Classic homemade brownies flavored with fresh banana. With a fudgy texture and crackly top, say "hello!" to your new favorite brownies!
PREP TIME
20 minutes
COOK TIME
50 minutes
ADDITIONAL TIME
1 hour 30 minutes
TOTAL TIME
2 hours 40 minutes
Ingredients
1 cup (180g) semi-sweet chocolate chips
1/3 cup (60g) olive oil
3/4 cup (158g) white granulated sugar
1 large egg, room temp
1 tsp vanilla extract
1/3 cup (88g) mashed overripe banana (about 1 brown banana)
2 Tbsp (10g) Dutched cocoa powder
1/2 cup (65g) all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
2/3 cup (90g) chopped walnuts, divided (optional)
Instructions
Preheat your oven to 325°F and prepare an 8x8" metal baking pan with non-stick spray and parchment paper. I spray my pan and then line the bottom and all four sides with parchment paper.
Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes (this allows the egg to fluff up nicely with the sugar).
In a small, microwaveable bowl, add the chocolate chips and olive oil. Heat in 15 second intervals, stirring after each, until all the chocolate is melted; set aside.
In a stand mixer fitted with a whisk attachment, add the egg and white sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture reaches a thick consistency and light color.
Add the mashed banana and vanilla extract to the sugar and egg mixture and gently stir. Add the melted chocolate and gently stir until totally combined (this takes 1-2 minutes); set aside.
In a small bowl, sift the cocoa powder and flour. Add the salt and baking powder and whisk until everything is combined. Add the dry ingredients to the wet and mix until no flour pockets remain. Stir 1/3 cup of the chopped walnuts into the batter (this step is optional).
Add the batter to your prepared baking pan. Top with the remaining 1/3 cup of chopped walnuts (optional), gently pressing the nuts into the batter.
Bake at 325°F for 40-50 minutes or until a toothpick inserted into the brownie comes out with a few crumbs (these brownies are very fudgy and don't need to be under-baked).
Allow the brownies to cool completely in the pan. Once cool, use the parchment paper to lift the whole brownie up and out of the pan. Transfer to a cutting board and slice into 9 or 16 squares.
Store leftovers in an airtight container at room temperature.
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