Banana Chocolate Chip Brownies
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 225 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 35 mg |
| sodium | 64 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 5 |
| vit C | 2 |
| folate | 7 |
Bananas along with bittersweet and unsweetened chocolate take these dense chocolate brownies to the next dimension of deliciousness.
Ingredients
- 1/3 cup butter
- 4 oz bittersweet chocolate or semisweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup mashed bananas
- 2 tsp vanilla
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1 Pinch salt
- 1 cup chocolate chips
- 16 banana chips
Preparation
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.)
Source : Canadian Living Magazine: February 2004
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