I've mentioned before how much I love the
Fat Witch Bakery in NYC. We first discovered the bakery on our trip a few years ago and re-visited the bakery when we were in NYC this summer. On this trip, I decided to bring home a treat that would keep on giving - the Fat Witch cookbook!
This cookbook is full of tasty recipes, including my favorite of all Fat Witches, the Blondie. There is something about the Fat Witch Blondies that I just can't get out of my head. They are delicious!
Since I've been on a diet (and am still maintaining), I have not had a chance to dive into the cookbook. There are so many recipes that it was hard to know what to waste points on, so I just left it in the cabinet. However, today was the day to bust it out and start baking.
While I was tempted to make the blondies, I decided to try something new. After all, I know how good the blondies are and I know they will always be a great go-to recipe. This time, I decided to try Banana Bread Brownies. I had some old bananas that needed to be used and I really couldn't think of anything better to make than this recipe.
These little bites are the perfect balance between banana bread, which is dense and moist, and a brownie which is rich and fudgy. Brandon says they go perfect with a glass of cold milk, and I would probably agree if I was the milk-drinking type.
Below is the recipe for these lovely treats. I cut ours into 16 pieces, you know, since I'm dieting and all. But, feel free to cut them however big, or small, you'd like!
Fat Witch Banana Bread Brownies
6 tablespoons unsalted butter
3/4 c. semisweet chocolate chips
1 tsp. vanilla extract
1 3/4 c. very ripe bananas, mashed (about 3-4 bananas)
1/2 c. granulated sugar
3 large eggs, slightly beaten
1 3/4 c. flour
1/2 tsp. salt
1 c. coarsely chopped walnuts (optional)
Grease a 9x9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 degrees.
Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Remove heat and set aside to cool.
In another bowl, mix the vanilla and sugar into the mashed bananas. Add the beaten eggs and continue to mix until everything is well combined.
Measure the flour and salt and sift together directly into the banana batter and mix well to combined. If desired, stir in the walnuts (I definitely omitted this step!!).
Using a spatula, fold in two-thirds of the cooled chocolate mixture until it is just incorporated. Spread the batter evening in the prepared baking pan and drizzle with remainder of the chocolate mixture on the top. Move the spatula in and through the batter to create streaks of chocolate.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
YUM!