INGREDIENTS
1 cup flour
3/4 cups cocoa
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup milk
1 cup packed brown sugar
3/4 cups creamy peanut butter
4 oz semi-bitter chocolates
3/4 cups butter
1 cup ripe banana purée
1 1/2 cups salted peanuts
powdered sugar and cocoa for garnish (optional)
PREPARATION
1- Process the peanuts in a food processor to break them into small pieces. Reserve.
2- Purée the banana(s) with a fork. Reserve.
3- Break the chocolate into small pieces with a knife. Melt the chocolate in a double boiler with the butter and peanut butter. When the preparation is smooth, remove from heat and let cool.
4- Preheat oven to 350°F.
5- Measure together flour, cocoa, salt and baking powder.
6- In a large bowl, beat eggs with brown sugar and milk. Add the banana purée. Mix.
7- Sieve the dry ingredients over the bowl of liquid ingredients. Stir gently. Stir in melted chocolate mixture and peanuts.
8- Pour into a square silicone or buttered pyrex mould to facilitate demoulding.
9- Bake in the centre of the oven for 25 to 30 minutes or until the centre is cooked. Cool on counter before removing from pan.
10- Sprinkle with powdered sugar and cocoa to decorate and cut into squares of desired size.
http://www.recettes.qc.ca/recettes/recette/brownies-moelleux-arachides-et-bananes#cxrecs_s