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! 🙂
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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, then 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!
Chunky Monkey Brownies will have you salivating in no time.
The combination of bananas and chocolate is awesome!
Better taste a quick bite before they’re all gone!
Here’s what I did.
I used these ingredients.
Place softened butter, sugar, brown sugar, eggs, vanilla and salt in a mixing bowl.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add mashed bananas and baking melts. (You can also use regular chocolate chips). Stir with a wooden spoon until combined.
Spray a 9×13″ glass baking dish with cooking spray. Spread chocolate mixture into prepared baking dish.
Sprinkle top with chocolate chips or chocolate chunks.
Bake at 350 for 30-40 minutes until lightly, golden brown and a toothpick inserted in center comes out clean.
I guarantee you’ll be swooning over these decadent dessert brownies.
Chunky Monkey Brownies are irresistible.
Here’s the recipe.
CHUNKY MONKEY BROWNIES
(Recipe adapted from Culinary Mamas; source: adapted from Mark Bittman)
Chunky Monkey Brownies
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 rubber spatula
Ingredients
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 sticks unsalted butter softened, (1 cup)
- 2 large eggs
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 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 or chocolate chunks
- 1/4 cup chocolate chips for the top
Instructions
- Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
- Add flour, mashed banana and baking melts (or chocolate chips).
- Stir with a wooden spoon to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread brownie mixture into prepared pan.
- Smooth the top with a knife or rubber spatula.
- Sprinkle chocolate chips on top.
- Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
Notes
Recipe source: adapted from Mark Bittman.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ½ cups brown sugar, packed
- ½ cup white sugar
- 2 sticks (1 cup) unsalted butter, softened
- 2 large eggs
- ¼ tsp. salt
- 2 tsp. vanilla
- ½ cup banana, mashed with a fork (about one medium-large banana)
- 10-oz. [url href=”http://www.hersheys.com/pure-products.aspx?catg=baking” target=”_blank”]Hershey’s[/url] semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
- ¼ cup [url href=”https://www.nestle.co.nz/brands/milksbaking/nestl%C3%A9baking” target=”_blank”]Nestle’s[/url] chocolate chips for the top
- Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
- Add flour, mashed banana and baking melts (or chocolate chips).
- Stir with a wooden spoon to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread brownie mixture into prepared pan.
- Smooth the top with a knife or rubber spatula.
- Sprinkle chocolate chips on top.
- Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
Aren’t you ready to gobble down one or two of these Chunky Monkey Brownies right now?
Chunky Monkey Brownies are ooey, gooey and delicious!
You may also enjoy these delicious recipes!
Fudge Frosted Chunky Monkey Brownies
Banana Sea Salt Caramel Blondies
Chunky Monkey Brownies
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 rubber spatula
Ingredients
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 sticks unsalted butter softened, (1 cup)
- 2 large eggs
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 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 or chocolate chunks
- 1/4 cup chocolate chips for the top
Instructions
- Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
- Add flour, mashed banana and baking melts (or chocolate chips).
- Stir with a wooden spoon to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread brownie mixture into prepared pan.
- Smooth the top with a knife or rubber spatula.
- Sprinkle chocolate chips on top.
- Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
163 Comments
Tara
June 12, 2024 at 9:18 pm
How do these only have 3.5 stars? I make these in my catering business weekly and everyone Loves them. Easily made them 100 times
Teresa Ambra
June 13, 2024 at 5:10 pm
Hi Tara, thanks so much for stopping by. I agree with you, this amazing recipe deserves 5 stars and is certainly one of our favorites. Thanks for letting me know. So glad you enjoy them.
Bryan
April 19, 2023 at 3:25 am
I made it !! The first time. I messed it up! But the next few days I tried it again, and it was a great success. Thank you for sharing
Teresa Ambra
April 19, 2023 at 5:18 pm
Glad you liked it!
Kate Gillogly
May 21, 2022 at 3:01 pm
Sorry to see that people have stolen your pictures and recipe. UGH. That being said, I made this recipe today and we LOVE them. Just wanted to maybe help some folks with two bits of info. I made a half batch in an 8×8 glass pan, and baked them at 350 for 37 minutes, I also added about 1/2 cup chopped walnuts and a sprinkle more on the top (ala Ben and Jerry’s ice cream flavor) and they were excellent. Thanks for the recipe!
Teresa
May 23, 2022 at 5:04 am
Hi, Kate. So glad you enjoyed the recipe. Those additions sound wonderful. Enjoy your week.
Ella
March 20, 2022 at 6:14 pm
The kids would love these!
Teresa
March 21, 2022 at 6:07 am
Yes, Ella, they are absolutely scrumptious!
Laureen
October 29, 2021 at 7:33 pm
I think they sound delicious but they are hardly weight watcher friendly as the title implies. I wonder if they would work with sugar alternatives? Your thoughts?
