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Chunky Monkey Brownies | Can't Stay Out of the Kitchen

Chunky Monkey Brownies

Teresa Ambra
Chunky Monkey Brownies will rock your world! You will swoon over these rich, decadent brownies filled with chocolate baking melts, chocolate chips and bananas. Ooey, gooey and delicious!
3.48 from 534 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 261 kcal

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

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 cook these more quickly. Do not allow 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.
 
NOTE: Hershey’s semi-sweet baking melts are hard to find. I prefer to use two 12-oz. packages of Hershey’s Semi-Sweet chocolate chunks instead. Place 1 ½ bags in the batter and sprinkle the remaining half bag (one cup) on top of the brownies before baking.
 
NOTE: For easier cutting: refrigerate bars in baking dish about an hour or so before cutting into bars.
 
Recipe source: adapted from Mark Bittman.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 261kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 32mgPotassium: 122mgFiber: 1gSugar: 23gVitamin A: 266IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
Keyword bananas, brownie, chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert
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