Herbed banana brownies
Ingredients
- 2 medium bananas mashed
- 1/2 cup salted butter
- herb of choice
- 4 oz baking chocolate
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup Dutch-process cocoa powder spooned and leveled
- 1 1/4 cup all-purpose flour spooned and leveled
- 1/2 tsp fine sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 325F convection and grease and line an 8×11” pan with baking spray and parchment paper (leaving an overhang to easily remove them).
- Mash the bananas until they look like banana puree in a separate bowl.
- Place the butter, herbs, and baking chocolate in a medium sauce pan. Heat over low heat for a few minutes, remove and stir until the ingredients melted and combined.
- In a large bowl, place the granulated sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth.
- Add in the mashed bananas and whisk together until they're completely combined.
- Add in the melted chocolate and butter mix, and whisk until the mixture is fully combined.
- Add in the flour and salt and whisk just until there’s only a few streaks of flour left.
- Fold in the rest of the chocolate chips and spread into the prepared pan.
- Bake for 40-45 minutes. The top should be thin and crackly and puffed in the enter.
- Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
- Allow to cool in the pan for 30-60 minutes. Refrigerate for a little if you want clean slices.
Notes
For white chocolate brownies, omit the cocoa powder and switch to white baking chocolate and white chocolate pieces. Dark chocolate would go well with stronger tasting herbs.