Laureen
October 29, 2021 at 7:37 pm
The post I saw said weight watcher I don’t see any reference to that in the actual post
Teresa
November 1, 2021 at 7:46 am
Hi Laureen, that is a spam account that copies my pictures and tries to redirect people away from my blog (the creator) to their spam knock offs. It’s so hard to get them all removed from Pinterest. New ones pop up every day. This is not a weight watcher’s recipe.
Teresa
November 1, 2021 at 7:47 am
Hi, Laureen, please see my above comments about spammers stealing my blog content.
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Eraj Siddiqui
February 9, 2020 at 10:14 am
A perfect recipe for brownie lovers! thanks for sharing this 🙂
Teresa
February 9, 2020 at 3:32 pm
You’re welcome.
Anonymous
April 11, 2021 at 11:37 am
Is it POSSIBLE to make these Brownies without the bananas?? They LOOK SO DELICIOUS, BUT I have an allergy to bananas.
Teresa
April 12, 2021 at 6:58 am
I’m sorry but these can’t be made without the bananas. The texture and everything will be really off.
Molly
August 13, 2021 at 6:15 am
I made them with 1/2 cup of apple sauce and it worked great. Very good recipe I have made it with apple sauce and banana.
Teresa
August 13, 2021 at 11:21 am
Hi, Molly, so glad you let me know how the changes worked out and that you enjoyed the recipe. Thanks for sharing. Have a great week.
Eraj Siddiqui
February 1, 2020 at 1:16 am
this look so delicious .. can’t wait to try !!
Teresa
February 1, 2020 at 11:30 am
They are fantastic!
Yolanda
March 7, 2021 at 7:22 pm
I made these brownies today but with a tweak or two. I used 2 mashed bananas instead of 1. And instead of chocolate melts I used dark chocolate chunks to cut some of the sweetness from the sugars & banana. Also added some chopped nuts and finally, I left off the chocolate chips that go on top. my family loved them, we ate them slightly warm and they were a knock out.
Teresa
March 8, 2021 at 6:43 am
So glad you enjoyed the brownies, Yolanda. Thanks for letting know.
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Kate
September 12, 2019 at 2:54 pm
I added marshmallows to this and it was to die for.
Teresa
September 12, 2019 at 3:43 pm
Hi, Kate. I love the idea of marshmallows! Almost like a S’mores brownie. Yum.
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Joanne
August 7, 2017 at 6:37 pm
Can I freeze these brownies after they are cooled?
Teresa
August 7, 2017 at 8:58 pm
Yes, Joanne. I usually freeze cookies or brownies after I bake them.
Liana
March 13, 2017 at 8:45 pm
Omg these looks and smell amazing! Can’t wait for them to cool a bit so I can eat them! I know what’s for breakfast with my coffee tomorrow!
Teresa
March 14, 2017 at 11:06 am
Thanks, Liana. They really are amazing. Hope you enjoy them. Have a great week.
Pamelabraden
June 22, 2017 at 8:56 pm
Thank for all that they make.
Teresa
June 23, 2017 at 11:55 am
🙂
Amanda
November 3, 2016 at 2:41 pm
Do you taste the banana?
Teresa
November 3, 2016 at 5:16 pm
Hi Amanada. A little bit, but you mostly taste the chocolate baking melts! 🙂
Cara
August 7, 2016 at 8:44 pm
Oh! Btw….used Ghirardelli melting wafers sold at Walmart. Sooooo good.
Teresa
August 8, 2016 at 8:59 am
I didn’t realize Ghirardelli sold those wafers. I’m sure those were so so good. 🙂
Cara
August 7, 2016 at 8:38 pm
Oh…..my…..word.
These are super yummy delicious. Although my husband and son loved them from the start, my daughter and I did not love them on day 1, even once they were completely cooled. In fact, we didn’t care for them much at all. Next day was a different story entirely. They were phenom!! Love this recipe and will make again and again. Thank you for sharing it!
Teresa
August 8, 2016 at 8:59 am
So glad you ended up enjoying these tasty treats, Cara, even if they had to sit a few days before the flavors came together for you!
Qn_Vi
July 19, 2016 at 11:45 am
I am baking these as I type this! I read the comments and reduced the sugar to 3/4 packed brown and 3/4c white. I used 1/8 teaspoon salt (kosher) and added 1/2 teaspoon baking soda. I also added walnuts and only used 1 bag of baking chunks!…they look awesome!
Teresa
July 19, 2016 at 1:25 pm
I hope you and your family enjoy them. They are rich and decadent, so perhaps reducing the sugar will help if you don’t care for brownies quite so sweet.
Brenda
July 17, 2016 at 2:25 pm
Very good recipe but way too many choc chips for me…I only used a half bag for the batter and the other half for the top…next time I will use half of the half…lol…very moist and delicious
Teresa
July 17, 2016 at 3:25 pm
Hi, Brenda. It is a lot of chocolate. 🙂 So glad you enjoyed them anyway.
