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.