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. But for a richer, deep chocolate flavor, try the baking melts. They’re awesome!

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Chunky Monkey Brownies will have you salivating in no time.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

The combination of bananas and chocolate is awesome!

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Better taste a quick bite before they’re all gone!

 

Here’s what I did.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

I used these ingredients.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Place softened butter, sugar, brown sugar, eggs, vanilla and salt in a mixing bowl.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Cream ingredients with an electric mixer until smooth.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

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.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Spray a 9×13″ glass baking dish with cooking spray. Spread chocolate mixture into prepared baking dish.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Sprinkle top with chocolate chips.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Bake at 350 for 30-40 minutes until lightly, golden brown and a toothpick inserted in center comes out clean.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

I guarantee you’ll be swooning over these decadent dessert brownies.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Chunky Monkey Brownies are irresistible.

 

Here’s the recipe.

CHUNKY MONKEY BROWNIES

(Recipe adapted from Culinary Mamas; source: adapted from Mark Bittman)

Print Recipe
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You will swoon over these rich, decadent brownies filled with chocolate baking melts, chocolate chips and bananas. Ooey, gooey and delicious!
Chunky Monkey Brownies | Can't Stay Out of the Kitchen
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chunky Monkey Brownies | Can't Stay Out of the Kitchen
Instructions
  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.
Recipe Notes

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.

Recipe source: adapted from Mark Bittman.

 

[b]Chunky Monkey Brownies[/b]
Recipe Type: Cookies, Brownies and Bars
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://culinarymamas.com/chunky-monkey-blondies-one-bowl/” target=”_blank”]Culinary Mamas[/url]; source adapted from [url href=”http://markbittman.com/recipes/” target=”_blank”]Mark Bittman[/url]
Prep time:
Cook time:
Total time:
Serves: 24
You will swoon over these rich, decadent brownies filled with [url href=”http://www.hersheys.com/pure-products.aspx?catg=baking” target=”_blank”]chocolate baking melts[/url], [url href=”https://www.nestle.co.nz/brands/milksbaking/nestl%C3%A9baking” target=”_blank”]chocolate chips[/url] and bananas. Ooey, gooey and delicious!
Ingredients
  • 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
Instructions
  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 9×13” 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.
Notes
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.[br][br]If you live in a high-altitude location, you may have to add a teaspoon of baking soda for these to raise properly.[br][br]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.[br][br]For best results, bake these brownies in a glass baking dish–not an aluminum pan.

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Aren’t you ready to gobble down one or two of these Chunky Monkey Brownies right now?

Chunky Monkey Brownies | Can't Stay Out of the Kitchen | these ooey, gooey #brownies are filled with #chocolate baking melts, #chocolatechips and #bananas. They are beyond amazing. #dessert #cookie

Chunky Monkey Brownies are ooey, gooey and delicious!

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Chocolate Glazed M&M Skookie | Can't Stay Out of the Kitchen

 

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Praline Brookies | Can't Stay Out of the Kitchen

 

Banana Mini Morsel Bars

Banana Mini Morsel Bars | Can't Stay Out of the Kitchen

You may find these items helpful for making this recipe.

 
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125 Replies to "Chunky Monkey Brownies"

  • comment-avatar
    Liana March 13, 2017 (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!

    • comment-avatar
      Teresa March 14, 2017 (11:06 am)

      Thanks, Liana. They really are amazing. Hope you enjoy them. Have a great week.

  • comment-avatar
    Amanda November 3, 2016 (2:41 pm)

    Do you taste the banana?

    • comment-avatar
      Teresa November 3, 2016 (5:16 pm)

      Hi Amanada. A little bit, but you mostly taste the chocolate baking melts! 🙂

  • comment-avatar
    Cara August 7, 2016 (8:44 pm)

    Oh! Btw….used Ghirardelli melting wafers sold at Walmart. Sooooo good.

    • comment-avatar
      Teresa August 8, 2016 (8:59 am)

      I didn’t realize Ghirardelli sold those wafers. I’m sure those were so so good. 🙂

  • comment-avatar
    Cara August 7, 2016 (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!

    • comment-avatar
      Teresa August 8, 2016 (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!

  • comment-avatar
    Qn_Vi July 19, 2016 (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!

    • comment-avatar
      Teresa July 19, 2016 (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.

  • comment-avatar
    Brenda July 17, 2016 (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

    • comment-avatar
      Teresa July 17, 2016 (3:25 pm)

      Hi, Brenda. It is a lot of chocolate. 🙂 So glad you enjoyed them anyway.

  • Top Mind-Blowing Delicious Recipes! July 16, 2016 (10:57 pm)

    […] CHUNKY MONKEY BROWNIES […]

  • comment-avatar
    Regina Wright July 13, 2016 (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!

