Chopped banana chips make these dark, fudgy brownies extra special. For added crunch, substitute the flaked coconut for crushed toasted coconut chips.
- Portion size 25 servings
- Credits : Canadian Living: Holiday Baking 2014
- 3/4 cups coarsely chopped banana chips
- 1/3 cup toasted flaked coconut
- 200 g semisweet or bittersweet chocolate chopped
- 1/2 cup butter cubed
- 30 g unsweetened chocolate chopped
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup all-purpose flour
- pinch salt
In small bowl, mix 1/4 cup o the banana chips with 2 tbsp of the flaked coconut. Set aside.
In saucepan, combine 115 g of the semisweet chocolate, the butter and unsweetened chocolate; cook over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt; fold in remaining banana chips and remaining flaked coconut.
Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 30 minutes. Let cool completely in pan.
In heatproof bowl set over saucepan of hot (not boiling) water, melt remaining semisweet chocolate; spread evenly over brownies. Sprinkle with reserved banana n' chip mixture. Refrigerate until chocolate is firm, about 15 minutes. Lift out onto cutting board; cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days or freeze for up to 3 weeks.)
Nutritional facts per brownie: about
- Fibre 1 g
- Sodium 35 mg
- Sugars 14 g
- Protein 1 g
- Calories 141.0
- Total fat 8 g
- Potassium 64 mg
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0