Chocolate Banana Brownies #recipe from author @DarylWoodGerber

From Daryl:

I have really become obsessed with brownies since I started the Fairy Garden Mysteries.  The edible kind.  (Yes, I did have fun when writing the series and became obsessed with all things "fairy."  I named a cat  Pixie and gave Courtney's best friend Meaghan the last name of Brownie. )

Now, I have to admit,  it's all Meaghan's fault that I'm obsessed. Whimsical, spiritual, and arty, Meaghan owns the art gallery at the other end of the courtyard from Open Your Imagination, Courtney's fairy garden shop.  She also plays the harp at the teas Courtney offers on the weekends on the shop's outdoor patio. You see, Meaghan, thanks to her surname, has always been obsessed with brownies. She bakes them and brings Courtney samples.  And she is always on the hunt for new recipes.  She is in love with the caramel blondies served at the Hideaway Cafe, the lovely restaurant across the street from Open Your Imagination. She salivates over her grandmother's peanut butter brownie recipe. When she landed on today's recipe . . .

Okay, back to reality.  I landed on this recipe when I was obsessing about brownies. I had bananas that needed to be eaten, and the Very Best Baking site had a delicious sounding recipe. I have tweaked it to be gluten-free.  The great thing about gluten-free brownies is that they hold up well. They remain soft and gooey while maintaining the structure, thanks to the chocolate.

Enjoy. I hope you will become obsessed.

Chocolate Banana Brownie

Gluten-free version (See my note below re: making with regular flour)

1 3/4 milk chocolate OR dark chocolate morsels, divided

1 cup gluten-free flour

3/4 teaspoon baking powder

1/4 teaspoon xanthan gum

1 1/2 teaspoons whey powder

1/2 teaspoon salt

1 cup light brown sugar, packed

1/2 stick unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 medium-sized ripe bananas, quartered lengthwise and chopped

Preheat oven to 350 degrees F. Grease or use parchment paper on a 9-inch-square baking pan.

In a small bowl, microwave 1 cup of the morsels on medium for about 45 seconds. Stir. If necessary, zap again 10-15 seconds, stirring just until smooth. If using dark chocolate, you might need to add a teaspoon or two of water.  Cool to room temperature.

In a large bowl, combine gluten-free flour, baking powder, xanthan gum, whey powder, and salt in small bowl.  

In a medium bowl, beat brown sugar, butter, eggs, and vanilla extract until creamy. Beat in the melted chocolate. Gradually beat in the GF flour mixture.  Stir in the bananas and remaining 3/4 cup morsels.  Spread mixture into the prepared baking pan.

Bake for 40-45 minutes until a toothpick inserted comes out clean.  Cool completely on a wire rack. Cut into bars. Store in an airtight container.  I like to wrap the individual squares in plastic wrap so that they stay moister. This really helps with gluten-free baked goods.

If you’d like to make this using regular flour, substitute the flour for the gluten-free flour, and omit the xanthan gum and whey powder.

🧚

This is the new  

Fairy Garden Mystery series, 

A SPRINKLING OF MURDER,  
in trade paperback and e-book and audio.

You can read all about it and order it on various sites 

on my website HERE.

Don't forget to order the 9th book in the  

Cookbook Nook Mystery series,  

SHREDDING OF EVIDENCE, 

in trade paperback and e-book.

You can read all about it and order it on various sites on 

my website, HERE

And here is my latest Aspen Adams novel of suspense...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

SAVOR THE MYSTERY!

 

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