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July 16, 2016 at 10:57 pm
[…] CHUNKY MONKEY BROWNIES […]
Regina Wright
July 13, 2016 at 9:51 am
This looks fantastic, i love chocolate, bananas and brownies! Can’t wait to try this. Do you recommend a certain type of brownie mix, like milk chocolate, dark chocolate or fudgy? Thanks so much!
Teresa
July 13, 2016 at 3:34 pm
Hi Regina, I use chocolate baking melts when I make this, but you can substitute chocolate chunks. I don’t use brownie mix in this recipe. Thanks for stopping by.
Suzi
July 11, 2016 at 7:50 pm
In the oven now. We added some walnuts and some reeses peanut butter chips on top also 🙂 can’t wait to see how they turn out!
Teresa
July 12, 2016 at 9:38 am
Oh my gosh, Suzi, I’m sure you will be enthralled with Chunky Monkey Brownies with Reese’s chips on top! Yum.
Whisking Mama
July 11, 2016 at 10:50 am
Just made these and my 4 year old and I are in Heaven. I’m always a fan of the chocolate banana combo and this was soooooooo delicious. I think next time a scoop of vanilla ice cream will take this to the next level! Thanks for the recipe ♡
Teresa
July 11, 2016 at 4:19 pm
So glad you enjoyed the recipe! Yes, ice cream – especially something like a Butter Pecan might go really well with this delicious dessert. 🙂 Thanks for stopping by.
Sarita
July 10, 2016 at 5:22 am
Can I substitute another fruit for the bananas? I am allergic to them but would like some fruit flavor when I make these brownies.
Teresa
July 10, 2016 at 12:43 pm
I really don’t know what would do well here, Sarita. You might try a thick, chunky applesauce, but the flavor would be incredibly different.
Anonymous
June 12, 2016 at 9:33 pm
I am confused do I make the brownie like normal with the wet ingredients or just but the powder mixture by itself?
Teresa
June 13, 2016 at 12:57 pm
Start with creaming together all the ingredients (minus the flour and chocolate melts or chocolate chips). Those ingredients are stirred into the batter and then after spreading the batter into the dish, sprinkle more chocolate chips or chunks on top.
Melissa
June 8, 2016 at 2:12 pm
I just made these about 20 minutes ago and oh my goodness they are fantastic! I had to make a few adjustments since I didn’t have the melts so I just substituted milk chocolate chips and used mini chocolate chips on top it. since I like my bars a little more fluffier I added half a teaspoon of baking soda which gives it a kinky or fluffy consistency. Oh my goodness I scooped a huge chunk of my ball and it hit the right spot. Also I had to double the recipe because I had so many bananas that need to be used so I made it in like this huge 12 inch plus pan. Yummy yummy yummy!!
Teresa
June 8, 2016 at 4:04 pm
I’m so glad you enjoyed them Melissa. I like all your suggestions – great ideas. Thanks for stopping by and letting me know you loved these treats.
Lisa
May 17, 2016 at 6:37 pm
Mine is baking as we speak! I will update once I get a taste =). But per commenters’ suggestions, I reduced the sugar to about 1 1/2 cups total. I put a little less than a half cup white sugar, a packed half cup brown sugar, and then eyeballed a bunch more brown sugar because I’m lazy and don’t want to pack another half cup haha. I also used two VERY RIPE bananas, so I knew they would be plenty sweet. Also didn’t have any baking melts, (which is nbd) so I used a combo of nestle semi-sweet and Ghirardelli 60% “baking chips.” I added some walnuts as well. I tasted the batter and it was the perfect level of sweet, salty, and banana-y. I have a feeling these are going to turn out great!
Teresa
May 18, 2016 at 12:35 pm
Hope these turned out well, Lisa. I think any kind of chunky chocolate baking chip will work since the baking melts can usually only be found around the holidays. Thanks for letting me know your tips.
Bekah
May 13, 2016 at 8:50 pm
I just tried these tonight. I didn’t have melts on hand, so I added extra chocolate chips. I tasted the batter, and it wasn’t “banana-y,” but the banana flavor really came out after baking. I halved the recipe and put it in a glass 8×8 pan. My oven is slow, and it took about 40 minutes. Loved the fudgy texture and the chewy edges! I will definitely make this recipe again, although I’d like to try it with dark chocolate chips (or melts or chunks) and maybe throw in some walnuts. Watch out Ben & Jerry’s!
