Move over boxed brownies! Fudgy brownies with a shiny, crackly crust and surprise ingredient - mashed banana - which adds just a hint of delicious flavor. These brownies won third place at the Minnesota 2009 state fair and they are easy to make!


Recipe Summary

15 mins
40 mins
2 hrs
2 hrs 55 mins
16 brownies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.

  • Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.

  • Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.

  • Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.

Cook's Notes:

You can substitute 3/4 cup semisweet chips and 1/4 cup bittersweet chips for the chocolate, if desired.

You can substitute pecans for walnuts and bittersweet chocolate chips for semisweet, if desired.

If you use all bittersweet chocolate, or more bitter than semi, you won't get the shiny crackly crust. The secret to a shiny crust is to have a higher sugar to fat ratio. Bitter and unsweetened chocolate have more fat.

Cut with a plastic knife when cool. Brownies don't stick to plastic for some reason. Edges might be harder, so start with a regular knife.

Nutrition Facts

228 calories; protein 3g; carbohydrates 29g; fat 12.4g; cholesterol 32mg; sodium 89.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
If you like a very dense and fudge like brownie this is it. Personally I am more of a cake brownie person. However I know most love this type. I was surprised but there is a hint of banana taste. Don t make this if craving brownies quickly either.I had to let it set up for 2 hours as suggested before cutting. I even put it in the fridge overnight. I doubled the recipe and baked it in a 13x9 pan. It took 1 hour to bake at this size. Read More