Chunky Monkey Brownies

Chunky Monkey Brownies
Chunky Monkey Brownies are so sensational you will drool while you’re eating them. No kidding. I know you are probably tired of me raving about the richness and decadence of a specific dessert. I just can’t help it. Instead of using regular chocolate chips I used Hershey’s new baking melts in the brownie and then used chocolate chips on top. Oh, my. Chocolate just explodes in your mouth with every bite. The Baking Melts are much larger than chocolate chips so it’s like having miniature chocolate candies inside. Loved ’em! 🙂
I had an overabundance of bananas on my hands last month. John was out of town for a week and, before he left, he purchased several big batches of bananas. I think I had about 15-20 bananas I needed to get rid of. So, I started checking out Pinterest for ideas on goodies I could make using overripe bananas. I found several recipes I decided to make, including this one based on a Mark Bittman Recipe.
While I normally would have made this recipe with chocolate chips, I had these baking melts that I purchased before the holidays that I wanted to use up, so I thought this would be a good recipe to do that. I wasn’t disappointed. Chunky (really chunky) Monkey Brownies turned out terrific. My heavens, it was hard to keep my hands out of these goodies! If you have a hard time finding baking melts, you can substitute chocolate chunks.
If you’re looking for a rich, gooey and, yes, decadent brownie recipe, than look no farther than Chunky Monkey Brownies with baking melts. Y-U-M. Yes, of course, you can use chocolate chips or chocolate chunks. But for a richer, deep chocolate flavor, try the baking melts. They’re awesome!
You will swoon over these rich, decadent brownies filled with chocolate baking melts, chocolate chips and bananas. Ooey, gooey and delicious!

  • 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups brown sugar packed
  • 1/2 cup white sugar
  • 2 sticks unsalted butter, softened 1 cup
  • 2 large eggs
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1/2 cup banana, mashed with a fork about one medium-large banana
  • 10 oz. Hershey’s semi-sweet chocolate baking melts or 12-oz. semi-sweet chocolate chips
  • 1/4 cup Nestle's chocolate chips for the top
  1. Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
  2. Add flour, mashed banana and baking melts (or chocolate chips).
  3. Stir with a wooden spoon to combine.
  4. Spray a 9x13” glass baking dish with cooking spray.
  5. Spread brownie mixture into prepared pan.
  6. Smooth the top with a knife or rubber spatula.
  7. Sprinkle chocolate chips on top.
  8. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
  9. Cool completely before cutting into bars.
NOTE: I beat the butter-sugar mixture for about a minute so it beat a lot of air into the batter. That provided a little more lift since this recipe doesn't call for baking soda or baking powder.
NOTE: If you live in a high-altitude location, you may have to add a teaspoon of baking soda for these to raise properly.
NOTE: While my oven took about 30 minutes to bake these sufficiently, your oven may quick these more quickly. Do not allow the the brownies to overbake and dry out.
NOTE: For best results, bake these brownies in a glass baking dish--not an aluminum pan.
NOTE: If you are unable to find chocolate baking melts, substitute chocolate chunks.

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