Teresa
May 13, 2016 at 8:55 pm
Hi, Bekah, so glad your family liked them. Using a bag or two of chocolate chunks might also work. I’m sure nuts would be a great addition. 🙂
Tonya
December 28, 2018 at 9:42 pm
Have you ever had Ben & Jerry’s Chubby Hubby Icecream with the chocolate covered pretzels, peanut butter, etc. I would love to see you create a recipe for brownies from that, as well! Challenge accepted? Lol
Teresa
December 29, 2018 at 12:36 pm
Hi Tonya. I bet that would make terrific brownies! 🙂
Sarah
March 23, 2016 at 1:10 pm
These “brownies” were just alright.
A few notes –
1. They are ridiculously sweet. I love sweets a lot…but these are too much. My entire family agreed it was entire too sweet (probably because of the bananas which are a natural sweetener on top of the two different types of sugar AND chocolate in this)
2. If you read Teresas comments back to people about certain ingredients, she gives conflicting advice. An example is the baking melts (which she does not specify in the recipe notes, can usually only be found during Christmas time???) vs using chocolate chips vs chocolate chunks. In the recipe she says sub in chocolate chips if you can’t find the baking melts (which you won’t be able to. I went to three grocery stores looking for them) and then in a response she says chocolate chips don’t work and to use chocolate chunks and then goes back on that advice AGAIN and says NOT to use chocolate chunks??
3. These don’t form the consistency if brownies and are nothing like brownies. You definitely need a fork to eat these.
4. This dessert tastes like super super sweet chocolate chip banana bread except very heavy and gooey.
Teresa
March 25, 2016 at 7:39 pm
Hi, Sarah. I’m sorry you didn’t enjoy the recipe. I happen to love sweet desserts and I thought this was one of the most scrumptious recipes I’ve ever tasted. While baking melts are the best option for the middle of the batter (you can find them around Christmas time or purchase through Amazon). If you can’t locate them, than chocolate chunks are the next best option. If you can’t find either chocolate baking melts or chocolate chunks, then I would use chocolate chips (as the last option), and I would probably increase the amount of chocolate chips somewhat to get closer to the texture I had. Again, I’m sorry your experience wasn’t what you liked, but I’ve talked to many others who loved the recipe as written. Have a great weekend.
Ellie
January 11, 2019 at 4:37 pm
Im sorry i thought it was way too gooey too.
Teresa
January 11, 2019 at 5:38 pm
Hi, Ellie. These are very gooey brownies!
Jenny Robinson
March 13, 2016 at 9:36 pm
I found your recipe yesterday and thought I should make these tomorrow. So today I read thru all of the comments and thought hmm, well I will give it a try and see how they are. I used regular Walmart flour (bleached), didn’t have baking chips but had mini chocolate chips and butterscotch chips, so I mixed the minis in and topped it off with the butterscotch chips and put it in the oven. I just wanted to let everyone know, these were amazing!!! I am surprised there is any left over, trust me when I say they will be gone tomorrow. 🙂 Very brownie like and the mini chocolate chips melted somewhat to give the gooey effect. Thanks for the great recipe, I will make these again for sure!
Teresa
March 14, 2016 at 10:07 am
So glad you enjoyed it with the miniature chocolate chips and butterscotch chips, Jenny. You can also make this with chocolate chunks if you are unable to find the baking melts.
Amanda
February 29, 2016 at 8:14 am
I made these and unfortunately I couldn’t find the hersey chips so it didn’t melt as well and wasn’t the chocolatey but still really good! Do you have your average brownie recipes? I usu cant bake lol and these turned out great !
Teresa
February 29, 2016 at 9:34 am
Thanks, Amanda. My go to recipe for brownies is my Fudge Frosted Brownies. You can find the recipe here: http://cantstayoutofthekitchen.com/2013/11/21/fudge-frosted-brownies/ . These come out perfect every time. The next time you make the Chunky Monkey Brownies try using chocolate chunks (be generous with them) and see if you don’t get a little better outcome if you’re unable to locate the baking melts.
Sabrina
February 23, 2016 at 7:50 am
Came across this recipe looking for something completely different and happened to have two ripe bananas to get rid of so I gave it a try! Since I had two I doubled the banana called for and since I only had choc chips and like to go overboard I put 16oz in the batter and another generous smattering on top… Had to bake it for 45 mins but the results were excellent!!!! Since I put extra banana and choc in I should have cut back on the sugar but I’ll just keep that in mind for next time, and there WILL be a next time!!! ???
Teresa
February 23, 2016 at 9:51 am
Thanks, Sabrina. So glad you enjoyed the recipe. I love your suggestions and don’t think we can ever get enough chocolate. 🙂
Dorena
February 9, 2016 at 7:53 am
Hi, I have been to almost all my grocery stores where I live and can’t seem to find the Hershey baking melts. You suggested using chocolate chips, however how would you get the same look and effect as your recipe and photos? I tried that and they do not melt and look nothing like yours.where did you find the Hershey baking melts that you used? Can you use Wilton candy melts?
