Chocolate-Banana Peanut Butter Streusel Brownies

Chocolate-Banana Peanut Butter Streusel Brownies

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  • Prep Time


  • Total Time


  • Servings



  • 5

    ounces semisweet chocolate

  • 1

    ounce bittersweet chocolate

  • 6

    tablespoons salted butter

  • 1

    cup light brown sugar, packed

  • 2

    large eggs

  • ½

    teaspoon vanilla

  • ½

    small banana, well mashed

  • ¾

    cup flour, sifted

  • 1

    tablespoon unsweetened cocoa powder

  • ¼

    teaspoon salt

  • ½

    cup semisweet chocolate chips

  • ½

    cup chopped pecans, lightly toasted


Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan. Mix flour, cocoa, and salt together and set aside. Combine sugar, eggs, and banana in a separate bowl-stir until combined. I did this with a fork. Melt butter in a saucepan over medium low heat, then reduced heat to low and add 5 oz and 1 oz of chocolates. Cook and stir over low until smooth. Cool 5 minutes. Add chocolate to sugar egg/banana mixture-stir until combined. Stir in dry ingredients until just combined. Fold in that last 1/2 cup chips and nuts. Bake 35-40 min, check at 35 (Anna’s note- I baked a full 45 min) Peanut Butter Swirl- In a small microwave-safe bowl, mix 2 teaspoons vegetable oil or melted butter with about 1/4 cup smooth peanut butter. Heat for 10-20 seconds to melt the peanut butter. Drop small teaspoonfuls over top of brownie batter, leaving gaps between the puddles, then drag a knife through to make a design. Cool completely before cutting. Also, I recommend chilling – especially if you are topping with peanut butter.


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