Ingredients
- 3 very ripe bananas
- 1 large egg
- 3/4 cup Dutch-processed cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 2 tsp vanilla bean paste
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup bittersweet chocolate (60-70% cacao), roughly chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup creamy peanut butter
- Flaky sea salt, for topping
Make the Brownie Batter
First, preheat your oven to 350F. Line a 9×9-inch pan with parchment paper, leaving an overhang on the sides to make it easier to lift the brownies out later.
In a large bowl, mash the ripe bananas with a fork until they’re mostly smooth. Whisk in the egg.
Add the cocoa powder, espresso powder, baking powder, kosher salt, and vanilla bean paste, and whisk until everything is fully combined. Set this bowl aside.
In a small saucepan, melt the butter, granulated sugar, and chopped bittersweet chocolate over low heat. Stir constantly until the mixture is melted, hot, and glossy. You want the sugar to mostly dissolve into the butter and chocolate.
Slowly pour the warm chocolate mixture into the banana mixture, whisking constantly as you go.
Add the all-purpose flour and fold with a spatula until you no longer see any dry streaks.
Assemble and Bake
Pour the batter into your prepared pan and spread it into an even layer.
Drop spoonfuls of the peanut butter over the top of the batter. Use a knife or a chopstick to gently swirl the peanut butter into the brownie batter.
Bake for ~28-30 minutes. The edges should be set, but the center will still be soft.
Immediately sprinkle the top with flaky sea salt.
Let the brownies cool in the pan for at least an hour before moving them to the fridge to chill for another 2 hours. This chilling step is important for letting the center set up properly for clean slices.
Banana Peanut Butter Brownies
Ingredients
- 3 very ripe bananas
- 1 large egg
- 3/4 cup Dutch-processed cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 2 tsp vanilla bean paste
- 1 cup unsalted butter 2 sticks
- 1 1/2 cups granulated sugar
- 1 cup bittersweet chocolate 60-70% cacao, roughly chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup creamy peanut butter
- Flaky sea salt for topping
Instructions
- Preheat oven to 350F. Line 9×9-inch pan with parchment paper, leaving overhang.
- Mash bananas until smooth, then whisk in egg.
- Mix in cocoa powder, espresso powder, baking powder, salt, and vanilla until combined.
- Melt butter, sugar, and chopped chocolate over low heat, stirring until glossy.
- Pour warm chocolate mixture into banana mixture, whisking constantly.
- Fold in flour until no dry streaks remain.
- Pour batter into pan. Drop spoonfuls of peanut butter on top and swirl with knife.
- Bake 28-30 minutes until edges set but center soft.
- Sprinkle with flaky sea salt.
- Cool in pan 1 hour, then refrigerate 2 hours.
Notes
