Chewy, fudgy banana brownies made with ripe bananas and rich cocoa, packed with chocolate chips for a moist and decadent dessert.

1 cup (226g) unsalted butter

2 cups (400g) white sugar

2 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2–3 large bananas)

1 1/4 cups (156g) all-purpose flour

3/4 cup (60g) unsweetened cocoa powder

1/2 teaspoon salt

1 1/2 cups (270g) chocolate chips

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Preheat oven to 350°F (180°C) and line a 9×13-inch pan with parchment paper or lightly grease it.
In a large bowl, microwave butter and sugar together in 45-second intervals, stirring between each, until butter is fully melted. Let cool slightly.
Whisk in eggs and vanilla extract until smooth.
Stir in mashed bananas. Some small lumps are fine.
Sift cocoa powder if lumpy, then gently mix in flour, cocoa powder, and salt just until combined.
Fold in chocolate chips evenly throughout the batter.
Spread batter into prepared pan and smooth the top.
Bake for about 35 minutes, until a toothpick inserted in the center comes out clean or with a few damp crumbs.
Cool completely before slicing into squares.

Use very ripe, spotty bananas for best sweetness and flavor.

Do not overmix the batter to maintain a fudgy texture.

Store in the refrigerator due to high moisture content.

Freeze individually wrapped brownies for up to 2 months.