Easy

Bar Desserts

Chunky Monkey Brownies

Name: Chunky Monkey Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup + 2 tablespoons mashed ripe bananas (about 2 large bananas); 1/2 cup (1 stick) salted butter, melted; 1 cup chocolate chips (for melting); 1 1/4 cups granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/4 cup cocoa powder; 1 cup all-purpose flour; 1/2 teaspoon fine sea salt; 1 teaspoon instant coffee; 3/4 cup chocolate chips (for folding in)

Got overripe bananas and not in the mood for banana bread? Make these rich, fudgy banana brownies instead.

Prep Time

15 min

Cook Time

40 min

Total Time

1 hour 40 min

Servings

I had a couple of very ripe bananas on the counter and absolutely no interest in making banana bread for the hundredth time. What I did want was brownies. So this recipe is basically the compromise: rich, fudgy brownies that use up bananas without turning into cake. These are made in an 8x8 pan, no mixer required, and lean fully into being a dessert. The banana flavor is there, but it's not the main event. Chocolate is.

Why This Recipe Works

Bananas add moisture which helps keep the brownies fudgy and more forgiving if you bake them a minute too long
Bananas round out the sweetness so the chocolate tastes more balanced
Instant coffee wakes up the chocolate flavor without being noticeable
Vigorous whisking dissolves the sugar and builds structure for a crackly top
Lower bake temp (325°F) helps them bake evenly and stay soft in the center

Ingredients

Instructions

Preheat your oven to 325°F (163°C), convection. Grease and line an 8x8-inch pan with parchment paper.

Mash the bananas until completely smooth with no large chunks.

Microwave the butter and 1 cup of chocolate chips for about 1 minute, stirring until smooth and glossy.

In a large bowl, vigorously whisk the sugar, cocoa powder, eggs, vanilla, and instant coffee for 1-2 minutes, until slightly thickened.

Don't rush this step. Whisking vigorously dissolves the sugar and builds the structure that creates a crackly top. If you barely mix, the top can end up looking like a bunch of tiny holes instead of smooth and shiny.

Whisk in the melted chocolate mixture and bananas until fully smooth and glossy.

Add the flour and salt. Whisk just until combined — do not overmix.

Overmixing at this point can make the brownies dense in a bad way instead of fudgy.

Gently fold in the remaining 3/4 cup chocolate chips.

Spread the batter evenly in the prepared pan. Bake for 38-42 minutes, until the top is crackly, the center feels set but springy, and a toothpick comes out with moist crumbs — not wet batter.

Let brownies cool in the pan for 45-60 minutes before slicing.

Cooling is part of the process. They'll hold together better and the texture will be noticeably fudgier.

Tips for Success

Use Instant Coffee

You won't taste it, but it makes the chocolate flavor stronger and more noticeable. If you've ever had brownies that tasted kind of flat, this is one of the easiest ways to fix that.

Whisk Vigorously

Whisking the sugar, cocoa powder, and eggs for 1-2 minutes helps dissolve the sugar and build the structure that creates a crackly top. This step is what gives you that classic brownie look.

Don't Overmix the Flour

Once the flour goes in, mix just until everything comes together. Overmixing can make the brownies dense in a bad way instead of fudgy.

Cool Before Slicing

Let them cool in the pan for 45-60 minutes. They'll hold together better and the texture will be noticeably fudgier.

Equipment

8x8-inch baking pan

Parchment paper

Microwave-safe bowl (for melting butter and chocolate)

Large mixing bowl

Whisk

Spatula (for folding in chocolate chips)

Storage & Make-Ahead

Room Temperature

Store in an airtight container at room temperature for up to 4-5 days.

Make It Your Own

Peanut Butter Swirl

Dollop spoonfuls of peanut butter on top of the batter and swirl with a knife before baking