‘THE KING’ OF BROWNIES
PG tested
The bananas and peanut butter are moistening and flavoring agents here, making the brownies super soft. Then there is the mesmerizing aroma. While the banana presence is unmistakable, it does not smack you in the face.
2 ripe bananas
1 large egg
1 cup packed light brown sugar, divided
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter
2 cups semisweet chocolate chips
¾ cup all-purpose flour ¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
Preheat oven to 350 degrees. Grease a 9-by-9-inch baking pan.
Combine the banana, egg, ½ cup of brown sugar and vanilla extract in a bowl with an electric mixer until smooth.
Combine the remaining ½ cup brown sugar and butter in a small saucepan. Cook over medium heat, stirring often, until the sugar has melted.
Remove from the heat. Add chocolate chips and stir until smooth.
Beat the butter-chocolate mixture into the banana mixture. Add the flour and cocoa and stir to combine.
Transfer the batter to the prepared pan. Drop spoonfuls of peanut butter over the top of the batter and then drag a butter knife through it to create swirls.
Bake for about 25 minutes, until the edges are set and a toothpick inserted into the center comes out slightly moist.
Let cool completely in the pan on a wire rack before cutting into squares.
Store in an airtight container, or tightly wrapped in the refrigerator for up to 10 days.
Makes 16 brownies.
— Adapted from “Flavor for All: Everyday Recipes and Creative Pairings” by James Briscione and Brooke Parkhurst (Houghton Mifflin Harcourt; October 2020)