Some simple enough brownies that use just a little bit of banana for a tiny bit of banana taste and some extra moisture. I used the Bob’s Red Mill 1-to-1 gf flour and had no issues with texture or weird tastes. It’s not a ton of flour anyway.
Thinking I’m ready to bake, realizing I only have milk chocolate chips…
Ingredients:
- 6 tablespoons salted butter
- 5 oz semisweet or dark chocolate, chopped (I used these)
- 1 oz bittersweet chocolate, chopped (I used these)
- 1 tablespoon unsweetened cocoa powder
- 1/2 of a large banana, 56 grams
- 1 cup packed light brown sugar, 200 grams
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour, 84 grams (can sub in a gf alternative
- 1/4 teaspoon salt (if using unsalted butter, add an extra pinch)
- 1/2 cup semisweet or dark chocolate chips
- 1/4 cup peanut butter, softened, plus extra for garnishing
- 1 teaspoon melted coconut oil (I actually used vegetable oil)
Preheat oven to 350. Line a 9″ square metal pan with nonstick foil. I didn’t realize that was a thing that existed, but then found a roll in the basement anyway! If you don’t have it, just spray some regular foil with baking spray.
The original recipe used the stove but that’s a more annoying dish to clean so… Combine the butter and semisweet and bittersweet chocolates in a microwave safe dish. Microwave in 30 second bursts, stirring well in between, until evenly melted. Once fully melted, stir in the cocoa powder and set aside.
In a large bowl, mash the banana until smooth.
It’s really not much!
It’s certainly possible to smoosh this even smoother…
Whisk in the brown sugar, eggs, and vanilla.
Stir in the chocolate mixture, followed by the salt and flour.
Check that the batter isn’t still so warm that it would melt your chocolate chips, and if it’s cool enough, stir them in. (Otherwise, wait a few minutes until it has cooled.) Transfer the batter to your lined 9×9″ dish.
In a small dish, mix together the peanut butter and oil.
Drop spoonfuls over the batter, then drag a knife through the batter to marble the peanut butter in. In my cold house, on the cold marble counter, the chocolate in the batter had already firmed back up enough that it was quite firm and resistant to ‘marbling’.
Bake for 30 minutes, or until they appear set. While the peanut butter bakes, it gets little air holes in it, so if that’s going to bother you, drop small spoonfuls of additional peanut butter on the still-hot brownies, and it’ll melt into the holes in the existing peanut butter.
Let cool to room temperature, then chill for at least 2 hours. Remove from the pan and cut into squares, and enjoy.
Peanut Butter Banana Brownies
From Cookie Madness.
- 6 tablespoons salted butter
- 5 oz semisweet or dark chocolate, chopped
- 1 oz bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 1/2 of a large banana, 56 grams
- 1 cup packed light brown sugar, 200 grams
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour, 84 grams
- 1/4 teaspoon salt (if using unsalted butter, add an extra pinch)
- 1/2 cup semisweet or dark chocolate chips
- 1/4 cup peanut butter, softened, plus extra for garnishing
- 1 teaspoon melted coconut oil
Preheat oven to 350. Line a 9″ square metal pan with nonstick foil.
Combine the butter and semisweet and bittersweet chocolates in a microwave safe bowl. Microwave in 30 second bursts, stirring well in between, until evenly melted. Once fully melted, stir in the cocoa powder and set aside.
In a large bowl, mash the banana until smooth. Whisk in the brown sugar, eggs, and vanilla. Stir in the chocolate mixture, followed by the salt and flour. Check that the batter isn’t still so warm that it would melt your chocolate chips, and if it’s cool enough, stir them in.
In a small dish, mix together the peanut butter and oil. Drop spoonfuls over the batter, then drag a knife through the batter to marble the peanut butter in.
Bake for 30 minutes, or until they appear set. Drop small spoonfuls of additional peanut butter on the still-hot brownies, and it’ll melt into the holes in the existing peanut butter to provide a smoother appearance.
Let cool to room temperature, then chill for at least 2 hours. Remove from the pan and cut into squares, and enjoy.
Ingredients:
After the 7 hours, remove the bay leaf and discard. Remove the chicken onto a plate and shred, then return to the crock pot.
Stir in the chicken, and the cilantro if using. Serve with tortilla chips.
Microwave your peanut butter for 30 seconds to make it more pourable, then spread evenly over the top of the slices.
Move the pan into your freezer while you microwave the chocolate in 30 second bursts, stirring after each, to melt the chocolate. Once the chocolate is melted and smooth, take the pan back out and spread the chocolate evenly on top of the peanut butter-ed bananas.
Freeze for an hour, then either slice with a sharp knife, or break off individual banana slices as you snack. Easy peasy!
Ingredients:
Beat in the egg and vanilla.
In a medium bowl, whisk together the flour, milk powder, and baking powder.
Beat the dry goods into the cream cheese mixture in several additions. Refrigerate the dough at least 30 minutes. Meanwhile, preheat the oven to 350 degrees.
Bake until light brown, 10-12 minutes.
