I’ve had serious reservations about posting this recipe… Many of my tasters did not like these brownies. Actually, there’s never been such an unfavorable response to an item that I’ve presented to them… So then why are you seeing it here today? I happened to really liked them.
I’ll say now, that if what you’re looking for is a traditional brownie, then keep looking because these are far from it… These richly banana flavoured brownies have a soft, chewy, fudgy center. Almost a hybrid of a confection and a baked good. It’s a texture that I found intriguing, and loved… I imagine that they’d be out of this world, warmed up and served with a scoop of ice cream (just sayin’ :-)).
Have you ever had doubts about posting a recipe (then did it anyway)?
Peanut Butter & Banana Brownies
1/2 cup Smooth Peanut Butter (natural)
1/4 cup Margarine
4 1/2 ounces (128 grams) Semi-Sweet Chocolate Chips
1 1/4 cup Sugar
1/2 cup Pureed Banana
2 tsp Vanilla Extract
1 cup All-Purpose Flour
1/2 tsp Baking Soda
Preheat oven to 350°F.
Line an 8 x 8 baking pan with foil and lightly grease.
Over low heat, melt peanut butter, margarine and chocolate. Remove from heat and allow to cool.
Once chocolate mixture has cooled, stir in sugar.
Beat in banana and vanilla, with a spoon.
Stir together the flour and baking soda. Add to chocolate mixture, stirring just until combined.
Spoon batter into baking pan, leveling and smoothing surface.
Bake for 30 – 35 minutes, until an inserted toothpick comes out clean (will probably have oil residue).
Cool in pan on wire rack. When completely cool, cover and refrigerate for several hours (I left mine in overnight).
Slice and serve.
Note: My edges come out very crunchy, so I cut them off when slicing the brownies… And save them for myself. They’re like crunchy cookies (great for dunking). Baker Bonus!