Chocolate Banana Peanut Butter Swirl Brownies
Fudge brownies flavored with banana and swirled with peanut butter.
Servings 16
Cost 5
Ingredients
- 6 tablespoons salted butter or Earth Balance
- 5 oz semisweet or dark chocolate chopped
- 1 oz bittersweet chocolate chopped (71%)
- 1 tablespoon unsweetened cocoa powder
- ½ large banana (56 grams)
- 1 cup packed light brown sugar (200 grams)
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup plus 2 tablespoons all-purpose flour (84 grams)
- ¼ teaspoon salt if using unsalted butter, add an extra pinch
- ½ cup semisweet or dark chocolate chips
- ¼ cup peanut butter, softened plus extra for garnish
- 1 teaspoon melted coconut oil
Instructions
- Preheat oven to 350 degrees F. Line a 9 inch square metal pan with nonstick foil.
- Melt butter in a saucepan over medium heat, then reduce heat to low and add the chocolate. Cook and stir over low until smooth. Remove from heat and stir in cocoa powder. Set aside and let cool slightly.
- In a large mixing bowl, mash the banana until smooth. Whisk in the brown sugar, eggs and vanilla.
- Add melted chocolate mixture to banana mixture and stir until combined, then stir in the salt and the flour.
- Check to make sure mixture is not too warm, then add the chocolate chips.
- Pour batter in the pan and spread evenly
- Mix together peanut butter and oil and drop spoonfuls of peanut butter over the batter. Drag a knife through to make a marble pattern.
- Bake for 30 minutes or until brownies appear set. While brownies are hot, drop small spoonfuls of peanut butter over the peanut butter marbled areas so they'll appear smooth again.
- Let cool to room temperature, then chill for about 2 hours. Lift from pan and cut into squares.
Notes
I usually just weigh out 84 grams (3 oz) of flour which approximately ¾ sifted. However, you really don't have to sift the flour for these. You can if you want, though!
The 2 oz of banana is just enough to add a hint of flavor and extra moisture. I don't think I'd add any extra.
Peanut butter tends to dry a little as it bakes and form tiny holes, so to make the dry peanut butter appear smooth and creamy again, I dot peanut butter over the baked peanut butter as the brownies cool.
If you are using a glass pan, reduce the heat to 325 and bake until done. If your pan is 8 inches rather than 9, the brownies might take up to 45 minutes.