Myriam of Once Upon A Tart is hosting a new event called Browniebabe of the Month. I had to participate because who doesn’t love brownies? Note- if you don’t love brownies, I don’t want to hear about it because that’s just not right. It’s almost as sacrilegious as saying fried bologna tastes like bacon, (yes, I actually heard someone say that). Brownies or blondies, nuts or fruit or chocolate chips, no matter what you put in your brownies, they’re all good. I have to like a more dense brownie, but if you like a cakey brownie, that’s alright too. I was surprised at the consistency of my ‘naner brownies. It definitely wasn’t cakey, but it wasn’t fudgy either. It was some sort of hybrid of the two. Is it possible for a brownie to be dense and light at the same time? If so, these are it. They’d probably be even better if you topped them with banana or chocolate ice cream and some hot fudge sauce. But that could be said about most desserts. I added cacao nibs to these ones and I think it was a pretty good decision. It also makes means they’re much more portable than ice cream topped brownies, but still special.
Banana Brownies (Adapted from Chocolatier magazine, Spring 2007)
¼ cup butter
4 oz unsweetened chocolate, finely chopped
1 egg + 1 egg yolk
1 tsp vanilla extract
½ cup brown sugar
½ cup white sugar
2 large bananas, mashed
¾ cup quinoa flour
1/8 cup cacao nibs
Preheat oven to 350F. Grease an 8 inch square pan and line with parchment paper.
In a large bowl set over simmering water, melt butter with chocolate. Set aside to cool slightly when combined.
In another bowl, whisk eggs and sugar together until combined. Stir in mashed bananas and vanilla.
Stir in butter and chocolate.
Fold in flour until just incorporated. Add cacao nibs and mix in lightly.
Pour batter into prepared pan and bake for 35 minutes. Centre should be very moist but not runny.
Transfer hot pan to refrigerator and chill for 1 hour. Return to room temp before dusting with icing sugar and cutting into squares and serving.