My mom realized we had three jars of peanut butter at home, so she suggested we bake something with it. And I knew we had two over-ripe bananas, and what better combination than peanut butter and banana? Peanut butter, banana, and chocolate. So peanut butter banana brownies it was!
I found this recipe on the Tasty website, and it is so easy. I mostly loved how the website goes right into the recipe without the need for tons of photos or a backstory on where the bananas came from, how the baker grew her own peanuts, etc. So let's get to it!
Ingredients
- 2 ripe bananas
- 1 cup sugar
- ½ cup unsalted
butter, melted, plus 1 tablespoon
- 1
teaspoon vanilla extract
- ¾ cup flour
- ¼ cup cocoa
powder, plus 1 tablespoon
- ⅛ teaspoon salt
- ½ cup creamy
peanut butter
Preparation
1. Preheat
oven to 350°F (180°C).
2. In
a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter,
and vanilla, and whisk until combined.
3. Add
the flour, salt, and cocoa powder, and whisk until fully incorporated.
4. Use
the remaining 1 tablespoon of butter to grease a 9x9-inch baking
tray.
5. Use
the remaining 1 tablespoon of cocoa powder to dust the sides of the baking
tray.
6. Pour
batter into prepared baking dish.
7. Use
a spoon to add dollops of peanut butter on top of the batter. Use a butter
knife to swirl the peanut butter into the brownie batter.
8. Bake
for 25-30 minutes, until center no longer jiggles when pan is shaken.
9. Allow
brownies to cool completely before cutting.
10. Enjoy!
The only changes I made were using cooking spray instead of butter on the pan, and I didn't bother coating the pan with that little bit of cocoa powder (I've never needed to do it before, so why start now?). This dessert is very good! Rich though, especially with the peanut butter just sitting on top instead of mixed in. A little square goes a long way; this recipe says it makes 8 servings, but I think you could stretch it to last longer!
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