Lemon chicken with lots of flavor. rapid cooking and simple preparation. Serve alongside potatoes, salad, or rice and a green veggie.
| Prep Time: | 15 mins |
| Cook Time: | 33 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 18 mins |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- 1 cup semisweet chocolate chips
- ½ cup all-purpose flour
- ½ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large ripe bananas, mashed
- 2 eggs, well beaten
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (Optional)
- 3 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 1 ½ cups confectioners’ sugar
- 2 tablespoons milk, or more as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking dish.
- Melt chocolate chips in a microwave-safe bowl on low power in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool slightly, about 5 minutes.
- Mix flour, sugar, baking powder, and salt together in a bowl. Add melted chocolate, bananas, eggs, and vanilla extract; beat with an electric mixer on medium speed until well-blended. Stir in pecans. Spread batter in the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool, about 25 minutes.
- Combine butter and cocoa powder in a saucepan over low heat; cook, stirring constantly, until smooth, about 3 minutes. Stir in confectioners’ sugar and milk. Add more milk, 1 tablespoon at a time, until frosting is spreading consistency.
- Spread frosting over cooled brownies. Cut into squares.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 77 mg |
| Sugars | 25 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t care for these. Too much banana, not enough chocolate. I didn’t have any eggs, do I did substitute with plain yogurt, so that may have made a small difference? I made these for a family party, we all said it will go on the “don’t make again” list…
Excellent! I used 3 bananas instead of 2 and get the additional banana made the cake more moist. Sifted confectioners sugar on top instead of icing. It was definitely a hit with my family and I will make again.
I followed another reviewer and added peanut butter & vanilla to the icing. Great use of bananas that are going soft. Very good & fudgy!
I have made this 3 times in the last 2 months. This last time, I baked it in a 7 x 11 dish so that it would be easier to cut into smaller pieces (in order to make it last longer).
This was very good. However, I cannot call it a brownie. It turned out tasting more like a very moist banana bread with chocolate sauce on it. The whole family liked it, though!
This was a real hit… instead of icing I topped with powdered sugar & served with vanilla ice cream & a dollop of whipped cream… oh yummm
I’ve made these multiple times . I didn’t like the frosting Brownies are really good though . I leave off the frosting and add half a cup of peanut butter chips to the batter before baking . Also , I used a metal pan lined with aluminum foil to make them easy to lift our and cut . With the changes, I think this goes from 4 to 5.
These are sooo addictive! Thanks for the great recipe! I didn’t change a thing to the brownie itself, but I made a butterscotch frosting instead of using the chocolate frosting. I bet they would be great with peanut butter frosting as well!
Absolutely terrific! I doubled the recipe, used dark chocolate chips and dark cocoa powder, and used a Pyrex 9 X 13” baking dish. It took about 35 minutes to bake. Moist and fudgy!
Made these as stated in the recipe, but did not have time to frost them – turned out GREAT! Everyone loved them. Next time I will try them with the chocolate peanut butter frosting suggested by another baker. Love having something new to do with bananas.
It was good, I had 3 big bananas so increased the recipe by 1/3. Cooked it 10 minutes longer because my oven is like that. My niece don’t like nuts, had to pick them out, but she’s like that. My wife said the frosting was too sweet but I told her sugar is like that. It was all eaten, it was like that.
I needed to use a few overripe bananas, but didn’t want to go with the standard banana bread, so I’m glad I was able to find something different. This does come out more like a sheet cake than brownies, as another reviewer stated, but it’s still really good. I made the following changes: used 3 bananas and added 1/2 tsp cinnamon to the batter, then with the frosting, added 1 tsp vanilla, a pinch of salt and about 1/3 cup peanut butter (if you’re a fan of peanut butter and chocolate, that makes a really nice addition). It’s been a hit with everyone who’s tried it and I’ll definitely make it again.
They where amazing….we loved them
I made these as directed, and I would describe them more as a banana Texas sheet cake than a brownie. Very dense, and strong banana flavour.
Delicious, it would be good with nuts too
This is a nice dense bar. I could eat it with or without the frosting.
These were amazing! I made them without the nuts. If you like bananas, these are for you.
This is almost banana bread in its consistency which was a surprise because we were expecting more of a dense brownie texture, but the flavor was excellent. I may experiment with more chocolate chips to see if that makes it more brownie-like, but we did enjoy it.
Delicious! Made per the directions and they were moist and fluffy, with just a slight banana flavor. Will make again next time I have overripe bananas.