Double Fudge Banana Muffins Brownies
Indulge your sweet cravings with these irresistible Double Fudge Banana Muffin Brownies—a decadent fusion of moist banana muffins and rich, chocolatey brownies. Bursting with the natural sweetness of ripe bananas and enhanced by the velvety richness of unsweetened cocoa powder, this recipe is taken to the next level with melty pockets of semi-sweet chocolate chips and an optional crunch of walnuts. Ready in just 40 minutes, these treats are baked in a convenient muffin tin for perfect individual portions, making them ideal for on-the-go snacking, dessert spreads, or lunchbox surprises. Whether enjoyed warm for a gooey, fudgy center or at room temperature for a dense, brownie-like texture, these Double Fudge Banana Muffin Brownies are a surefire crowd-pleaser. Perfect for using up overripe bananas, they’re a must-try for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the tin.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Melt the unsalted butter in a microwave-safe bowl or on the stovetop and let it cool slightly. Add the butter to the mashed bananas and mix well.
Stir in the granulated sugar and light brown sugar until fully combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain. Avoid overmixing to ensure tender muffins/brownies.
Gently fold in the semi-sweet chocolate chips and walnuts (if using).
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
Remove the tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for a gooey, fudgy texture or at room temperature for a denser bite. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 658.1 g | 239% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 396.2 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 356 mg | 27% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
