These brownies are quite dense and moist due to the addition of 1 cup of butter, 4 bananas and 4 whole eggs. Let's not forget an entire POUND of dark chocolate.
I did adjust the recipe a tad by adding chopped white chocolate to the batter along with 1 teaspoon of pure vanilla extract.
Due to their weighty batter, these babies take a full 1 hour and 15 minutes to bake. And surprisingly, you can get all of this batter nestled nicely into an 8" X 8" baking pan. I usually bake my brownies in a 9" x 13" pan so this was a bit on the scary side for me. I wasn't sure if they were going to rise up properly let alone cook all the way through. Trust in Chef Smith for he is the master! Sure enough, these were PERFECT.
LET'S GET STARTED
*source recipe: Banana Brownies
WHAT YOU NEED
1 pound of dark chocolate, chopped
1 cup of unsalted butter
4 ripe bananas (med size preferred)
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1 tablespoon baking powder
4 ounces chopped white baking chocolate
PREHEAT oven 325F
BUTTER AND FLOUR 8" X 8" square baking pan
In MED saucepan, melt butter and dark chocolate. Set aside
IN LARGE BOWL, mash together eggs, bananas and vanilla extract
WITH WOODEN SPOON, stir in flour, cocoa powder, baking powder
FOLD in melted chocolate/butter
FOLD in chopped white chocolate
POUR into prepared pan
BAKE 1 hr 15 minutes or until toothpick comes out clean & brownies are firm to the touch.
ONE WORD: WOW!