Chocolate Covered Banana Brownies

Creamy, chocolaty, and packed with tender banana flavor, these Chocolate Covered Banana Brownies are the kind of dessert that doubles as a celebration and a cozy weeknight treat.

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Course: Dessert

Cuisine: American

Keyword: Banana, Chocolate, Easy

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
9x13-inch Baking Pan
Whisk
Spatula

Ingredients

Wet Ingredients

1 cup Unsalted Butter Melted
1.5 cups Granulated Sugar
3 large Eggs Room temperature
1 cup Mashed Bananas Ripe and mashed with a fork

Dry Ingredients

1 cup All-Purpose Flour Spoon and leveled
0.5 cup Cocoa Powder Unsweetened, sifted if lumpy
1 teaspoon Vanilla Extract
0.5 teaspoon Baking Powder
0.25 teaspoon Salt
1 cup Chocolate Chips Semi-sweet

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan lightly with butter or line it with parchment for easy removal.
In a large bowl, whisk together melted unsalted butter and granulated sugar until well combined and slightly glossy.
Add the eggs one at a time, mixing briefly after each. Stir in mashed bananas and vanilla extract until the mixture is smooth and uniform.
In another bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt to remove lumps and ensure even distribution.
Gradually add the dry ingredients to the wet bowl, stirring gently with a spatula until just combined. Do not overmix.
Fold in chocolate chips evenly into the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack. Cut into squares and enjoy warm or at room temperature.

Notes

Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For freezing, wrap squares tightly in plastic wrap and place in a freezer bag for up to 3 months.

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