Yield: Yields 16 brownies
With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps the brownies moist for up to 5 days.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Melt the butter in a 3-quart saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Whisk in the sugar and salt, followed by the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first and then more vigorously until the batter is combined.
Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 40 to 45 minutes. Let the brownies cool in the pan before topping.
Put the chopped chocolate in a medium heatproof bowl. Bring the cream to a boil over medium-high heat, stirring occasionally. Pour the cream mixture through a strainer held directly over the bowl of chopped chocolate. Discard the banana. Let the chocolate mixture stand for 1 minute; then stir until smooth. Pour the ganache evenly over the cooled brownies.
Position a rack 6 inches from the broiler and heat the broiler on high. Cover the ganache with the marshmallows and almonds. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan until the ganache is set, at least 1-1/2 hours. Using the foil overhang, remove the brownies from the pan and cut into 16 squares (use a wet knife to keep the marshmallows from sticking).
For a brownie in a 9 inch pan, the sugar was a lot so I cut it to 1 1/4 cup plus 1tbs and it came out fine, not too sweet. While it was moist it wasn't fudgy, more of like a dense moist cake. This uses 3 eggs and 1 cup of butter. I think I'll stick to my old recipe which uses a lot less but still comes out great.
I couldn't attest to the moistness of these brownies after a few days because they were gone in less than 6 hours (I have a big family), but they were pretty moist fresh. They really don't have a strong banana flavor like I imagined, more of like a fruity depth to the chocolate. I bought semi-sweet chocolate chips and saved myself the trouble of chopping squares. Anyway, they were pretty freakin good. My daughter got tears in her eyes as I cut out half the pan to take to her school bake sale. Just watch them at the end constantly because the marshmallows puff up and brown in no time and you don't want them to burn and ruin all your work.
super moist, banana taste is subtle, perfect in brownie and ganache; I needed a quick dessert and used Duncan hines brownie mix in a box plus using milk to replace water plus 1 tsp of vanilla. I also added 1/2 cup chopped dried cherries in the mix. added banana per recipe and then followed remainder of recipe. So good, the crunchy almonds and browned marshmellow makes it a winner
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?