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Banana Fudge Brownies

Gloria’s State Fair Chocolate-Banana Brownies
Course Dessert
Cuisine American
Keyword banana, brownies
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 36
Author Anna
Cost 5

Ingredients

  • 5 oz semisweet chocolate, chopped (140 grams)
  • 1 oz bittersweet chocolate, chopped (28 grams)
  • 6 tablespoons salted butter
  • 1 cup packed light brown sugar (200 grams)
  • 2 large eggs
  • ½ t vanilla optional – Gloria leaves it out, anna added ½ tsp
  • ½ small banana, well mashed (60 grams)
  • ¾ cup sifted flour
  • 1 tablespoons unsweetened natural cocoa powder
  • ¼ teaspoon salt if using unsalted butter, add an extra pinch
  • ½ cup semisweet chocolate chips
  • ½ cup lightly toasted chopped pecans
  • handful of broken Oreos or some Mini Oreos optional

Instructions

  • Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan. Gloria noted that for the fair, she used non-stick foil to line the pan.
  • Mix flour, cocoa, and salt together and set aside.
  • Combine sugar, eggs, and banana in a separate bowl-stir until combined. I did this with a fork.
  • Melt butter in a saucepan over medium low heat, then reduce heat to low and add 5 oz and 1 oz of chocolates. Cook and stir over low until smooth. Cool 5 minutes.
  • Add chocolate to sugar egg/banana mixture-stir until combined.
  • Stir in dry ingredients until just combined.
  • Fold in that last ½ cup chips and nuts (and Oreos, if using). Bake 35-40 min, check at 35 (Anna’s note: I baked a full 45 min)
  • Cool completely before cutting. Anna’s note: I like to chill before cutting
  • Yield: Obviously, this makes 1 8 inch pan. How many brownies you get is up to you. I cut mine into 9 giant squares, but if you chill the brownies before slicing, you should be able to cut the brownies as small as you’d like. You might even want to try cutting 36 squares and serving them in mini cupcake holders.