Recipe By Gloria Rice
Published Mar 5th
Prep 15m Cook 40m Additional 2h Ready In 2h 55m
Servings 16 brownies Calories 227.5

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 Ingredients

  • cooking spray
  • ¾ cup sifted all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 pinch salt
  • 6 tablespoons salted butter
  • 5 ounces semisweet chocolate
  • 1 ounce bittersweet chocolate
  • 1 cup packed light brown sugar
  • 2 eggs, lightly beaten
  • ½ large banana, mashed
  • ½ cup chopped toasted walnuts
  • ½ cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
  2. 2 Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Nutrition Facts

  • Calories 227.5
  • Carbohydrate 29 g
  • Cholesterol 32 mg
  • Fat 12.4 g
  • Fiber 1.7 g
  • Protein 3 g
  • Saturated Fat 6 g
  • Sodium 89.2 mg
  • Sugar 22.1 g

Chef'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.
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  1. Deep chocolate flavor with a nice hint of banana. Shiny crust. I used non-stick foil to line my pan. They took 60 minutes to bake. I also added a 1/4 teaspoon of instant coffee crystals and crushed them even more before adding to dry ingredients. Everyone loved them.
  2. 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 - Read more ...

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