Banana and cocoa brownie fit

Ingredients

• 300 g of very ripe banana without peel, about 3 medium units

• 2 large eggs, approximately 100 g without shell

• 40 g of honey

• 30 g of melted coconut oil or neutral vegetable oil

• 1 teaspoon vanilla extract, 5 ml

• 55 g of 100% cocoa powder, unsweetened

• 60 g of fine oat flour

• 1 generous pinch of salt, about 1 g

• 70 g of chopped 70% cocoa chocolate, divided into 50 g for the dough and 20 g to finish

Preparation method

1. Prepare the pan and heat the oven

Heat the oven to 180°C, with conventional heat. Line an 18 x 18 cm square metal pan with baking paper, leaving flaps on two sides to make it easier to remove. This measure produces a layer of dough close to 2 cm; a larger pan makes the brownie thinner and requires less baking time.

2. Mash the banana

Mash the banana until you get a thick, almost uniform puree. Weigh after removing the peel: too much banana greatly increases moisture and can leave the center mushy even after it has cooled.

3. Mix the wet ingredients

Add the eggs, honey, oil and vanilla to the banana puree. Mix with a whisk just until smooth, without beating to incorporate air.

4. Incorporate cocoa and oats

Sift the cocoa over the bowl, add the oat flour and salt and mix with a spatula until there are no dry spots left. The dough should be thick and shiny. Add 50 g of chopped chocolate.

5. Spread in shape

Transfer the dough to the pan and level the surface. Distribute the remaining 20 g of chocolate on top, pressing lightly so that the pieces do not come loose after baking.

6. Bake without drying out the center

Bake in the oven on the central rack for 22 to 26 minutes. Start checking at minute 22. The edges should be firm and the center should have lost its liquid appearance, but still give slightly to the touch. A toothpick inserted into the center should come out with thick, moist crumbs, not completely clean or covered in raw dough.

7. Cool before cutting

Let the brownie rest for 25 minutes in the pan. Then, use the flaps of the paper to transfer it to a wire rack or board and wait another 20 minutes. Cut into 9 squares only when it is warm to cold; The crumb firms up as it cools and maintains its moist texture.

Right spot / how to know it’s ready

The brownie is done when the edges appear baked and slightly firmer than the center, the surface is dry to the touch and the crumb does not jiggle like liquid. The toothpick test should show moist, dense crumbs. If the toothpick comes out completely dry, the brownie is past the fudgy point; if it comes with fluid dough, it needs a few more minutes.

Tips for the recipe to work out

Weigh the banana

Bananas vary greatly in size and moisture. Using 300 g of pulp keeps the ratio of fruit, cocoa and oats predictable and avoids a gummy brownie.

Do not use yeast

The goal is a dense, non-aerated crumb. Chemical leavening and overmixing increase expansion and approximate the texture of a chocolate banana cake.

Respect the size of the shape

The 18 x 18 cm mold is part of the formulation. In a 20 cm pan, the brownie is thinner and can reach doneness a few minutes earlier; start observing after 18 to 20 minutes.

Wait to cool down

The center comes out of the oven soft and continues to structure while resting. Cutting immediately can give the impression of raw dough even when cooked correctly.

Use 100% cocoa

Chocolate milk and drink mixes contain sugar and less cocoa, altering solids concentration, sweetness and final texture.

Substitutions and variations

Honey can be swapped for the same amount of maple or agave syrup. The dough may become a little more fluid and the flavor changes, but the function of sweetening and adding moisture remains similar.

Coconut oil can be replaced, in equal weight, with sunflower, canola or other neutral oil. The flavor is less noticeable and the texture remains soft.

Oat flour can be made by grinding rolled oats until fine and using the same weight. Do not declare a recipe gluten-free unless all ingredients, especially the oats, are appropriately certified for this purpose.

70% chocolate can be exchanged for chocolate with a lower cocoa content, but the brownie will be sweeter. Can also be omitted; In this case, the flavor remains intense due to the cocoa, but the center loses part of the creamy sensation of the melted pieces.

How to store

Once completely cold, store in a tightly closed container in the refrigerator for up to 4 days. To serve with a softer texture, remove the portion from the refrigerator about 15 minutes in advance.

To freeze, separate the squares with parchment paper and wrap tightly for up to 2 months. Thaw in the refrigerator overnight or at room temperature for about 1 hour, keeping the container closed while thawing to reduce drying.

How to serve / side dishes

Serve plain, at room temperature or slightly cold for a firmer cut. For dessert, combine it with red fruits or a spoonful of unsweetened natural yogurt, which adds acidity and contrasts with the cocoa.

Common mistakes

Why did my brownie have the texture of cake?

The most likely causes are incorporating too much air into the eggs, adding yeast or baking for too long. Mix just until homogenized and remove from the oven when the toothpick still contains moist crumbs.

Why did the center become doughy even after it cooled?

The dough may have added more than 300 g of banana, used a smaller, deeper pan, or came out of the oven with the center still liquid. Weigh the banana, use the indicated pan and extend the oven in 2-minute intervals when necessary.

Why was the brownie dry or crumbly?

This usually happens when the layer of dough is too thin or when the toothpick test is used until it comes out completely clean. In larger form, slow down the time and watch for visual cues before the clock.