150g unsalted butter, cubed

150g dark chocolate (at least 70% cocoa), roughly chopped

2 large, very ripe bananas (about 250g mashed)

200g caster sugar

2 large eggs

1 teaspoon vanilla extract

125g plain flour

30g unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

100g chocolate chips or chopped walnuts (optional)

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Preheat oven to 180°C (160°C fan) and grease an 8×8-inch (20×20 cm) baking tin. Line with parchment paper, leaving overhang for easy removal.
Melt butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave in short bursts. Stir until smooth and let cool slightly.
In a large bowl, mash ripe bananas until nearly smooth. Whisk in sugar, then add eggs one at a time, followed by vanilla extract.
Stir in the melted chocolate mixture until combined and smooth.
Sift flour, cocoa powder, baking powder, and salt over the wet ingredients. Gently fold until just combined. Do not overmix.
Fold in chocolate chips or walnuts, if using.
Pour the batter into the prepared tin and smooth the top evenly.
Bake for 25–30 minutes, or until the edges are set and the center is slightly soft. A skewer should come out with moist crumbs, not wet batter.
Cool completely in the tin before lifting out and slicing into squares.

Use very ripe bananas for the best sweetness and texture.

For extra fudginess, slightly underbake and let the brownies set as they cool.

Add peanut butter, caramel, or extra chocolate chunks for variations.

Substitute gluten-free flour for a gluten-free version.

Serve warm with ice cream for a decadent dessert.