Description
Chewy triple chocolate peanut butter banana brownies may sound like a mouthful, but they are pure deliciousness. A bite has a dose of chocolate, hint of banana and peanut butter.
Ingredients
Units
Scale
- 380g (13.4 ounces) Semi-Sweet chocolate, chopped
- 1 cup butter
- 2 teaspoons vanilla
- 1 cup + 2 tablespoons All-Purpose flour (150g)
- 1/4 cup cocoa powder (I used Dutch processed) (30g)
- 1 teaspoon kosher salt
- 2 1/3 cup granulated sugar (480g)
- 6 eggs
- 1 1/4 cup ripe bananas, smashed (320g or 3 medium bananas)
- 1/2 cup chocolate chips, mounded (100g)
- 1/2 cup peanut butter, slightly warmed
- Flaked sea salt for sprinkling
Instructions
- Preheat oven to 350°. Grease and line a 12 inch by 16 inch sheet pan with cooking spray or butter.
- In a medium bowl combine flour, cocoa powder and salt; whisk to combine and set aside.
- Combine chopped chocolate, butter and vanilla in a heat-proof bowl over a pot of simmering water; heat until just melt (you don’t want it hot) and set aside. Do not begin the eggs until the chocolate is almost melted.
- Add eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat until pale and fluffy on medium-high speed. This is your leavening, so don’t under beat them.
- Turn off the mixer, removed the bowl and pour the chocolate in all at once; fold in the chocolate with a large spatula. Fold in the bananas.
- Sift the flour mixture into the bowl and fold into the egg mixture until it is still a little streaky.
- Add the chocolate chips and fold to incorporate. Spread evenly in the prepared pan with an offset spatula.
- Drop the peanut butter onto the batter and swirl with a skewer, toothpick, knife or your offset spatula.
- Bake 30-40 minutes or until a toothpick comes out clean. Sprinkle with flaked sea salt and allow to cool before removing from the pan.
Notes
You can bake these in a metal 9×11 pan but they will take longer to bake.
- Category: Baking, Chocolate, Dessert, Brownies