Bananas along with bittersweet and unsweetened chocolate take these dense chocolate brownies to the next dimension of deliciousness.
- Portion size 16 servings
- Credits : Canadian Living Magazine: February 2004
Line bottom and sides of 8-inch (2 L) square metal cake pan with parchment paper; set aside.
In saucepan, melt together butter and bittersweet and unsweetened chocolates over medium heat; let cool for 10 minutes. Whisk in sugar.
In bowl, whisk eggs, banana and vanilla; whisk into chocolate mixture in 2 additions. In bowl, whisk together flour, baking powder and salt ; stir into saucepan just until combined. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 35 minutes. Transfer to rack. Sprinkle with chocolate chips and let stand for 5 minutes; spread to cover top. With tip of knife, score into 16 squares; top each with banana chip. Let cool. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per square:</b> about
- Sodium 64 mg
- Protein 3 g
- Calories 225.0
- Total fat 12 g
- Cholesterol 35 mg
- Saturated fat 7 g
- Total carbohydrate 29 g
- Iron 8.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 2.0