Thanks, Dorena
Teresa
February 9, 2016 at 9:27 am
Hi, Dorena. I think you can purchase baking melts around Christmas time in almost any grocery store, but also on Amazon throughout the year. They are so large that they make a real difference in how these brownies turn out. But if you are unable to locate them, I would substitute chocolate chunks, not chocolate chips if I had to make a substitution. I haven’t seen the Wilton candy melts but if they are round and the size of a nickel in circumference and about 1/4 inch or so in depth they should work too. Actually, that would probably be a better substitution to get the correct texture than chocolate chunks. Chocolate chunks would probably be my last alternative, and you would probably have to add a half cup to 1 cup MORE in order to get the same texture. Hope you give them another shot.
Zeekhan
February 2, 2016 at 3:29 pm
I still didn’t tried ur recepi but want to make it. Can u pls tell that without any icing or creamy topping would it come out exactly structure as d picture shows. Thanks
Teresa
February 3, 2016 at 7:44 am
Chunky Monkey Brownies don’t have any icing or topping on them. The key though is to find the chocolate baking melts. They are much larger (about the size of a nickle or quarter) than chocolate chips. If you can’t find them in grocery stores near you, I would recommend chocolate chunks which are also larger than chocolate chips. Hope this helps.
Kellie
November 21, 2015 at 3:31 pm
I made these and followed the instructions exactly—I am a seasoned cook and not a novice. I found the recipe to be quite dry and did not at all look like the picture. I am thinking a smaller pan, not the 9×13 would make it a thicker brownie. Must have with milk or ice cream. The picture looks fabulous though. I will not try these again, but that is what cooking is all about an adventure in the kitchen!
Teresa
November 21, 2015 at 7:58 pm
So sorry, it didn’t work out for you Kellie. The only thing I can think of is that your oven may be a little hotter than mine so they brownies may have cooked more quickly. These brownies are so wonderful – ooey and gooey if you use baking melts.
Hope
November 19, 2015 at 3:18 pm
BEST THING EVER. My fiancé told me he’d pay me to make these brownies every day…which is about how often I’d need to because we could not stop eating them! So delicious and definitely a “keeper” recipe. I never comment on stuff, but I felt like I needed to let everyone know how awesome these are!
Teresa
November 19, 2015 at 4:33 pm
Hope, I’m so glad you took the time to comment on these brownies and let me know how much you enjoyed them. We loved them too. They just kind of have that melt-in-your-mouth goodness that starts you drooling immediately. 🙂
Ronnie Aldrich
November 14, 2015 at 8:57 pm
OMG! My wife just made these for me tonight. They are incredible. The flavor explodes in your mouth. can wait until lunch tomorrow so I can have some more. : )
Teresa
November 15, 2015 at 4:54 pm
Thanks, Ronnie. I have to admit they were some of the best brownies I’ve ever made.
Kira Sun
November 2, 2015 at 2:02 am
Hi! This looks really good, but I don’t really like bananas, so do you think it will turn out just as good without the bananas? Thanks.
Teresa
November 2, 2015 at 9:43 am
I’m sure it will taste wonderfully without the bananas, but I’m not sure what the texture will be like – whether or not it will have enough moisture. Try it as is, but you may have to try it again with something like sour cream or Greek yogurt added to replace the bananas. Thanks for stopping by.
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Shreyashi Ganguly
October 24, 2015 at 4:36 am
Oh wow! This was so good. I loved your recipe. Made it twice already.
I am planning to add this recipe in my best of October recipe roundup to be published on the 31st of October. I would love to add a picture of these beauties (with the proper citations naturally) in my blog post. I hope it is alright by you.
Would love to hear back.
Thank you.
Teresa
October 24, 2015 at 8:53 am
Absolutely! So glad you enjoyed them. I thought they were awesome. 🙂
Vikki
October 7, 2015 at 6:27 am
Hi, I followed the recipe but mine ended up like a cake? Definitely not the right consistency. 🙁
Teresa
October 8, 2015 at 6:24 am
Hi, Vikki, not sure what happened. My consistency was definitely not cake like. Did you use unbleached flour?
Mary
October 4, 2015 at 4:30 pm
Teresa, I just wanted to tell you that I made these brownies again because they are so good. I meant to try another dessert from your website, but I just enjoyed the brownies so much that they were calling me! This time, I decided to use dark chocolate melts and dark chocolate chips because my favorite chocolate is dark chocolate. They weren’t quite as sweet, but still absolutely delicious. I just wanted to share that in case any dark chocolate lovers out there want to try this. Thank you so much for this great recipe! And thank you for sharing your advice in your response below. It is SO helpful for me as a beginner cook.
Teresa
October 5, 2015 at 12:00 pm
Thanks so much, Mary. For those who really don’t want their desserts quite so sweet, using the dark chocolate would be a great alternative. Thanks for sharing.
