Banana Chocolate Brownies Recipe: 10-Minute Prep Secret Revealed
Fudgy, moist brownies made with overripe bananas and rich chocolate, ready in just 35 minutes! Perfect for quick desserts or sweet cravings.
Equipment
- 9x9-inch baking pan
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Fork or potato masher (for bananas)
- Parchment paper (optional, for easy removal)
Ingredients
- 3 overripe bananas mashed
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs or 1/2 cup applesauce for vegan
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients: Add melted butter, sugar, eggs, and vanilla. Whisk until smooth and glossy.
- Add Dry Ingredients: Sift in cocoa powder, flour, and salt. Gently fold until just combined.
- Add Chocolate Chips: Fold in 3/4 cup chocolate chips, reserving 1/4 cup for topping.
- Bake: Pour batter into the prepared pan. Sprinkle remaining chocolate chips on top. Bake for 20–25 minutes, or until edges are set and the center slightly jiggles.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice: Cut into 9–12 squares and serve.
Video
Notes
Banana Ripeness: The browner the bananas, the sweeter and more flavorful the brownies.
Storage: Store in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating: Microwave for 10 seconds or warm in a 300°F oven for 5 minutes for a fresh-baked feel.
Customizations: Add nuts, swirl in peanut butter, or top with sea salt for extra flair.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
