Banana Split Brownies

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Brownie Layer

  • 4 tbs. + 1 tsp. unsalted butter
  • 1/4 cup + 1 tsp. flour
  • 2 tbs. unsweetened cocoa
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 oz. unsweetened chocolate, broken into 1/2 oz. pieces
  • 2 oz. semisweet chocolate, broken into 1/2 oz. pieces
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 1/4 cup sour cream
  • 4 oz. chocolate chunks


  • 1 8-oz. package cream cheese, softened
  • 1 8-oz. can crushed pineapple, drained, juice reserved
  • 2 tbs. sugar
  • 2 bananas, sliced and tossed in lemon juice to prevent browning
  • 1 cup fresh strawberries, sliced
  • 1 cup chopped nuts
  • Chocolate ice cream topping or chocolate syrup, for drizzling


Brownie Layer

Preheat oven to 325˚F. Coat a 9 by 1/2-inch cake pan with 1 tsp. of butter. Flour the pan with 1 tsp. of flour, shaking out the excess.

Sift together 1/4 cup flour, 2 tbs. cocoa, 1 tsp. baking powder, and 1/2 tsp. salt onto waxed paper. Set aside.

Heat 1-inch of water in the bottom of a double boiler over medium heat. Place 3 oz. unsweetened chocolate, 4 tbs. butter, and 2 oz. semisweet chocolate in the top half of the double boiler. Tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from heat, and stir until smooth.

Place 3 eggs, 1 cup sugar, and 1 tsp vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.

Remove the bowl from the mixur and use a rubber spatula to thoroughly combine (also add and combine 4 oz. chocolate chunks).

Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes.


Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle the chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!


  • From Battle of the Brownies 2007
  • Recipe from Sara, Kerry, and Sam
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