Moist and Fudgy Banana Brownies with Chocolate Chips

These banana brownies combine mashed ripe banana with chocolate and bake in a rectangular pan.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

Preheat your oven to 350°F (180°C or 170°C fan forced). Line a 9×13 inch (23×33 cm) baking pan with parchment paper or aluminum foil, ensuring there's plenty of overhang on the sides for easy removal. You may also lightly grease the pan if desired.
In a large bowl, combine the sugar and butter. Heat in the microwave for 45 seconds on medium power, then remove and mix. Repeat this process until the butter is completely melted and the mixture is well combined. Alternatively, you can melt the butter and sugar in a double boiler.
Allow the butter and sugar mixture to cool down slightly. Once cooled, add the eggs and vanilla extract, whisking until well combined. It is crucial to let the mixture cool before adding eggs to prevent them from scrambling.
Add the mashed bananas to the batter and mix thoroughly. Always use ripe, brown, spotty bananas for baking, as yellow or green bananas lack the necessary moisture and flavor.
If your cocoa powder has lumps, sift it first. Gently fold the all-purpose flour, cocoa powder, and salt into the wet batter. It is normal for the batter to contain lumps from the bananas; you do not need to try to remove them.
Stir in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for approximately 35 minutes, or until a toothpick inserted into the center has a few moist crumbs attached, not wet batter.

Follow the pan size in the method and cool the brownies completely for neater slices.

These banana brownies combine mashed ripe banana with chocolate and bake in a rectangular pan. Makes 18 brownies.

Preheat your oven to 350°F (180°C or 170°C fan forced). Line a 9×13 inch (23×33 cm) baking pan with parchment paper or aluminum foil, ensuring there's plenty of overhang on the sides for easy removal. You may also lightly grease the pan if desired.
In a large bowl, combine the sugar and butter. Heat in the microwave for 45 seconds on medium power, then remove and mix. Repeat this process until the butter is completely melted and the mixture is well combined. Alternatively, you can melt the butter and sugar in a double boiler.
Allow the butter and sugar mixture to cool down slightly. Once cooled, add the eggs and vanilla extract, whisking until well combined. It is crucial to let the mixture cool before adding eggs to prevent them from scrambling.
Add the mashed bananas to the batter and mix thoroughly. Always use ripe, brown, spotty bananas for baking, as yellow or green bananas lack the necessary moisture and flavor.
If your cocoa powder has lumps, sift it first. Gently fold the all-purpose flour, cocoa powder, and salt into the wet batter. It is normal for the batter to contain lumps from the bananas; you do not need to try to remove them.
Stir in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for approximately 35 minutes, or until a toothpick inserted into the center has a few moist crumbs attached, not wet batter.

Follow the pan size in the method and cool the brownies completely for neater slices.