Banana Brownies
Banana Brownies
Makes twenty-four 2 1/2 x 2 1/8 inch brownies
Ripe bananas and loads of chocolate make these brownies moist and dense, but you can make them even fudgier by forcing them to fall during baking. After 20 minutes' baking time, rap the pan against the oven rack three or four times; then allow to bake for the remaining 15 minutes undisturbed. Ice them with Chocolate Fudge Frosting or Buttercream . Or for an adult version of a lunch-box favorite, frost them with Peanut Butter Icing.
3/4 cup all-purpose flour, plus additional for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter. plus additional for the pan, at room temperature
6 ounces bittersweet or semisweet chocolate. chopped. or semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 ripe bananas. peeled and mashed (about 1 cup)
1 tablespoon banana liqueur (optional)
1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 x 13-inch baking pan; set it aside.
2. In a medium bowl, whisk the flour, baking soda, and salt until well combined. Set aside.
3. Place 3 tablespoons butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place 3 tablespoons butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and choco-late are completely melted. Allow to cool for 10 minutes.
4. Meanwhile, cream the remaining 5 table-spoons butter, granulated sugar, and brown sugar in a large bowl with an electric mixer at medium speed. Continue beating until the sugar has dissolved and the mixture is smooth, about 4 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second. After beating in the second egg for 1 minute, add the vanilla, bananas, banana liqueur, if desired, and the chocolate mixture. Continue beating until the batter is smooth, about 2 minutes.
5. With a wooden spoon or rubber spatula, stir in the flour mixture just until combined. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
6. Bake for 35 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
7. Cut the brownies into 24 pieces while they are still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 4 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
To vary this recipe
Whisk 2 teaspoons ground cinnamon • or 11/2 tea-spoons pure chile powder into the flour mixture and/or
Substitute one of the following flavorings for the vanilla:
1 teaspoon coconut extract or flavoring • 1 tea-spoon maple extract • 1 teaspoon rum extract
and/or
tir in 11/4 cups of any of the following mix-ins, or 11/4 cups any combination of the following mix-ins, with the flour mixture:
chopped caramels • chopped dried apricots • chopped dried figs • chopped dried prunes • chopped honey-roasted pecans • chopped roasted unsalted peanuts • chopped walnuts • cocoa nibs • peanut M & M's • Raisinets • semi-sweet chocolate chips • shredded sweetened coconut • toasted pepitas • white chocolate chips.
Makes twenty-four 2 1/2 x 2 1/8 inch brownies
Ripe bananas and loads of chocolate make these brownies moist and dense, but you can make them even fudgier by forcing them to fall during baking. After 20 minutes' baking time, rap the pan against the oven rack three or four times; then allow to bake for the remaining 15 minutes undisturbed. Ice them with Chocolate Fudge Frosting or Buttercream . Or for an adult version of a lunch-box favorite, frost them with Peanut Butter Icing.
3/4 cup all-purpose flour, plus additional for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter. plus additional for the pan, at room temperature
6 ounces bittersweet or semisweet chocolate. chopped. or semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 ripe bananas. peeled and mashed (about 1 cup)
1 tablespoon banana liqueur (optional)
1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 x 13-inch baking pan; set it aside.
2. In a medium bowl, whisk the flour, baking soda, and salt until well combined. Set aside.
3. Place 3 tablespoons butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place 3 tablespoons butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and choco-late are completely melted. Allow to cool for 10 minutes.
4. Meanwhile, cream the remaining 5 table-spoons butter, granulated sugar, and brown sugar in a large bowl with an electric mixer at medium speed. Continue beating until the sugar has dissolved and the mixture is smooth, about 4 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second. After beating in the second egg for 1 minute, add the vanilla, bananas, banana liqueur, if desired, and the chocolate mixture. Continue beating until the batter is smooth, about 2 minutes.
5. With a wooden spoon or rubber spatula, stir in the flour mixture just until combined. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
6. Bake for 35 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
7. Cut the brownies into 24 pieces while they are still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 4 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
To vary this recipe
Whisk 2 teaspoons ground cinnamon • or 11/2 tea-spoons pure chile powder into the flour mixture and/or
Substitute one of the following flavorings for the vanilla:
1 teaspoon coconut extract or flavoring • 1 tea-spoon maple extract • 1 teaspoon rum extract
and/or
tir in 11/4 cups of any of the following mix-ins, or 11/4 cups any combination of the following mix-ins, with the flour mixture:
chopped caramels • chopped dried apricots • chopped dried figs • chopped dried prunes • chopped honey-roasted pecans • chopped roasted unsalted peanuts • chopped walnuts • cocoa nibs • peanut M & M's • Raisinets • semi-sweet chocolate chips • shredded sweetened coconut • toasted pepitas • white chocolate chips.
Banana Brownies
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
