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