Banana Brownies
WET ingredients
2 sticks unsalted butter
4 oz semisweet chocolate chips
2 TBS brewed coffee
1.5 cups white sugar
4 eggs
2 bananas, peeled & mashed
1 tsp Winter Solstice Banana Hickory Bitters
DRY ingredients
1 cup flour
1/2 cup unsweetned cocoa powder 1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
WHIPPED CREAM
1 cup heavy cream
1-2 tsp Winter Solstice Banana Hickory Bitters
2 TBS powdered sugar
Add all to a bowl & whisk or mix with a hand held blender until stiff peaks form
INSTRUCTIONS
Preheat the oven to 350 ̊.
Melt the butter in a medium saucepan over medium heat.
Add the semisweet chocolate and cook, stirring frequently, until melted.
Then, stir in the coffee. Remove from the heat and let cool for 10 minutes.
Whisk the dry ingredients in a medium bowl until well combined.
Whisk sugar into the cooled chocolate mixture, then add eggs, one at a time, whisking vigorously between each addition, until well combined and the chocolate starts to turn glossy.
Finally, stir in the bitters.
Fold the flour mixture into the wet batter until just combined, being sure not to over mix, then fold in the mashed bananas.
Pour the batter into a greased & parchment lined square cake pan and top with a few long slices of banana, then a sprinkling of flaky salt
Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes*
Once baked, remove from oven & let cool completely
Serve with banana & hickory bitters whipped cream