Anna
October 4, 2015 at 12:05 pm
It looks good but that’s about it. All you taste is sugar and chocolate. Even though I doubled the banana it was still not eatible. My husband told me to throw it out and stick with my delicious banana chocolate muffins. Very disappointing
Teresa
October 5, 2015 at 11:57 am
Wow, Anna, I’ve had so many people make and enjoy these brownies. Sorry you didn’t like them. By the way, these are not supposed to be like muffins, they are supposed to be rich, chocolaty brownies.They’re very fudgy and brownies are usually pretty sweet.
Mary
September 24, 2015 at 11:23 pm
Teresa, I was trying to give this recipe FIVE STARS. I don’t know how it posted below with one. I’m sorry! I tried to mark five stars.
Teresa
September 26, 2015 at 8:30 am
No worries, Mary. So glad you liked them.
Mary
September 24, 2015 at 11:20 pm
Hi Teresa. Thank you so much for this wonderful recipe! I followed the recipe exactly as written, except I added about 3/4 cup walnuts. They were out of this world! The chocolate melts put them over the top. Also, thank you for the pictures and the detailed explanations. I am an uncertain cook, because I’ve just had so many failures. (Really, you wouldn’t believe how many). But the way you explain the recipes gives me the courage to jump in and try. I appreciate all your time and effort so much!
Teresa
September 26, 2015 at 8:30 am
Thank you, Mary. I hope you try other recipes on my blog, too. All have step-by-step directions and pictures so you know what recipes are supposed to look like during the process and after you make them. If you ever have questions about directions or combinations of flavors feel free to ask me. All of us have failures along the way, but those failures help us discover what steps we have to change and what works. Sometimes a recipe, though a failure the first time, can turn out a success with a few improvements along the way. I’ve had that happen more often than I can tell you. Please keep trying! One thing I’ve found helpful over the years is this: when I eat something someone else has made, I ask for the recipe. That way you know what it’s supposed to turn out like. I’ve asked for thousands of recipes over the years and those ones have rarely been failures – and then only because the directions were unclear. In most cases, it is much better to collect recipes from Aunt Sally or friends at work who you know are great cooks and ask them to give you their favorite recipes rather than trying something out of a cookbook. Then make those recipes. Once you have a lot of successes under your belt you will be able to look at a recipe online or in a cookbook and determine if the ingredients listed and the way it is prepared is going to be one that is pleasing to you and your family. I hope this helps. So glad you enjoyed the brownies.
BDM
September 21, 2015 at 7:37 am
In my previous comment- with the bad use of grammar, I meant to say the only really accurate way of measuring ingredients is by WEIGHING. For those who don’t have a scale, a dry measuring cup is needed. Can’t wait to try these brownies.
Teresa
September 22, 2015 at 9:33 am
Thanks for the tip. I know professional cooking schools use scales for dry weights to measure ingredients. But I am an old-fashioned cook. It’s what my mother and grandmother used to use and this still works for me. I rarely have anything turn out poorly from not weighing the ingredients. I hope you make these goodies. They are amazing. Thanks for stopping by.
BDM
September 21, 2015 at 7:33 am
I will definitely try this. By the ingredients I have no doubt they will be delicious, BUT your are showing the INCORRECT way of measuring your dry ingredients, (flour, sugars). You should NOT be using a liquid measuring cup for these. The really accurate way is to measure the ingredients. The only other acceptable way of measuring dry ingredients is with a dry measuring cup.
Ashley
September 19, 2015 at 1:36 pm
These look really GOOD! Thanks.
Teresa
September 20, 2015 at 7:31 pm
Thanks, Ashley, we love these brownies. If you can’t find baking melts, try using chocolate chunks instead.
Pasha
September 10, 2015 at 2:07 am
Hi Teresa
Instead of baking melts could I use a chocolate bar instead?
And how many cups of the chocolate bar would I need? WE don’t use oz in my part of the world. Pleas help.
Kind Regards
Pasha
Teresa
September 10, 2015 at 9:14 am
Pasha, can you find chocolate chunks where you live? They’re a good replacement. Otherwise, if you can only use a chocolate bar then make sure you cut it in larger chunks. I would probably use two chocolate bars if that’s what I was going to use. Save some of the pieces for the top of the brownie before you bake it too. Also, make sure the chocolate bar is sweetened, not bitter chocolate. I hope this works.
Ashley
September 9, 2015 at 6:09 pm
I added walnuts to make them just like the ice cream! They never fully set for me, but were still half gooey even after 40 minutes–but that’s how I like my brownies! The only semi-negative thing that I can say, and I hate it when people say this about desserts, but they are almost too sweet. Next time I make these I will leave out half a cup of sugar. Other than that, they are perfection.
