These banana brownies are chewy, fudgy and incredibly moist. They have a delicious chocolate flavor with a hint of banana and chocolate chips. Made with simple, everyday ingredients - they're the perfect way to use up your brown bananas AND get your chocolate fix.
Preheat the oven to 350F degrees (180C or 170C fan forced). Line a 9x13 inch (23x33 cm) pan with parchment paper or aluminum foil leaving an overhang around the sides. Alternatively, lightly grease the pan.
Add the butter and sugar to a large bowl. Microwave for 45 seconds on medium power, then remove from the microwave and stir. Repeat the process until the butter is melted. Alternatively, melt in a double boiler.
Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract.
Stir in the mashed bananas.
If the cocoa is lumpy, sift it first. Then gently whisk the flour, cocoa powder, and salt into the batter. Note: there will be lumps in the batter from the banana.
Stir in the chocolate chips.
Pour/spoon the batter into the prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days.
Notes
For a Smaller Batch: Divide the recipe in half and bake in an 8x8 inch (20x20 cm) pan. The bake time will be 30-35 minutes. You'll need:
½ cup butter
1 cup sugar
1 large egg
½ teaspoon vanilla extract
½ cup mashed banana
½ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons cocoa powder (6 tablespoons in total)
¼ teaspoon salt
¾ cup chocolate chips
Bananas: You'll need about 2-3 large bananas or 3-4 smaller bananas. Make sure the bananas are brown and spotty.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 18 equal pieces.
Storage: Store cooled brownies in the fridge for up to 4 days. Because these brownies are incredibly moist, I recommend storing in the fridge or they can go bad quite quickly.