Updated: Aug 12, 2019
Super fudgy brownies covered with a sprinkling of sea salt to balance out the sweetness. These are officially my favourite way to use overripe bananas! Both my son and my husband are in love with these brownies. Plus, I’ve got a fun little tip for you so that you don't need to mash those bananas with a fork.
If you want to avoid chasing those bananas with a fork while they slip around on the plate I've got a life-changing banana mashing hack for you. Break the bananas into 5-6 pieces each, and drop them straight into the bowl of your stand mixer. Mix on low with the whisk attachment for about 1 minute until it’s pretty well mashed up, then bump the mixer up to medium for 1 more minute. Voila! Well mashed bananas and zero effort!
The recipe mentions to divide the chopped chocolate, this is because the intention is to melt half of it into the wet ingredients and use half as chocolate chunks throughout the brownies. If you pull the bowl out of the microwave and realize you had forgotten to divide the chocolate, have no fear. I’ve made this both ways, and while I prefer keeping half to add at the end for textural contrast, you’ll get delicious brownies either way. I recommend using either dark chocolate or semi-sweet chocolate for these.
These brownies are best when eaten within 3 days if kept at room temperature, or 5 days if kept in the fridge. Keep in mind that over time the sea salt on the top of the brownies will melt away and the salt flavour will become a bit more subtle. You can add a little more before eating if you want (I always do).
60 g chocolate, dark or semi-sweet, coarsely chopped (optionally divided)*
90 g unsalted butter
200 g (1 cup) sugar
2 large overripe bananas
1 tsp vanilla extract
50 g cocoa powder
70 g all purpose flour
1/2 tsp salt
1/2 tsp sea salt (to sprinkle over top of the brownies)
Preheat oven to 350°F and grease an 8”x8” pan, then line with parchment paper. Make sure the parchment paper overhangs the pan so you can use it to lift the brownies out later.
In a microwave safe bowl, add 30 g of the chopped chocolate and all of the butter. Melt together by microwaving in 30 second intervals, stirring well between each interval.*
Break bananas into pieces and add to stand mixer bowl. Using whisk attachment, mix on low for 1 minute then medium for 1 more minute.
Add sugar, vanilla, and melted butter mixture to mashed bananas then mix on medium for 1 minute, scraping bowl down with a spatula once part way through.
Sift the flour, cocoa powder, and salt, into the wet ingredients and mix by hand using rubber spatula until only a few small streaks of flour remain. Add remaining chopped chocolate and mix them in until no streaks of flour remain and chopped chocolate is distributed throughout the batter.
Spread batter into prepared pan then bake for 20 minutes until a toothpick comes out with a few moist crumbs (if it comes out wet, check a different spot in case you just got melted chocolate on it).
Allow to cool for 10 minutes, then sprinkle on sea salt. Store at room temp for up to 3 days or in the fridge for up to 5 days. The sea salt will slowly melt into the brownies - they’ll still taste amazing but you’ll lose the visual impact of those salt granules.
* If you want your brownie extra fudgy, instead of dividing the chocolate and only melting half, melt all of it with the butter. Follow the rest of the recipe as stated and stir in dry ingredients until just combined before transferring to pan.