Ingredients:

  • % preferred), finely chopped or chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch pan with parchment paper, ensuring an overhang on two sides for easy removal.
  2. Gently melt the butter and chopped chocolate together in a saucepan over very low heat or in the microwave until completely smooth. Set aside to cool slightly (about 5 minutes).
  3. Whisk the brown and granulated sugars into the slightly cooled chocolate mixture. Whisk in the room temperature eggs one at a time until just combined, then stir in the vanilla extract.
  4. Gently fold the mashed bananas into the chocolate base using a rubber spatula until just incorporated—do not overmix.
  5. In a separate small bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon until uniform.
  6. Add the dry ingredients to the banana-chocolate mixture. Fold carefully with the spatula until just combined. A few streaks of flour are fine; stop mixing to ensure fudgy texture.
  7. Gently fold in any optional nuts or chips now. Pour the batter into the prepared pan, spreading evenly, and sprinkle remaining chips/nuts on top if desired.
  8. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted into the centre should come out with moist, sticky crumbs attached (not wet batter).
  9. Let the brownies cool completely in the pan on a wire rack (at least 2 hours) before using the parchment handles to lift them out and cut into 16 squares. Cooling is non-negotiable for proper setting.