Signing you in…

Banana Walnut Fudge Brownies

Banana Walnut Fudge Brownies prepared dish

Ripe banana adds natural sweetness and moisture to these dense cocoa brownies, while chopped walnuts bring a buttery crunch. The batter bakes into a glossy-topped, fudgy dessert with a deep chocolate flavor and a tender center.

This recipe is american style, dessert, scaled for 8 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 8

Quick cooking notes

  • Core ingredients include all-purpose flour, granulated sugar, semisweet chocolate chips, vanilla extract.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.75 cups all-purpose flour (spooned and leveled)
  • 0.75 cups granulated sugar
  • 0.5 cups semisweet chocolate chips
  • 1 tsp vanilla extract
  • 0.5 cups unsweetened cocoa powder (sifted)
  • 1 large ripe banana (mashed)
  • 0.25 cups light brown sugar (packed)
  • 0.5 tsp fine salt
  • 2 each large eggs (room temperature)
  • 0.5 cups walnuts (chopped)
  • 0.5 cups unsalted butter (melted and slightly cooled)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 10 minutes so the heat is fully stabilized.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two sides, then lightly grease the exposed pan sides with butter or nonstick spray so the brownies release cleanly.
  3. Spread 0.5 cups chopped walnuts in a small dry skillet over medium heat and toast for 3-4 minutes, stirring often with a heatproof spatula, until they smell nutty and look lightly golden; transfer them to a plate to cool.
  4. In a large mixing bowl, whisk 0.5 cups melted and slightly cooled unsalted butter, 0.75 cups granulated sugar, and 0.25 cups packed light brown sugar for 1 minute, until the mixture looks glossy and slightly thickened.
  5. Add 1 large mashed ripe banana to the bowl and whisk for 30-45 seconds until mostly smooth, with only small banana flecks visible.
  6. Add 2 room-temperature large eggs and 1 tsp vanilla extract to the same bowl, then whisk vigorously for 1 minute until the batter is shiny, cohesive, and slightly lighter in color.
  7. Set a fine-mesh sieve over the bowl and sift in 0.75 cups all-purpose flour, 0.5 cups unsweetened cocoa powder, and 0.5 tsp fine salt; fold with a flexible spatula for 45-60 seconds, just until no dry streaks remain and the batter is thick.
  8. Fold 0.5 cups semisweet chocolate chips and the toasted 0.5 cups chopped walnuts into the batter with the spatula for about 20 seconds, stopping as soon as they are evenly distributed.
  9. Scrape the batter into the prepared 8-inch square pan and spread it into an even layer with an offset spatula, making sure the batter reaches the corners.
  10. Bake the brownies on the center rack at 350°F (175°C) for 25-30 minutes, until the edges are set, the top is matte with a few cracks, and a toothpick inserted 2 inches from the edge comes out with moist crumbs rather than wet batter; the center should reach at least 160°F (71°C) on an instant-read thermometer because the batter contains eggs.
  11. Set the pan on a wire rack and cool the brownies in the pan for at least 45 minutes, until the bottom of the pan is only slightly warm and the center has firmed enough to slice cleanly.
  12. Use the parchment overhang to lift the brownie slab from the pan, place it on a cutting board, and cut it into 8 portions with a sharp knife wiped clean between cuts for neat edges.

Nutrition (per serving)

  • Calories: 324
  • Protein: 5 g
  • Fat: 18 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Sugar: 28 g
  • Sodium: 162 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients