These enticing squares blend the flavours of moist banana bread and cakey brownies. For a nut-free version, omit the pecans and increase the chocolate chunks to 2 cups.
- Prep time 20 minutes
- Total time 3 hours
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in bananas, semisweet chocolate and vanilla. In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture just until combined. Stir in dark chocolate and 1 cup of the pecans.
Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with remaining pecans.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 35 to 40 minutes. Let cool completely in pan, about 2 hours. Lift out onto cutting board; cut into squares. (Make-ahead: Store in airtight container for up to 3 days.)
Makes 48 brownies.
Nutritional facts per brownie: about
- Fibre 1 g
- Sodium 93 mg
- Sugars 12 g
- Protein 2 g
- Calories 155.0
- Total fat 9 g
- Potassium 88 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
%RDI
- Iron 6.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0
