Рецепт Banana Brownies with Peanut Butter Drizzle
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Banana Brownies with Peanut Butter Drizzle
I just want to say I am loving these
crazy brownies! The combination of banana and chocolate is so so good. It's the
same as a chocolate covered banana that's been frozen and rolled in peanuts but
really not at all :). There are so many fun flavors that brownies can meld with
that the list would be endless. I have a list of brownie flavor ideas and I'm
pretty sure there are at least thirty or forty. That's a lot of brownies...
I decided to make these in muffin cups because
if you've been reading my blog for any amount of time you may know I'm a huge
fan of individual desserts. It's also easier for my three year old to hold
because it crumbles if it is simply cut. Also, portion control folks...I may
have eaten two but I sure enough wanted three :).
This recipe only makes 10 which isn't too
many really. You could always take a few to work or give them ro friends or
neighbors...whoever. Not many people would turn down a brownie, even one that
has banana in it and is drizzled with peanut butter. I almost drizzled these
with chocolate syrup too, but decided against it. I'm glad I left it at the
peanut butter though, but feel free to drizzle them with whatever you
fancy.
I also contemplated skipping the peanut
butter and drizzling them with caramel sauce, yum! I have a few that don't have
the peanut butter drizzled on them, maybe I will try them with the caramel. So
many options. If you really weren't excited about the banana you could probably
get away with just leaving it out of the recipe the brownies would be just as
delicious, but I think it adds something different and delicious! Happy Baking!
Banana Brownies with Peanut Butter
Drizzle
Makes 10
Ingredients:
- - ½ cup (1 stick) butter, melted
- - ½ cup granulated sugar
- - ½ cup light brown sugar
- - ¼ teaspoon salt
- - ½ teaspoon vanilla
- - 2 whole eggs
- - 1 medium banana, mashed
- - ½ cup cocoa powder
- - 1 cup all-purpose flour
- - 2 tablespoons peanut butter
Directions:
1. Preheat the oven to 350F. Grease a 10 cups of a
12-cup muffin pan with nonstick spray, set aside.
2. In a medium bowl, using a spoon or a spatula mix
together butter, both sugars, salt, and vanilla until blended.
3. Add eggs, one at a time, mixing in completely
after each addition. Stir in mashed banana.
4. Stir in cocoa powder and flour until completely
blended. Portion the batter evenly between 10 muffin cups. Bake 15-17 minutes
or until toothpick inserted slightly off center comes out clean. Cool several
minutes in pan, then remove the brownies to a wire rack.
5. Melt the peanut butter in a microwave safe dish
for 30-40 seconds until liquid. Pour the peanut butter into a parchment piping
bag or a ziplock bag. Carefully cut off a small tip and pipe the peanut butter
over the inverted brownies. Serve warm.
Recipe adapted from Back For Seconds
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