Teresa
September 9, 2015 at 8:32 pm
Thanks, Ashley. If you have a slow oven these may take longer to bake so they are not quite so gooey. By all means, if you think they’re too sweet than reduce the sugar to your personal preference.
onita c.
August 24, 2015 at 9:05 pm
Baking melts can be found at craft stores such as Michael’s and Hobby Lobby.
Teresa
August 25, 2015 at 2:40 pm
Yay! Thanks for sharing Onita.
Rochelle
August 23, 2015 at 8:46 pm
Can someone please tell me how the tops of these are yellow, I assume from the bananas but if you mix all ingredients together like the recipe states how do they then become layered? I love a good chocolate/banana brownie but I don’t see how it layers. Thanks!
Teresa
August 23, 2015 at 8:52 pm
Hi, Rochelle. I’m not sure these really do layer, but I suppose it has to do with how much chocolate you use. I used chocolate baking melts but chocolate chunks will also work. The basic consistency of the brownie is yellowish/brown, then the chocolate has bursts of dark chocolate. Does that help?
Beth W.
August 17, 2015 at 10:59 am
Thank you for posting this recipe! I have had it sitting in my CopyMeThat recipe box for a few weeks now and finally got it made this Sunday. It went together like a dream and is sooooo good. I am sharing it with all my friends. I have been freezer cooking all day and ate a square for breakfast and am eating some more for lunch!! Can’t stay out of them.
One of my minor pet peeves is when people just post how good these look but haven’t tried them yet. No harm done, I just want to know if they taste good, not whether they look good. I may be the only one who feels this way, but here you go folks….These taste amazing. Try them. I have and will again very, very soon.
Teresa
August 17, 2015 at 9:39 pm
Thanks, Beth. We thought these were fantastic when we made them the first time. I’m so glad you and your friends enjoyed them too.
Peggy S.
August 5, 2015 at 12:35 pm
I made these yesterday and they were FANTASTIC! The whole batch was devoured by my husband and kids. Well, and by me, too.
I used bleached all-purpose flour and they weren’t even close to being tough. In fact, I have used unbleached flour only once, and noticed no discernible difference in my baked goods. I also used the milk chocolate baking melts only (no chips), because we aren’t fans of dark or semi-sweet chocolate. Also, and I know I’m in the minority here, I prefer a higher brownie-to-chocolate ratio. I prefer the chocolate to enhance the brownie, not dominate it.
That said, this recipe is phenomenal. I think anyone could adapt it to their own personal taste. Thanks so much for sharing it. I’ll be making this one again and again!
Teresa
August 12, 2015 at 12:15 pm
I’m glad you enjoyed it Peggy. It’s one of those recipes you can improvise a lot and still have great results.
Anonymous
July 31, 2015 at 8:59 am
Its look fabulous I willtry this menu but one more question for keeping this menu. Can I keep out the refrigerator? Thank you for reply me back :))
Teresa
August 1, 2015 at 1:41 pm
I don’t think you need to refrigerate these brownies after baking. I didn’t.
wendy
July 30, 2015 at 7:34 pm
I made these with peanut butter and chocolate chips instead of the the melts will let you know how they turned out.
Teresa
August 1, 2015 at 1:42 pm
Sounds wonderful, Wendy. Hope you enjoyed them.
Kim
July 25, 2015 at 8:51 pm
I could not find baking melts, so I use chocolate chunks by Nestle and they were wonderful, delectable, so CHOCOLATEY and amazing!!
Teresa
July 28, 2015 at 6:55 am
Yes, you’re right, Kim, chocolate chunks would definitely be the next best thing. I think baking melts may only be available during the holiday season.
Cindys
July 23, 2015 at 9:04 pm
Hey, made these tonight. I thought I was making Toll House cookies with bananas, but the texture was different (and great). The recipe is a keeper!
Alycia H
July 22, 2015 at 11:12 pm
I made these today and they are delicious! I just used one 12 oz bag of semi sweet chocolate chunks. I mean they would be even better with more sprinkled on top but they are so good! I also swirled chunky peanut butter on top because I am a PB fanatic. =D
Anonymous
July 22, 2015 at 4:00 am
I’m going to try this recipe. It sound scrumptious, however I love Nuts and I plan to add some to my recipe
Teresa
July 22, 2015 at 12:34 pm
I bet macadamia nuts would work exceptionally well with this recipe. Just saying… 🙂
Anonymous
July 20, 2015 at 6:57 am
Would be great to just be able to get the recipe without all the pictures and such. Jump thru hoops and after reading comments, I’d rather a different version of this one, due to Inconsistencies
Teresa
July 20, 2015 at 10:58 am
I’m sorry you don’t care for the pictures. Please understand that many people offer comments before they’ve actually even make the recipe. Others may not get the best results because they improvised to the point that the recipe was severely compromised. Hope you find a recipe you like. Have a good day.
