Ingredients
The following ingredients have 4 Servings
- ¾ cup (3¾oz/105g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4oz/115g) butter, melted
- 1 ½ cups (12oz/340g) granulated sugar
- 3 large eggs, (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup (2oz/57g) unsweetened cocoa powder
- ½ cup (3oz/85g) bittersweet chocolate, (finely chopped)
- 2 large (10oz/284g) very ripe bananas, (mashed)
Instruction
- Preheat the oven to 350°F (180°C) and butter and line with parchment an 8x8-inch (20x20cm) baking pan. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- In a separate mixing bowl, whisk together the butter, sugar, eggs, and vanilla extract.
- Combine the wet and dry ingredients and then divide the batter evenly into 2 separate bowls.
- In one bowl, sift in the cocoa powder and stir in the chopped chocolate.
- In the other bowl, stir in the mashed banana.
- Dollop the brownie batter into the prepared pan, then pour over the banana batter.
- Take a butter knife and swirl the chocolate batter through the banana batter without mixing it completely, to create a marbled look.
- Bake for 40-45 minutes, until a wooden skewer inserted in the middle, comes out clean. Let cool completely before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or in the microwave for a minute.