Ripe bananas are the secret ingredient in these moist, rich brownies. The fruit adds sweetness and moisture, which allows for a smaller amount of added oil and sweetener. Plus, these treats are whole-grain! I can assure you - no one will notice the difference!
Nonstick cooking spray
1 four-oz. bar 60% semisweet or dark chocolate, chopped
2 medium-sized ripe bananas
1/2 cup safflower, grapeseed, or vegetable oil
2 large eggs
2 tsp. pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup white whole-wheat flour or whole-wheat flour
1/4 cup coconut sugar
1/4 cup white sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
- Preheat the oven to 350 degrees F, and spray an 8x8-inch baking dish with cooking spray. In a medium microwave-safe bowl, melt the chocolate in the microwave, about 1 minute and 20 seconds (microwave in 45 second increments, and stir). Let the chocolate cool to slightly warm. To the melted chocolate, whisk in the bananas, oil, eggs, and vanilla. Use a potato masher to mash the bananas, and stir together the ingredients until well mixed.
- In a medium bowl, whisk together the cocoa powder, flour, coconut sugar, white sugar, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture, and stir together until well-blended (but do not over-mix).
- Pour the batter into the greased baking dish, and bake until a tester inserted into the center comes out with only a couple of moist crumbs, about 30 minutes (check after 25 minutes). Let cool, chill, and then cut into 8 squares.