    • comment-avatar
      Teresa July 13, 2016 (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.

  • comment-avatar
    Suzi July 11, 2016 (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!

    • comment-avatar
      Teresa July 12, 2016 (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.

  • comment-avatar
    Whisking Mama July 11, 2016 (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 ♡

    • comment-avatar
      Teresa July 11, 2016 (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.

  • comment-avatar
    Sarita July 10, 2016 (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.

    • comment-avatar
      Teresa July 10, 2016 (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.

  • comment-avatar
    Anonymous June 12, 2016 (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?

    • comment-avatar
      Teresa June 13, 2016 (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.

  • comment-avatar
    Melissa June 8, 2016 (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!!

    • comment-avatar
      Teresa June 8, 2016 (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.

  • comment-avatar
    Lisa May 17, 2016 (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!

    • comment-avatar
      Teresa May 18, 2016 (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.

  • comment-avatar
    Bekah May 13, 2016 (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!

    • comment-avatar
      Teresa May 13, 2016 (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. 🙂

  • comment-avatar
    Sarah March 23, 2016 (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.

    • comment-avatar
      Teresa March 25, 2016 (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.

  • comment-avatar
    Jenny Robinson March 13, 2016 (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!

    • comment-avatar
      Teresa March 14, 2016 (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.

  • comment-avatar
    Amanda February 29, 2016 (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 !

    • comment-avatar
      Teresa February 29, 2016 (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.

  • comment-avatar
    Sabrina February 23, 2016 (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!!! ???

    • comment-avatar
      Teresa February 23, 2016 (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. 🙂

  • comment-avatar
    Dorena February 9, 2016 (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

    • comment-avatar
      Teresa February 9, 2016 (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.

  • comment-avatar
    Zeekhan February 2, 2016 (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

    • comment-avatar
      Teresa February 3, 2016 (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.

  • comment-avatar
    Kellie November 21, 2015 (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!

    • comment-avatar
      Teresa November 21, 2015 (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.

  • comment-avatar
    Hope November 19, 2015 (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!

    • comment-avatar
      Teresa November 19, 2015 (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. 🙂

  • comment-avatar
    Ronnie Aldrich November 14, 2015 (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. : )

    • comment-avatar
      Teresa November 15, 2015 (4:54 pm)

      Thanks, Ronnie. I have to admit they were some of the best brownies I’ve ever made.

  • comment-avatar
    Kira Sun November 2, 2015 (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.

    • comment-avatar
      Teresa November 2, 2015 (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.

  • Best of October 2015: A Round-up - And Cakes Too October 30, 2015 (10:32 pm)

    […] Stay Out of The Kitchen puts an enchanting spin on regular brownies to create these sinful Chunky Monkey Brownies. Banana, chocolate melts and chocolate chips combine to create the most wonderful and gooey […]

  • comment-avatar
    Shreyashi Ganguly October 24, 2015 (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.

    • comment-avatar
      Teresa October 24, 2015 (8:53 am)

      Absolutely! So glad you enjoyed them. I thought they were awesome. 🙂

  • comment-avatar
    Vikki October 7, 2015 (6:27 am)

    Hi, I followed the recipe but mine ended up like a cake? Definitely not the right consistency. 🙁

    • comment-avatar
      Teresa October 8, 2015 (6:24 am)

      Hi, Vikki, not sure what happened. My consistency was definitely not cake like. Did you use unbleached flour?

  • comment-avatar
    Mary October 4, 2015 (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.

    • comment-avatar
      Teresa October 5, 2015 (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.

  • comment-avatar
    Anna October 4, 2015 (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

    • comment-avatar
      Teresa October 5, 2015 (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.

  • comment-avatar
    Mary September 24, 2015 (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.

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      Teresa September 26, 2015 (8:30 am)

      No worries, Mary. So glad you liked them.

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    Mary September 24, 2015 (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!

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      Teresa September 26, 2015 (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.

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    BDM September 21, 2015 (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.

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      Teresa September 22, 2015 (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.

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    BDM September 21, 2015 (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.

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    Ashley September 19, 2015 (1:36 pm)

    These look really GOOD! Thanks.

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      Teresa September 20, 2015 (7:31 pm)

      Thanks, Ashley, we love these brownies. If you can’t find baking melts, try using chocolate chunks instead.

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    Pasha September 10, 2015 (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

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      Teresa September 10, 2015 (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.

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    Ashley September 9, 2015 (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.

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      Teresa September 9, 2015 (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.

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    onita c. August 24, 2015 (9:05 pm)

    Baking melts can be found at craft stores such as Michael’s and Hobby Lobby.

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      Teresa August 25, 2015 (2:40 pm)

      Yay! Thanks for sharing Onita.

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    Rochelle August 23, 2015 (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!

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      Teresa August 23, 2015 (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?

