Brownies are good, but brownies with bananas are better. Monkey around with this delicious chocolate brownie recipe and taste the difference.
Chocolate and bananas go together like peanut butter & jelly and milk & cookies! These “brownies” smell absolutely amazing while they are baking. Like banana bread….but wayyyyy better. I can’t wait to bake these again. They are really simple to throw together and a great way to use up those old bananas that are browning on your counter. Hahaha yup, we all have a few of those bananas. They are sitting there pleading with you to bake them up rather than toss them! Well, maybe not but take my word for it…these are worth making! Don’t skimp on the chocolate here. I used Ghirardelli because they melt wonderfully and that is exactly what you want when you are making Chunky Monkey Brownies. Oh and feel free to add nuts, too. The monkeys in my house don’t like nuts…..aren’t they nuts?!
2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle’s chocolate chips for the top
How to make it:
Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9×13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.