Dorian
July 19, 2015 at 7:10 pm
These look great. Where do you find baking melts? I tried HEB and they didn’t have them.
Thanks,
Dory
Teresa
July 20, 2015 at 11:00 am
Hi, Dorian. I got them either at H-E-B or Wal-Mart but it was around Christmas time. You may need to check Amazon or some other distributor. Thanks for stopping by.
Alicia
July 18, 2015 at 4:52 pm
And they are chocolatety with just the chips???
Teresa
July 18, 2015 at 9:33 pm
Hi, Alicia. They will be, but the baking melts are so much better.
Anna
July 18, 2015 at 12:08 pm
Can you half the recipe and put in an 8×8 pan or do you need to make the full batch?
Teresa
July 18, 2015 at 12:15 pm
Hey, Anna. I’m sure you can halve the recipe, but you may want to check your cooking time. It probably will decrease significantly. Start checking at around 20 minutes and then every 5 minutes until a toothpick comes out clean (it may have chocolate goo, but not batter goo, if that makes sense).
Anna
July 21, 2015 at 9:53 am
Okay great. Thank you! I hope to try these soon!
Fantastic!!!!
July 18, 2015 at 4:44 am
These were absolutely fabulous.
Teresa
July 18, 2015 at 9:33 am
Thanks, Terry! I could hardly keep from eating ALL of them. 🙂
Nicole
July 17, 2015 at 7:42 pm
These look fabulous!! I’ve featured them on my weekly roundup. Thank you for these!
Teresa
July 18, 2015 at 9:32 am
Thanks, Nicole. They aren’t difficult to make either. You need to give ’em a try. 🙂
Christian
July 17, 2015 at 5:08 pm
Would be perfect with some nuts.
Teresa
July 18, 2015 at 9:31 am
They are great without nuts, Christian, but if you enjoy nuts, feel free to add them! I bet macadamia nuts would be great.
Holly
July 17, 2015 at 3:50 pm
Looksj good No nuts!
Teresa
July 18, 2015 at 9:31 am
They are good Holly! A great recipe for those who are allergic to nuts.
Kay
July 17, 2015 at 8:13 am
Look good!
and to Barb- leaving out the banana’s would defeat the purpose of calling them Chunky Monkey brownies!!
If you want regular brownies, find a recipe for them….. just sayin’
Anonymous
July 17, 2015 at 7:55 pm
I agree with Kay. Find another recipe if you don’t want bananas.
Teresa
July 18, 2015 at 9:32 am
🙂 They really are wonderful with bananas, but for those who are allergic may some flavor of Greek yogurt can be substituted. Thanks for stopping by.
Teresa
July 18, 2015 at 9:30 am
They were wonderful, Kay. And, yes, these would certainly be better with the bananas rather than without them.
Cindy M.
July 17, 2015 at 8:02 am
These look delicious. I will be making them for a family get together on Sunday. Thank you!
Teresa
July 18, 2015 at 9:30 am
They are so good, Cindy. Especially if you can find the baking melts rather than regular chocolate chips. Ummmmmmmmmmmm. 🙂
Amber
July 16, 2015 at 10:46 pm
How ripe do the bananas need to be? Can they still be yellow or do the need to be brown?
Teresa
July 18, 2015 at 9:29 am
Any kind of bananas will work, Amber. You’ll love this recipe!
Jenn
July 16, 2015 at 1:15 pm
Can these be made without bananas?
Teresa
July 16, 2015 at 2:11 pm
Hi, Jenn. You will definitely have a different consistency without the bananas. You may try using Greek yogurt or something if the mixture is too dry.
Tiffany
July 15, 2015 at 5:01 pm
Do you taste the banana?
Teresa
July 15, 2015 at 7:30 pm
Hi, Tiffany. It’s not a super strong taste. Mostly you taste the chocolate! 🙂
Barbara
July 15, 2015 at 12:07 pm
can these be made without the bananas??
Teresa
July 15, 2015 at 12:17 pm
Hi, Barbara, I believe I responded to your email about this already. Thanks for stopping by.
Hannah
July 16, 2015 at 9:03 am
I would like to know if they can be made without bananas as well.
Teresa
July 16, 2015 at 2:13 pm
Hi Hannah, I’ve had several people ask me about the bananas. It is going to change the texture of the brownies. That said, you may try plain or vanilla yogurt as a substitute and see how it works. I’m not sure I would use more than about a half cup though, because it’s a lot thinner than mashed bananas.
Banana Blondies – Can't Stay Out of the Kitchen
June 5, 2015 at 12:33 pm
[…] Chunky Monkey Blondies […]
Shari Kelley
May 27, 2015 at 2:56 pm
Mmmm! Looks delicious, Teresa! So gooey and chocolaty. I’m sure I would love these!
Teresa
May 27, 2015 at 5:43 pm
Thanks, Shari. I could have eaten all of them. 🙂