23 November, 2010


This is my slightly adapted version of the recipe from Jen at Use Real Butter (the recipe originally comes from Fine Cooking magazine).  Jen has some nice and informative step-by-step shots of the whole process - go check them out!!!  Please, be patient and let the brownies cool - they'll become more chewy and chocolate-y.

What you need:

4 oz unsalted butter (115 g)
4 oz semi-sweet or unsweetened chocolate (I used chocolate chips)
1 ripe banana (very ripe), mashed (could be replaced by an egg)
1 cup sugar
2 tsp vanilla extract
1 egg
1 cup flour
1/4 tsp salt
1/2 tsp baking powder
3 tbsp cocoa powder

What to do:
  • Preheat oven to 350 degrees 
  • In a double boiler or bain-marie melt butter and chocolate chips
  • Remove from heat and stir in banana, sugar, and vanilla
  • Beat in an egg
  • Add flour, baking powder, and cocoa powder.  Mix well
  • Butter an 8x8 baking pan, pour batter, and bake for 30-40 minutes
  • Check if brownies are ready by inserting a toothpick in a middle.  It should come out almost clean
  • Be patient and let the brownies cool (they are much, much tastier when cooled)

Tips and Suggestions: 

Do not let anyone know you are making these. "Sharing is caring" is quite overrated, if you ask me!

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