Chocolate Banana Fudge Brownies

I know. You're thinking, "Again with the bananas, Alejandra?!?"

I'm obsessed, I tell you... I've been craving these babies nonstop lately so I keep buying them. But it's approximately a billion degrees in our apartment during the day (because, apparently, our building is located on Mercury) so fruit that I leave in the basket in the morning has a tendency to all but disintegrate between breakfast and dinner.

And so, to reduce the waste, I'm forced to bake.

These brownies--made with chestnut flour, ripe bananas, and a mix of cocoa powder and chocolate chips--are freaking incredible. They're soft, fruity, moist, fudge-like, even. The top gets a bit of crisp, but it's all about that practically creamy inside. They taste like no brownie I've ever eaten, but are still recognizable.

And though it's probably technically too hot to be blasting the oven (did I mention that it's hot?), these bake up in just about 20 minutes which, I think, is bearable and worth it. I recommend eating these on the couch, still warm from the oven, with a fan blasting in your face, and an old movie on the TV.

(P.S. See why I told you to get that chestnut flour the other day? I bet you wish you'd listened to me now... ;)

Chocolate Banana Fudge Brownies
The chestnut flour in this recipe adds a lovely layer of fruitiness and moisture, but it can be easily replaced with All Purpose flour for equally delicious results. Or you can make this gluten free by replacing the All Purpose flour entirely with chestnut flour. I like the mix of both, but play around and see what works best for you.

1 stick unsalted butter, cut into small cubes
1/2 cup semi-sweet chocolate chips (or chopped semi-sweet chocolate)
3/4 cup granulated white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 large ripe (or over-ripe) banana
1 teaspoon vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/4 cup chestnut flour (can sub another 1/4 cup all-purpose)

Preheat oven to 325 degrees. Butter and flour an 8" square baking pan

Combine butter and chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir then microwave for another 30 seconds. Stir. Repeat just until the chocolate is melted and you can easily combine.

Stir in the sugar, cocoa powder, and salt. Whisk in the mashed banana until as smooth as possible (will be somewhat grainy).

Whisk in the vanilla extract and each egg, one at a time, until combined.

Use a spatula to gently stir in the AP flour and the chestnut flour just until it is all combined thoroughly.

Pour batter into baking dish and smooth out the top. Bake for 20 - 25 minutes. Let cool completely in the pan before turning out and slicing into desired-sized portions. (I like to turn it out and flip it again to keep the crunch part on top.)

Will keep at room temperature for 2-3 days. (If refrigerated, return to room temperature before eating.)