Thursday, February 17, 2011

Super Bowl Line Up Part 2: Awesome Banana Split Brownies

Everybody loves brownies. Everybody loves banana bread. This is kind of in the middle. While there's only 1/2 cup banana in the batter, it keeps the brownies extremely moist. These were delicious! Especially with the ganache and marshmallows on top. Totally awesome. I didn't think the steeping of banana in the milk added any flavor to the ganache, maybe it needed more time than it said in the recipe.



Awesome Banana Split Brownies
Makes a 9x9 inch pan

For the brownies
8 oz. (1 cup) unsalted butter; more for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
1-3/4 cups granulated sugar
1/2 tsp. table salt
3 large eggs
1/2 cup coarsely mashed overripe banana (about 1 medium)
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
For the topping
3/4 cup plus 2 Tbs. heavy cream
1/2 cup coarsely chopped ripe banana (about 1 medium)
7 oz. semisweet or mildly bittersweet chocolate (55% to 62% cacao), finely chopped
2 cups mini marshmallows
1/4 cup sliced almonds

Make the brownies
1. Position a rack in the center of the oven and heat the oven to 350 F. Line a 9-inch-square metal baking pan with foil, leaving an overhang on two sides for easy removal of the brownies. Butter and flour the bottom and sides of the foil, tapping out the excess flour.


2. Melt the butter in a 3-quart saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Whisk in the sugar and salt, followed by the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first and then more vigorously until the batter is combined.

3. Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 40 to 45 minutes. Let the brownies cool in the pan before topping.

Make the topping
4. While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat. Stir the chopped banana into the cream; let the mixture steep for 1 hour.

5. Put the chopped chocolate in a medium heatproof bowl. Bring the cream to a boil over medium-high heat, stirring occasionally. Pour the cream mixture through a strainer held directly over the bowl of chopped chocolate. Discard the banana. Let the chocolate mixture stand for 1 minute; then stir until smooth. Pour the ganache evenly over the cooled brownies.

6. Position a rack 6 inches from the broiler and heat the broiler on high. Cover the ganache with the marshmallows and almonds. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan until the ganache is set, at least 1-1/2 hours. Using the foil overhang, remove the brownies from the pan and cut into 16 squares (use a wet knife to keep the marshmallows from sticking).

Notes: So once it's cool, you can put the squares in the microwave to heat up - the ganache becomes soft, the marshmallows melt. It is indulgence at its best :) I'm scared to make this again because I'm gonna eat too much of it.

The Verdict: Nick loved these. The guests loved these. I loved these. The end.

Take care,
Ksenia

Original Recipes: Fine Cooking - Banana Split Brownies

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3 comments:

CanadianMama said...

OMG, make these on Saturday please!!!!! Ganache and brownies are my two most favorite things in the whole world! I love them more than my kids!!!!!!

ps. your word verification is still on...lol

Sandra said...

I don't normally read the recipe blogs, just because then I might want to cook. But these banana split brownies have me staring longlingly...I'm still staring...still here...yup, still...not gone yet...

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