If you ask me, banana and chocolate is a marriage made in heaven. Just like eggs and avocado, tomato and mozzarella, orange and thyme, and coffee and shortbread, just to name a few.
I know that not everyone is a fan though and that some may be dubious about a recipe for brownies that calls for bananas and chocolate.
To be honest, if three years ago you’d told me about a killer recipe for double chocolate brownies made with bananas, I wouldn’t have believed you. But since then, three things happened.
The first is a chocolate chip banana bread that has to be the most moist, tender, and flavorful banana bread there is.
The second are some fudgy brownies made with only three ingredients (i.e., bananas, almond butter, and cocoa powder) with an intense chocolate punch and a first-rate melt-in-your-mouth consistency.
The third (and last) is a banana bread made in a mug that has quickly become my favorite mug cake.
In other words I’m now a banana-chocolate devotee.
These Double Chocolate Blender Brownies satisfy any banana/chocolate lover, yet are surprisingly low in sugar and incredibly satisfying.
I’ve made them three times in the week. Three. That would be 6.8 brownies a day, had I not offloaded brownies with everyone that I could.
The first batch was officially baked for testing, but, guys, it was almost perfect. I made the second one for tweaking purposes, and, indeed, the small change I’d made resulted in an overall improvement, so perhaps it was justified.
The third one, well, I baked that one because the second one was gone and I wanted more.
These brownies are just like that. It’s just about a blender and they can be made with ingredients I’m sure you already have around.
These are dense, fudgy brownies, that happen to be gluten-free and paleo.
There’s basically no reason they cannot be out of the oven in the next 30 minutes. I mean, unless you’ve gone off chocolate, in which case, here’s a kale salad. Your call.
Double Chocolate Blender Brownies Print this recipe!
2 bananas (better if ripe)
2 teaspoons vanilla extract
½ cup of milk (your choice of milk, I used almond)
½ cup chocolate chips
1 cup cocoa
¼ cup maple syrup
½ teaspoon baking soda
Preheat oven to 360°F (180°C) and place a rack in the middle.
Lightly grease a 8×8-inch baking pan, line the pan with parchment paper, and lightly grease the parchment paper. This will make brownie removal much easier. Set aside.
Place bananas, eggs, vanilla extract, milk, cocoa, and maple syrup in a blender. Pulse until smooth and creamy. Add baking soda and pulse until fully incorporated.
Spread batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool for at least 10 minutes before removing and cutting into squares.
Sprinkle with powdered sugar or if you want to add a bit of frosting, you can use this recipe.
One brownie yields 102 calories, 4 grams of fat, 18 grams of carbs, and 2 grams of protein.