Posted by: Rachel | January 24, 2011

Banana Brownies

How does one start a chocolate blog?  Should there be an explanation of what makes chocolate so great?  Why there are so many chocolate addicts?  Why people continually try to comfort themselves with the idea that dark chocolate is healthy when really all that needs to be said is that chocolate tastes good?

Then there is the torture of what recipe should begin this home made chocolate blog.  What recipe is chocolate-y enough to carry the banner and say, “Keep me in your blog roll; I am worth reading!”

Then, like a hailstorm at noon, the answer hits me: brownies.  Thick, gooey, fudgy, moist, melt-all-over-your-hands brownies.

fudgy, dense final product

After this horrible, washed out picture, I gave up and ate the brownie.

But… Do I dare?  Not only do I want to bake brownies, but I want to add another ingredient: banana.   Some of my favorite brownies are these banana brownies, complete only with a slather of peanut butter on top.

This scratch recipe fulfilled my requirements because: the banana-to-egg ratio was exact (I wasn’t sure how a 2-2 would taste) and the recipe didn’t require any unsweetened chocolate, which I don’t have.

The original recipe was found on bakeorbreak.com.  I added a few modifications, noted with an *.

Double Chocolate Brownies

http://www.bakeorbreak.com/recipes/2008/04/10/double-chocolate-brownies/

  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces semisweet chocolate, coarsely chopped  *(semisweet chocolate chips)
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • *1 teaspoon cinnamon
  • 1/4 teaspoon coarse salt
  • 1 cup sugar
  • 2 large eggs  *(One egg, one over-ripe banana)
  • 2 teaspoons pure vanilla extract

ingredients

Preheat oven to 350°. Butter an 8″square baking pan. Line pan with parchment paper, leaving 2 inches hanging over the sides. Butter parchment paper.  *(Grease interior of pan, eliminating need for parchment).

In a small pan, stir together butter, chocolate, and cocoa powder over low heat.  Chocolate burns very easily so watch this carefully.  If you’re worried, set the same ingredients over a pan of simmering water, making sure the water is not touching the bottom of the bowl with the chocolate inside.  When melted, set aside to cool slightly.

Whisk together flour, baking powder, *cinnamon and salt. Set aside.

Combine sugar, eggs, and vanilla using an electric mixer. Mix on medium speed until pale, about 4 minutes. Add chocolate mixture and mix until combined. Reduce speed to low and add flour mixture, mixing until combined.

mix egg, vanilla, banana and sugar

Pour batter into prepared pan. Spread evenly with spatula. Bake about 35 minutes *(30 min. or less), or until a cake tester comes out with a few crumbs but is not wet.  My tester came out clean after 30 minutes, so be sure to check them before this point!  Let cool in pan about 15 minutes.

Lift brownies out of pan, or cool in pan if you didn’t use parchment paper. Cool completely on a wire rack before cutting into squares.

Complete with peanut butter frostingMakes 9 large or 16 small brownies

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