Banana Peanut Butter Brownies
The key to these brownies is using very ripe, almost black bananas for natural sweetness and a fudgy texture. The batter is dense and comes together without a mixer, with melted butter and chocolate creating a rich base that’s swirled with peanut butter just before baking.
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 9x9-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
Chilling is essential for clean slices. Use very ripe bananas for best results.
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