Banana Bread Brownies

[J G B]

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~ ANY thing in here is 'fair game' for deletion, inclusion,
substitution, etc.
~ Even though you might NOT think it 'necessary'; it is often in your
best interest to 'substitute' for 'healtier' ingredients when possible
(unless you simply 'must' have the _original_)..
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Banana Bread Brownies
The Fat Witch Bakery
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Makes: 12-16 brownies.
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6 Tbsp unsalted butter, 3/4 stick
3/4 cup semi sweet chocolate chips
1 tsp pure vanilla extract
1-3/4 cups very ripe bananas, mashed, (abt 3-4 bananas)
1/2 cup granulated sugar
3 lg eggs, slightly beaten
1-3/4 cup unbleached flour
1/2 tsp salt
1 cup coarsely chopped walnuts, optional
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Grease a 9X9 " baking pan with butter. Dust with flour; tap out excess.
Preheat oven to 350 ° F. Melt butter & choco in a sml pan on low heat,
stirring frequently. Remove from heat; set aside to cool. In another
bowl, mix vanilla & sugar into bananas with a fork. Add eggs; continue
mixing until all is well combined. Measure flour & salt; sift directly
into banana batter; mix until well combined. If desired, stir in
walnuts. Using a spatula, fold in 2/3 of cooled choco mix until just
incorporated. Spread batter evenly in preped baking pan; drizzle
remainder of choco mix on top. Move spatula in & through batter to
create streaks of choco. Bake for 35 min (or until a toothpick inserted
into center comes out clean or with only crumbs, not batter, on it).
Remove from oven; cool on a rack for one hour. Cut just before serving.
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Prep Note(s): ~ Note: old-fashioned banana bread is fabulous, but a bit
of choco punch makes it even better. These make no claim to be nutrition
bars, but they are extremely moist, dense, & 'comforting'. ~ Be sure to
use very ripe bananas. If they smell sweet & are covered in black spots,
they're perfect. ~ If you have more than enough bananas for this recipe,
stash extras wraped in foil in the freezer until ready to make another
batch. ~ Refrigerate any leftover brownies.