Chunky Monkey Brownies

(from staceydan’s recipe box)

NOTE: I beat the butter-sugar mixture for about a minute so it beat a lot of air into the batter. That provided a little more lift since this recipe doesn’t call for baking soda or baking powder.

NOTE: If you live in a high-altitude location, you may have to add a teaspoon of baking soda for these to raise properly.

NOTE: While my oven took about 30 minutes to bake these sufficiently, your oven may quick these more quickly. Do not allow the the brownies to overbake and dry out.

NOTE: For best results, bake these brownies in a glass baking dish—not an aluminum pan.

NOTE: If you are unable to find chocolate baking melts, substitute chocolate chunks.

Categories: dessert

Ingredients

  • 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups brown sugar packed
  • 1/2 cup white sugar
  • 2 sticks unsalted butter, softened 1 cup
  • 2 large eggs
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1/2 cup banana, mashed with a fork about one medium-large banana
  • 10 oz. Hershey’s semi-sweet chocolate baking melts or 12-oz. semi-sweet chocolate chips
  • 1/4 cup Nestle's chocolate chips for the top

Directions

  1. Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.

  2. Add flour, mashed banana and baking melts (or chocolate chips).

  3. Stir with a wooden spoon to combine.

  4. Spray a 9×13” glass baking dish with cooking spray.

  5. Spread brownie mixture into prepared pan.

  6. Smooth the top with a knife or rubber spatula.

  7. Sprinkle chocolate chips on top.

  8. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.

  9. Cool completely before cutting into bars.

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