I just overheard that coming from my the hallway. I found it amusing, if only because I was just starting to type my blog post. I guess I really do have that reputation I thought I was cultivating. And these brownies don't have corn in them (though I do have a can of corn just waiting to be baked into brownies again). No, today's brownies are more conventional, though they still aren't PLAIN brownies. If I wanted "normal" brownies, I would have spent $1.50 on a box of mix and just followed the instructions. There's nothing wrong with that, it just would have been too easy, and taken all the fun out of it. Not to mention, save me thirty minutes. I mean, I find Islamic marriage laws fascinating (no really, did you know that marriage "prevents sexual frustration and the temptation to sin?"), but they can wait forty-five minutes. That's what the bake time is for. Well, that and dishes.
So what's the verdict on these brownies? According to the birthday girl, "They taste like chocolate banana bread. Or, at least what I'd imagine chocolate banana bread to taste like." If chocolate banana bread was that rich, it'd be dangerous, because "bread" doesn't sound as sinful as "brownie."
Makes a 9x13 pan of brownies, you can decide how many that is (usually it's 24)
adapted from Bruce Weinstein's The Ultimate Brownie Book
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons ( 1 stick/4 oz) unsalted butter, softened
6 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed bananas (about 3 medium)
1 1/2 cups chocolate chips (optional)
Position the rack in the lower third of the oven. Preheat the oven to 350ºF. Butter and flour (or line with aluminum foil if you have a temperamental pan) a 9x13 pan.
In a small bowl, whisk together the flour, baking soda, and salt.
Place 3 tablespoons of butter, the bittersweet chocolate, and the unsweetened chocolate in a heat-proof bowl and melt over a small pot of simmering butter. Or, alternatively, microwave in a microwave-safe bowl on medium in twenty-second intervals, stirring, until melted. Allow to cool for ten minutes.
Meanwhile, cream the remaining 5 tablespoons of butter, granulated sugar, and brown sugar in a large bowl with an electric mixer at medium speed until sugar has dissolved and mixture is smooth, about 4 minutes. Scrape down the sides of the bowl as necessary.
Beat in the eggs one at a time, beating until each is thoroughly incorporated.
After the eggs have been incorporated, add the vanilla, bananas, and chocolate mixture. Beat until batter is smooth, about 2 minutes.
Fold in the flour mixture and chocolate chips, if using, until just combined. DO NOT BEAT UP THE BATTER! Treat it nicely, with care. Pour the batter into the prepared pan, spreading it to the corners.
Bake for 35 minutes, or until a toothpick comes out with a few moist crumbs attached and the top is dry. Set pan on a rack to cool for at least 30 minutes or so.
Cut the brownies while they are still in the pan. Carefully remove them, and serve immediately, or let cool completely before storing in an airtight container, either in a single layer or with wax paper in between.
For fudgier brownier, rap the pan halfway through baking.
Want another banana brownie recipe? Click here
Personally, I like the ones with actual banana slices better.