If you like bananas, you’re going to love these banana cream brownies and its rich cream cheese filling. And it’s a great recipe for using up those leftover bananas.
Banana Cream Brownies
Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening and set aside. In a medium saucepan, bring water to a boil. Remove from heat. Put the dark chocolate in a heatproof bowl and set it over the saucepan. Stir constantly until chocolate is completely melted.
Use an electric mixer with a paddle attachment to beat the butter and sugar in a bowl on medium-low speed. Mix until light and fluffy (3 minutes). Then add 3 eggs. Beat to combine. Add in the chocolate mixture, 3/4 cup flour and salt. Mix until just combined.
In a food processor, blend cream cheese until smooth and creamy (30 seconds). Add the egg yolk, confectioners’ sugar, vanilla, remaining tablespoon of flour and egg. Process until smooth (1 minute). Transfer to a bowl and fold in the mashed banana.
Spread the chocolate batter into the prepared baking pan. Using a rubber spatula, make three trenches in the batter and fill with banana cream cheese mixture. To create marble effect, run tip of a knife back and forth through the batters.
Bake for 40 minutes, or until set. Cool completely. Cut into 4 rows by 8 rows to make 32 banana cream brownies.
Ingredients:
8 ounces dark chocolate, chopped
3/4 cup butter, cut into small pieces
1 1/4 cup granulated sugar
4 eggs
3/4 cup plus 1 T all-purpose flour, divided
pinch of salt
1 egg yolk
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla
1 very ripe banana, mashed
8 ounces cream cheese, room temperature
Number of servings: 32
Cooking time: 40 minutes
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