Extra thick and fudgy, with a hint of banana, these one pan chocolatey brownies are finished off with a swirl of peanut butter.
There are two distinct brownie camps: Camp Fudgy and Camp Cakey. I am absolutely, positively, flag firmly planted in Camp Cakey. Where do you stand in the Great Brownie Debate? Well, it would appear that I’m in the minority, as most brownie eaters are wrong and prefer theirs to have a fudgy, almost undercooked texture, whereas I’m right and like mine to have more of a cake-like crumb. These brownies kind of split the difference. The bananas in the batter keep things extra super moist, but the texture still manages to have some fluff to it! I mean, I’m always right, but sometimes I like to please other people too 😉
- 1 1/4 sticks unsalted butter, melted and cooled slightly
- 1 1/4 cups granulated sugar
- 3/4 cup dark cocoa powder ( i use a blend of dutched and natural cocoa)
- 1 tsp espresso powder or instant coffee crystals
- 1/4 tsp fine grain salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 bananas, mashed
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup peanut butter, warmed until liquid
- 1 banana, split down the center
- Preheat oven to 350°. Line an 8X8 inch square baking pan with parchment paper and spray with non-stick spray. Set aside.
- Melt the butter in a medium saucepan and allow to cool for a few minutes. Stir in the sugar, cocoa powder, espresso powder, and salt until combined. It will be very thick!
- Stir in the eggs, one at a time until fully incorporated. Next mix in the vanilla and the two mashed bananas (i just peeled mine and mashed them up with a fork). You might see little chunks of banana peeking out here and there. That’s nice ☺️
- Sprinkle the flour, baking powder, and baking soda fairly evenly over the top of the batter and fold it in gently. The point is to get it all mixed in without over-mixing, which can leave you with tough brownies. Pour the batter into your prepared pan and spread it out evenly. Spoon warmed peanut butter in five or six plops over the top of the batter. Using a knife, toothpick, or skewer, swirl the peanut butter all throughout the brownie batter. Place the two slices of banana on top of the whole thing, with the seedy inside facing up. It’s decorative, tasty, and SCREAMS banana.
- Bake for 45-55 minutes at 350° or until the center is no longer jiggly and a toothpick (or knife) inserted in the middle comes out clean or with just a few crumbs. Allow to cool for at least 30-45 minutes before slicing. You can practice your swivel hips while you wait. Enjoy your brownies. Get all shook up! 🕺🏻