Chunky Monkey Brownies

For the Brownies: – 1/2 cup (1 stick) unsalted butter – 1 cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract – 1/3 cup unsweetened cocoa powder

– 1/2 cup all-purpose flour – 1/4 teaspoon salt For the Topping: – 2 ripe bananas, sliced – 1/2 cup chopped walnut – 1/2 cup semisweet chocolate chip

Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a microwave-safe bowl, melt the butter in the microwave in 30-second intervals until fully melted.  In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined

Gradually pour the melted butter into the egg mixture, whisking constantly until smooth.  Sift in the cocoa powder, all-purpose flour, and salt. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.  Arrange the sliced bananas over the top of the brownie batter, followed by the chopped walnuts and semisweet chocolate chips.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.  Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Transfer them to a cutting board and slice into squares.

Serve the Chunky Monkey Brownies and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.