Preheat oven to 325 degrees F.
Spray cooking spray on bottom only of an 8 inch metal pan.
Mix flour, cocoa, and salt together and set aside.
Combine sugar, eggs, and banana in a separate bowl-stir until combined. I did this with a fork.
Melt butter in a saucepan over medium low heat, then reduced heat to low and add 5 oz and 1 oz of chocolates.
Cook and stir over low until smooth.
Cool 5 minutes.
Add chocolate to sugar egg/banana mixture-stir until combined.
Stir in dry ingredients until just combined.
Fold in that last 1/2 cup chips and nuts.
Bake 35-40 min, check at 35 (Anna’s note- I baked a full 45 min)
Peanut Butter Swirl-
In a small microwave-safe bowl, mix 2 teaspoons vegetable oil or melted butter with about 1/4 cup smooth peanut butter.
Heat for 10-20 seconds to melt the peanut butter. Drop small teaspoonfuls over top of brownie batter, leaving gaps between the puddles, then drag a knife through to make a design.
Serving
Suggestions
Cool completely before cutting. Also, I recommend chilling – especially if you are topping with peanut butter.
Originally Submitted
7/15/2011
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