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    Beth W. August 17, 2015 (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.

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      Teresa August 17, 2015 (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.

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    Peggy S. August 5, 2015 (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!

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      Teresa August 12, 2015 (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.

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    Anonymous July 31, 2015 (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 :))

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      Teresa August 1, 2015 (1:41 pm)

      I don’t think you need to refrigerate these brownies after baking. I didn’t.

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    wendy July 30, 2015 (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.

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      Teresa August 1, 2015 (1:42 pm)

      Sounds wonderful, Wendy. Hope you enjoyed them.

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    Kim July 25, 2015 (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!!

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      Teresa July 28, 2015 (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.

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    Cindys July 23, 2015 (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!

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    Alycia H July 22, 2015 (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

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    Anonymous July 22, 2015 (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

    • comment-avatar
      Teresa July 22, 2015 (12:34 pm)

      I bet macadamia nuts would work exceptionally well with this recipe. Just saying… 🙂

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    Anonymous July 20, 2015 (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

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      Teresa July 20, 2015 (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.

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    Dorian July 19, 2015 (7:10 pm)

    These look great. Where do you find baking melts? I tried HEB and they didn’t have them.

    Thanks,

    Dory

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      Teresa July 20, 2015 (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.

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    Alicia July 18, 2015 (4:52 pm)

    And they are chocolatety with just the chips???

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      Teresa July 18, 2015 (9:33 pm)

      Hi, Alicia. They will be, but the baking melts are so much better.

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    Anna July 18, 2015 (12:08 pm)

    Can you half the recipe and put in an 8×8 pan or do you need to make the full batch?

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      Teresa July 18, 2015 (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).

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        Anna July 21, 2015 (9:53 am)

        Okay great. Thank you! I hope to try these soon!

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    Fantastic!!!! July 18, 2015 (4:44 am)

    These were absolutely fabulous.

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      Teresa July 18, 2015 (9:33 am)

      Thanks, Terry! I could hardly keep from eating ALL of them. 🙂

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    Nicole July 17, 2015 (7:42 pm)

    These look fabulous!! I’ve featured them on my weekly roundup. Thank you for these!

    • comment-avatar
      Teresa July 18, 2015 (9:32 am)

      Thanks, Nicole. They aren’t difficult to make either. You need to give ’em a try. 🙂

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    Christian July 17, 2015 (5:08 pm)

    Would be perfect with some nuts.

    • comment-avatar
      Teresa July 18, 2015 (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.

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    Holly July 17, 2015 (3:50 pm)

    Looksj good No nuts!

    • comment-avatar
      Teresa July 18, 2015 (9:31 am)

      They are good Holly! A great recipe for those who are allergic to nuts.

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    Kay July 17, 2015 (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’

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      Anonymous July 17, 2015 (7:55 pm)

      I agree with Kay. Find another recipe if you don’t want bananas.

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        Teresa July 18, 2015 (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.

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      Teresa July 18, 2015 (9:30 am)

      They were wonderful, Kay. And, yes, these would certainly be better with the bananas rather than without them.

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    Cindy M. July 17, 2015 (8:02 am)

    These look delicious. I will be making them for a family get together on Sunday. Thank you!

    • comment-avatar
      Teresa July 18, 2015 (9:30 am)

      They are so good, Cindy. Especially if you can find the baking melts rather than regular chocolate chips. Ummmmmmmmmmmm. 🙂

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    Amber July 16, 2015 (10:46 pm)

    How ripe do the bananas need to be? Can they still be yellow or do the need to be brown?

    • comment-avatar
      Teresa July 18, 2015 (9:29 am)

      Any kind of bananas will work, Amber. You’ll love this recipe!

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    Jenn July 16, 2015 (1:15 pm)

    Can these be made without bananas?

    • comment-avatar
      Teresa July 16, 2015 (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.

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    Tiffany July 15, 2015 (5:01 pm)

    Do you taste the banana?

    • comment-avatar
      Teresa July 15, 2015 (7:30 pm)

      Hi, Tiffany. It’s not a super strong taste. Mostly you taste the chocolate! 🙂

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    Barbara July 15, 2015 (12:07 pm)

    can these be made without the bananas??

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      Teresa July 15, 2015 (12:17 pm)

      Hi, Barbara, I believe I responded to your email about this already. Thanks for stopping by.

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        Hannah July 16, 2015 (9:03 am)

        I would like to know if they can be made without bananas as well.

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          Teresa July 16, 2015 (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.

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  • comment-avatar
    Shari Kelley May 27, 2015 (2:56 pm)

    Mmmm! Looks delicious, Teresa! So gooey and chocolaty. I’m sure I would love these!

    • comment-avatar
      Teresa May 27, 2015 (5:43 pm)

      Thanks, Shari. I could have eaten all of them. 🙂

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