cocoa powder and whisk until combined and no lumps remain. Fold in the flour until combined. Be careful not to over mix.
  • Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Place in the oven and bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 30 minutes, but no longer than 35. Allow the brownies to cool in the pan while you make the topping.

Make banana chocolate ganache:

  • While the brownies cool, place the chopped chocolate in a medium heatproof bowl and set aside. Bring the heavy cream and vanilla bean paste to simmer in a small saucepan over medium-high heat. Remove pan from the heat. Vigorously whisk the mashed banana and confectioners’ sugar into the cream. Try to get it as smooth as you can. Strain the heavy cream over the chopped chocolate. Discard any solids. Let the mixture stand for about a minute or so and stir until smooth.
  • Place a wire rack over a cookie sheet lined with parchment paper. Using the overhang, remove the brownies from the pan and place over the wire rack. Pour the topping evenly over the cooled brownies and allow the topping to set slightly. Cut the brownies into 16 squares, making sure to wet and dry the knife with a clean dish towel to prevent sticking.
  • Adapted from: Fine Cooking