Chunky Monkey Brownies

5 / 5 (1 review)

So it’s official, I’ve gone bananas!  It should have been so easy, “brownie week” on Fabulessly Frugal, not so my friends.

Chunky Monkey Brownies

I’ve had a million ideas competing in my head, German Chocolate, Rocky Road, Mississippi Mud, Toffee Blondies, all yummy brownies.  Inspired by a bowl of over-ripe bananas and mini peanut butter cups in the pantry, my version of Chunky Monkey Brownies, has me swinging through the trees!

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I can’t decide, sweet chunks of banana, crunchy peanuts, surprise peanut butter cups, or fudgy frosting, what’s the best part?  Well, let’s not monkey around.   Here’s the how to so you can decide for yourself.

Preheat oven to 350˚F.  Grease and flour a 9×13-inch pan.  In a medium saucepan, melt together the butter and cocoa.  Cool slightly.  Mix flour and sugar together.  Add the chocolate mixture to the flour and sugar.  Start beating and add the eggs one at a time, blending well after each one until batter is smooth.

Chunky Monkey Brownies

Fold in vanilla and bananas.

Chunky Monkey Brownies

Pour half the batter into prepared pan and spread it out.  Gently push peanut butter cups into the batter.

Chunky Monkey Brownies

Add the rest of the batter to the pan and spread to cover all of the peanut butter cups.  Bake at 350˚F for 30-35 minutes.  Do not over-bake.  Brownies can be slightly sticky to the touch.

Chunky Monkey Brownies

While brownies are hot, make the frosting.

Chunky Monkey Brownies

Pour over hot Chunky Monkey Brownies and sprinkle with chopped dry roasted peanuts.

Chunky Monkey Brownies

 

Chunky Monkey Brownies

Chunky Monkey Brownies

5 / 5 (1 review)
Prep Time: 20 min | Cook Time: 30-35
Yield: 9x13 pan | Serves: 24

Ingredients

  • Brownies

  • 1 cup butter
  • 5-1/2 Tablespoons cocoa
  • 1-1/2 cups flour
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 very ripe bananas, split lengthwise and chopped
  • 24 mini peanut butter cups, unwrapped
  • Frosting

  • 1/2 cup butter
  • 2 Tablespoons dark cocoa
  • 1/4 cup milk
  • 3-1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup dry roasted peanuts, coarsely chopped

Instructions

  1. Preheat oven to 350˚F. Grease and flour a 9x13-inch pan. In a medium saucepan, melt together the butter and cocoa. Cool slightly. Mix flour and sugar together. Add the chocolate mixture to the dry ingredients. Mix well and add eggs, one at a time, blending well after each egg until batter is smooth. Fold in vanilla and chopped bananas.
  2. Pour half of the batter into prepared pan. Gently push peanut butter cups into the batter. Add the remaining batter and smooth to cover the peanut butter cups. Bake for 30-35 minutes. Do not over-bake, brownies can be slightly sticky to the touch.
  3. Quickly make the frosting. In a medium saucepan, combine the butter, cocoa, and milk. Heat to boiling while stirring. Remove from heat and whisk in powdered sugar and vanilla until frosting is smooth. Pour over hot brownies. Sprinkle with chopped peanuts. Cool and cut into 24 brownies.
Ingredients: Banana, Chocolate, Egg
Meal Type: Desserts, Father's Day, Mother's Day, Meatless
Categories: Brownies and Bars, Oven

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