Let cool briefly, then transfer to a wire rack to cool. It took me long enough to roll the dough balls that it made sense to just put one pan in the oven at a time and work on the other. I ended up with about 3 1/2 pans’ worth.
Bring to a boil, and continue to cook at a low boil for 20 minutes, stirring occasionally. It’s honestly ok to get the first 4 ingredients in and heating while you chop the apples as long as you take a break from chopping to stir once in a while.
While the caramel apple mixture boils, combine the dry goods from the dumplings in a small bowl, and the liquids in a measuring cup.
Stir together until no dry bits still exist.
Spoon big spoonfuls of batter into the boiling caramel apple mixture, trying to space them out evenly.
Cover the pot, reduce the heat to medium-low, and simmer for 15 minutes. After that, the surface of the dumplings may look wet, but that’s probably just external mixture, they should be cooked through.
Scoop, and serve with some vanilla ice cream!
When ready to cook, drain the beans, then combine with the broth and 4 cups water over high heat. Bring to a boil, then reduce the heat and simmer until tender, at least 45 minutes.
Meanwhile, in a large, heavy-bottomed pot, heat the oil over medium heat. Add the onion and herbs and cook until tender, about 10 minutes.
Stir in the squash and cook for 5 minutes.
Drain the cooked beans, reserving the liquid, and pour 6 cups (after evaporation, that’s most of it) into the pot with the squash.
Cook at a simmer until the squash starts to become tender. Add the beans and continue cooking until the squash is very soft.
Season with salt if needed. Remove the bay leaf before serving.
Ingredients:
Scrape down the sides of the bowl, then add the sugar and beat another 2 minutes on high before scraping down the sides again.
Reduce the mixer’s speed to medium and add the vanilla. Add the eggs one at a time, scraping down the bowl again.
Add half of the flour mixture, and beat in on low speed. Add half the strawberry/milk mixture, and beat until about combined, then repeat with the remainder of the flour mixture and strawberry mixture, beating until just combined.
Transfer the batter to the prepared pan.
Bake 55-60 minutes, or until the cake passes the toothpick test, and/or springs back when pressed with a finger.
Let cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
Add the vanilla and lemon juice and beat until just incorporated. Add the powdered sugar and salt and beat on low until completely incorporated, scraping down the sides/bottom of the bowl at least once.
Spread on the completely cooled cake, and enjoy.
In a medium bowl, whisk together the remaining 7 tablespoons of butter with the sugar, egg, salt, cinnamon, and vanilla by hand.
Swap to a rubber spatula and stir in the baking soda, then the flour. Refrigerate 15-20 minutes, until still soft but less sticky.
Preheat oven to 350 degrees. Line two baking sheets with parchment/silpats.
Gently swirl the gochujang mixture into the dough, using just a handful of swipes to create streaks through the dough, rather than stirring so much that it becomes evenly distributed.
Use an ice cream scoop to create 1/4 cup balls of dough, and space widely on your prepared pans, putting only 4-5 dough balls per pan.
Bake 11-13 minutes, rotating halfway through, until golden at the edges and almost set in the center. Cookies will firm up as they cool on the pan. Store in an airtight container, and enjoy within the next few days.
Ingredients:
Scoop the mixture evenly between the 12 cups in the muffin tin, then use your fingers or the bottom of a small dish to press firmly against the bottom and sides.
Bake 12-15 minutes, until beginning to brown around the outsides. Let cool.
To make the jam, if you think of it ahead of time, let the berries start thawing. Combine the berries and sugar in a saucepan over medium heat, stirring frequently as they thaw.
Once the berries have thawed enough to crush, use a potato masher to crush the berries until only small lumps remain. Continue cooking over medium heat until the mixture reaches a boil, then add the lemon juice. Continue cooking, stirring constantly, until your jam reaches 220 degrees, then remove from the heat.
Let cool, then scoop into the baked peanut butter/oat crusts. You may have enough jam for a sandwich or two leftover.
To make the ganache, first put the chocolate in a heatproof bowl. Heat the cream in a small saucepan on the stove until it reaches a simmer, then pour the hot cream over the chocolate. Let sit without touching for 2-3 minutes, then stir until smooth.
Because this was so much chocolate to cream, I actually needed to give it 10 seconds in the microwave to fully melt the chocolate. Spoon ganache over the jam-filled cups to cover. Refrigerate until set.
Carefully run a knife around the oat cups to free them from the pan. Store in a sealed container in the fridge or freezer, and take out before dinner to allow them to come back up to room temperature for dessert.
Beat in the eggs.
Gradually add the flour mixture, beating on low speed until completely mixed, then press evenly into the bottom of the prepared pan.
Stir the cup of jam and then spread over the base.
In a small bowl, combine the brown sugar, flour, salt, and oats of the topping. Stir in the melted butter until clumpy, then spread over the raspberry jam.
Press down lightly. Bake 30-35 minutes, until golden brown.
In theory the center should be sent, so I baked mine the extra 5 minutes, but it was extremely jiggly at that point still. I’m not actually sure that waiting for something with so much jelly and butter to be firm makes sense – by the time it cools out of the oven it may be rock hard!
Remove from the oven and let cool. Slice, and serve.
sparecake 