Banana Cream Cheese Brownies
2 hrs (mostly cooling)Yield: 9
Fudgy dark chocolate brownies swirled with caramelized banana and tangy cream cheese filling.
| prepPreheat oven to 350°F / 175°C | ||||||||||||||
| prepLine an 8" × 8" square metal baking pan with parchment paper | ||||||||||||||
| 14 g salted butter (for banana caramel) | Melt butter, brown sugar & cinnamon | Add bananas, cook low heat 2–3 min | Mash bananas with fork until soft | Remove from heat, add salt & vanilla | Dollop bananas, then remaining batter on top | Swirl with knife in S pattern both ways | Bake 350°F / 175°C, 30 min | Rotate 180°, bake 15 min until puffed | Cool to room temperature, 30 min–1 hr | Slice with hot knife, clean between cuts | ||||
| 30 g brown sugar | ||||||||||||||
| 1 teaspoon cinnamon | ||||||||||||||
| 2 medium/large bananas | ||||||||||||||
| 1 pinch flaky salt | ||||||||||||||
| 1 teaspoon vanilla extract (for banana caramel) | ||||||||||||||
| 227 g cream cheese, room temperature | Whip cream cheese until smooth | Beat in egg, salt & vanilla bean paste | Dollop cream cheese filling over batter | |||||||||||
| 1 large egg, room temperature | ||||||||||||||
| 1/4 teaspoon fine sea salt | ||||||||||||||
| 1 teaspoon vanilla bean paste | ||||||||||||||
| 200 g salted butter (for brownie batter) | Melt butter, brown sugar & espresso | Whisk until smooth & bubbling, 2–3 min | Cool 5–10 min, whisk in cocoa & vanilla | Whisk in eggs one at a time | Whisk in flour & baking powder | Stir in chocolate chips | Pour 95% batter into lined pan | |||||||
| 325 g dark brown sugar | ||||||||||||||
| 1 tablespoon espresso powder | ||||||||||||||
| 1/4 teaspoon fine sea salt | ||||||||||||||
| 65 g cocoa powder | ||||||||||||||
| 1 teaspoon vanilla extract (for brownie batter) | ||||||||||||||
| 3 large eggs, room temperature | ||||||||||||||
| 90 g all purpose flour | ||||||||||||||
| 1/2 teaspoon baking powder | ||||||||||||||
| 100 g 60% chocolate chips | ||||||||||||||
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