This s*** is bananas – the best chocolate brownie recipe

B Is For Brownie slab single origin chocolate brownies

Having recently discovered my very own baked goods nirvana in the form of B Is For Brownie’s incredible bean-to-brownies (those gorgeous things pictured above), you might imagine that my oven had been rendered redundant – certainly where brownie-baking was concerned.

But not a bit of it. I’m impatient, imprecise, and I’d make a horrible GBBO candidate, but I do like to bake; and, for that matter, scoffing raw batter – as much if not more than the end result. I’m not a religious follower of recipes and, like a follower of a multi-deity faith, I don’t worship just one domestic goddess (or god).

My completely (un) failsafe method when I want to make a particular bake is to JFGI it. Failures are forgotten; various triumphs end up scrawled out on scraps of grease-stained, chocolate-smeared paper – their recipes recorded for posterity but rarely revisited.

B is for Brownie Lou Cox bean to brownie chocolate Grenada cocoa small batch

B Is For Brownie’s wares – what any home recipe should aim to emulate

But this one, pulled from the interweb when a bunch of overripe bananas begged to be brownie-fied, is a keeper. Rich, fudgy and chewy, these start pretty darn dense and just get better with age. The banana flavour doesn’t over-announce itself; rather, merely intensifies the already-incredibly-chocolatey character and adds a few tropical tones.

Of course I was tempted to tinker with the original, cooking the butter and sugar to a butterscotch for a tasty toffee-d note, and introducing a supporting cast of malt (Horlicks powder) and salt (in the butter) to add structure and savour.

I hope you enjoy them; and if you don’t, send them my way, ’cause I definitely will. And no apologies for failing to click a pic – you only have to look at my Instagram to know camerawork is not my strongest suit. You are spared, and you are welcome.

Best-ever banana brownies

Makes 16 (or fewer if you cut ’em into big chunky hunks)

  • 175g salted butter (Butter Culture‘s is worth the pilgrimage to Druid Street market)
  • 180g light brown soft sugar
  • 200g bean-to-bar dark chocolate (try Blanxart’s Dominican Republic 72% – ‘chocolate pudding in bar form’), chopped
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed
  • 100g self raising flour
  • 1 tbsp cocoa powder
  • 1 tbsp plain Horlicks powder


  1. Preheat the oven to 180°C, and grease and line a 9-inch square baking tin. Sort out another tin of similar size which fits inside the lined tin – you’ll need this for the magic step which yields super-dense brownies.
  2. In a medium mixing bowl, mix together the eggs, bananas and vanilla essence, then set aside.
  3. Place the butter and sugar in a medium saucepan and set over a medium-low heat. Cook for 3-4 minutes, stirring, until the sugar has melted and the mixture is thickened and butterscotch-y.
  4. Remove from the heat, allow to cool a little, then add the chocolate and stir until the chocolate is fully melted and the mixture is smooth. Transfer to a large mixing bowl and save the dirty saucepan for licking.
  5. Add the egg mixture to the chocolate mix and stir to thoroughly combine. Sift in the flour, cocoa and Horlicks powders, and fold in.
  6. Pour into the prepared tin and bake for 35 minutes (or less if you like them fudgier).
  7. Remove from the oven, cover the brownies with a sheet of foil, and immediately compress with the second tin, adding extra weight with a couple of cans of beans or whatever else you have to hand. Allow to cool completely like this before cutting into cubes, squares, or great big slabs.
  • For more on B Is For Brownie’s bean-to-brownies, click here
  • For the recipe for my Bombay Bad Boy cheesecake, click here
  • For Will Torrent’s recipe for Mississippi banoffee mud pies, click here

Images: B Is For Brownie




2 responses to “This s*** is bananas – the best chocolate brownie recipe

  1. Pingback: Christmas 2016’s best chocolate advent calendars | Culinary Adventures of The Cocoa Nut·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s