Banana Brownies with Peanut Butter Drizzle

I just want to say I am loving these crazy brownies! The combination of banana and chocolate is so so good. It's the same as a chocolate covered banana that's been frozen and rolled in peanuts but really not at all :). There are so many fun flavors that brownies can meld with that the list would be endless. I have a list of brownie flavor ideas and I'm pretty sure there are at least thirty or forty. That's a lot of brownies...

I decided to make these in muffin cups because if you've been reading my blog for any amount of time you may know I'm a huge fan of individual desserts. It's also easier for my three year old to hold because it crumbles if it is simply cut. Also, portion control folks...I may have eaten two but I sure enough wanted three :). 

This recipe only makes 10 which isn't too many really. You could always take a few to work or give them ro friends or neighbors...whoever. Not many people would turn down a brownie, even one that has banana in it and is drizzled with peanut butter. I almost drizzled these with chocolate syrup too, but decided against it. I'm glad I left it at the peanut butter though, but feel free to drizzle them with whatever you fancy. 

I also contemplated skipping the peanut butter and drizzling them with caramel sauce, yum! I have a few that don't have the peanut butter drizzled on them, maybe I will try them with the caramel. So many options. If you really weren't excited about the banana you could probably get away with just leaving it out of the recipe the brownies would be just as delicious, but I think it adds something different and delicious! Happy Baking!

Banana Brownies with Peanut Butter Drizzle
Makes 10

Ingredients:
- ½ cup (1 stick) butter, melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 2 whole eggs
- 1 medium banana, mashed
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 2 tablespoons peanut butter

Directions:
1. Preheat the oven to 350F. Grease a 10 cups of a 12-cup muffin pan with nonstick spray, set aside.
2. In a medium bowl, using a spoon or a spatula mix together butter, both sugars, salt, and vanilla until blended.
3. Add eggs, one at a time, mixing in completely after each addition. Stir in mashed banana.
4. Stir in cocoa powder and flour until completely blended. Portion the batter evenly between 10 muffin cups. Bake 15-17 minutes or until toothpick inserted slightly off center comes out clean. Cool several minutes in pan, then remove the brownies to a wire rack.
5. Melt the peanut butter in a microwave safe dish for 30-40 seconds until liquid. Pour the peanut butter into a parchment piping bag or a ziplock bag. Carefully cut off a small tip and pipe the peanut butter over the inverted brownies. Serve warm.
 
Printable recipe

Recipe adapted from Back For Seconds 

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