Peanut Butter Banana Cocoa Brownies

Peanut Butter Banana Cocoa Brownies

Ripe banana sweetens and moistens these compact cocoa brownies, while peanut butter supplies fat and a roasted flavor. Oat flour and egg give the batter enough structure to cut into nine squares after cooling. The texture is soft and fudgy rather than cakey.

Recipe details

• Yield: 9 brownies
• Prep: 12 minutes
• Bake: 20–25 minutes
• Equipment: digital scale or measuring cups, two bowls, whisk, spatula, 8-inch square metal pan, parchment, instant-read thermometer

Ingredients

• 1 cup mashed very ripe banana (about 2 large bananas)
• 1/2 cup smooth peanut butter
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 1/3 cup natural unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/3 cup semisweet chocolate chips, divided

Method

1. Heat the oven to 350°F. Line the pan with parchment, leaving two overhanging sides.
2. Whisk banana until few lumps remain. Whisk in peanut butter, brown sugar, egg, and vanilla until glossy and uniform.
3. In a second bowl, whisk oat flour, cocoa, baking powder, and salt. Fold the dry mixture into the banana mixture just until no dry streaks remain. Fold in 1/4 cup chocolate chips.
4. Spread batter evenly in the pan and scatter the remaining chips on top. Bake 20–25 minutes, rotating once, until the edges are set, the center no longer looks wet, and a center thermometer reads at least 160°F. A pick should show moist crumbs, not raw batter.
5. Cool in the pan for 20 minutes, lift out, and cool completely before cutting three-by-three into nine squares.

Ingredient functions and cues

Banana contributes water, fruit solids, and sweetness; its measured volume matters because oversized bananas make a gummy center. Peanut butter replaces added butter or oil and helps emulsify the batter. Oat flour absorbs moisture, cocoa provides chocolate flavor, and baking powder gives only modest lift.

The batter should be thick but spreadable. The top remains softer than a conventional flour brownie, so judge it by the dry-looking center, edge set, temperature, and crumb cue together. Full cooling lets starches and melted chocolate firm for clean slices.

Troubleshooting and substitutions

A rubbery brownie was likely overmixed or overbaked. A dense wet band indicates too much banana or insufficient baking; measure the mash and verify oven temperature. Natural peanut butter is suitable if stirred completely before measuring. Almond butter can replace peanut butter in the same amount, changing the flavor. Certified gluten-free oat flour may be used when needed. Dutch-process cocoa is not a direct substitute here because it responds differently to the leavener.

Storage and safety

Check labels for peanut, egg, dairy, gluten, and soy allergens. Cool before covering. Store airtight at room temperature for 1 day or refrigerate up to 4 days; bring a square to room temperature before serving. Freeze separated by parchment for up to 1 month and thaw in the refrigerator. Discard batter or brownies left above 40°F for more than 2 hours before the egg has been fully cooked.