Chewy Triple Chocolate Peanut Butter Banana Brownies
Recipe Type: Baking, Chocolate, Dessert, Brownies
Serves: 20 brownies
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.
  • 380g (13.4 ounces) Semi-Sweet chocolate, chopped
  • 1 cup butter
  • 2 teaspoons vanilla
  • 1 cup + 2 tablespoons All-Purpose flour (150g)
  • ¼ cup cocoa powder (I used Dutch processed) (30g)
  • 1 teaspoon kosher salt
  • 2⅓ cup granulated sugar (480g)
  • 6 eggs
  • 1 ¼ cup ripe bananas, smashed (320g or 3 medium bananas)
  • ½ cup chocolate chips, mounded (100g)
  • ½ cup peanut butter, slightly warmed
  • Flaked sea salt for sprinkling
  1. Preheat oven to 350°. Grease and line a 12 inch by 16 inch sheet pan with cooking spray or butter.
  2. In a medium bowl combine flour, cocoa powder and salt; whisk to combine and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Sift the flour mixture into the bowl and fold into the egg mixture until it is still a little streaky.
  7. Add the chocolate chips and fold to incorporate. Spread evenly in the prepared pan with an offset spatula.
  8. Drop the peanut butter onto the batter and swirl with a skewer, toothpick, knife or your offset spatula.
  9. 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.
You can bake these in a metal 9x11 pan but they will take longer to bake.
Recipe by Honest Cooking by Mercato Fabbrica at