Banana Nut Brownies
The truth is… It’s nothing like that! Yet it is the greatest time ever, taking leap of faiths, enjoying every second and bursting into all of life’s wonderful miraculous moments with full responsibility – magic! Okay, enough of those philosophical writing; back to the facts – I’m 18 now, I love it and here we have brownies, cause birthdays call for chocolate-y celebrations!
The truth is… It’s nothing like that! Yet it is the greatest time ever, taking leap of faiths, enjoying every second and bursting into all of life’s wonderful miraculous moments with full responsibility – magic! Okay, enough of those philosophical writing; back to the facts – I’m 18 now, I love it and here we have brownies, cause birthdays call for chocolate-y celebrations!
- Carbohydrate 56.8891056019875 g
- Cholesterol 1.225 mg
- Fat 3.94542560683725 g
- Fiber 0.994077854738447 g
- Protein 3.41049569760863 g
- Saturated Fat 0.398777249038012 g
- Serving Size 1 1 Serving (105g)
- Sodium 36.74045036515 mg
- Sugar 55.8950277472491 g
- Trans Fat 0.3890418676919 g
- Calories 267 calories
Step-by-step
- Turn your oven to 180 °C/360°F. Melt the chocolate in a small saucepan on low heat, adding the mashed banana once the chocolate starts to melt. Stir occasionally to prevent burning.
- Once melted turn of the heat, let cool for a couple of minutes, then add in the eggs, sugar and flour whisking briefly until just combined, then stir in the nuts.
- Line a small square pan with parchment paper or grease it. Pour in the brownie mixture and bake for 25-30 minutes until top is crisp and a skewer inserted comes out mostly clean.
- Take out, let cool for 5 minutes, then slice into roughly 20 individual two-biters or the size and shape of your choice. Serve when still warm or let cool and safe them for later. They keep fresh, wrapped in aluminium foil, for 2-3 days. Enjoy!
Why does incorporating eggs into warm chocolate mixture require patience rather than speed? Introducing cold or warm whole eggs to molten chocolate that remains too hot will immediately coagulate the proteins, creating scrambled bits rather than a smooth batter. Melting the dark chocolate over low heat alongside mashed banana introduces moisture gradually, while stirring prevents scorching along the pan base.
Allowing the melted components to cool for a couple of minutes protects the structural integrity of the eggs when they are finally whisked in. Incorporating the all-purpose flour and brown sugar just until combined avoids the development of excessive gluten, which keeps the interior dense and fudgy instead of bread-like. Chopped walnuts fold into the batter last to distribute crunch evenly throughout the heavier chocolate matrix.
Baking at 180 degrees Celsius or 360 degrees Fahrenheit for 25 to 30 minutes requires monitoring the surface texture. A properly baked pan displays a crisp top, and testing with a wooden skewer should yield moist crumbs rather than wet batter. Letting the squares rest in the pan for 5 minutes solidifies the crumb structure before slicing.
Wrapped securely in aluminum foil, baked portions retain their quality at room temperature for two to three days.
