Banana Brownies
Bananas along with bittersweet and unsweetened chocolate take these dense chocolate brownies to the next dimension of deliciousness.
Servings: 16 squares
Ingredients:
| 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% |
-
1/3 cup (75 mL) butter
4 oz (125 g) bittersweet or semisweet chocolate, chopped
2 oz (60 g) unsweetened chocolate, chopped
3/4 cup (175 mL) granulated sugar
2 eggs
1/2 cup (125 mL) mashed banana
2 tsp (10 mL) vanilla
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
Pinch salt
1 cup (250 mL) 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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: February 2004
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