“Banana Bread” Brownies

Here’s another brownie recipe you’re going to love! If you absolutely have to use a brownie mix, and you’re strapped for time, you should at least put enough of a spin on it to feel proud and call it “homemade”.
Right?
Yup!
These aren’t just any brownies though. Oh, no. These are rich, super fudgy brownies.
Dare I say it? Yes…I have to…they’re moist! Gasp! I know you hate that word…so buy me a thesaurus. Be warned, though, if you do buy me one, it’ll most likely go on the pile of dictionaries, Spanish reference books, and old yearbooks that I never look at…just sayin.
But this is a great way to use up those browning bananas, make an awesome dessert, and call it healthy (Look Ma’! No oil!).

“Banana Bread” Brownies
(makes one 8×8″ pan of brownies)
1 bag of brownie mix (I used Trader Joe’s Gluten-Free)
2 large, over-ripe bananas
1/4 cup unsweetened almond milk (or milk of your choice)
1/4 tsp. cinnamon

~Preheat your oven to 350 degrees F. Line an 8×8″ baking dish with foil or parchment, sprayed with nonstick spray.
~In a small bowl, thoroughly mash up your bananas. If they were cold (I had mine in the fridge), microwave the peeled bananas, in your bowl, for 30 seconds to warm them up a bit and make them easier to mash.
~In a large bowl, combine the mix, bananas, milk, and cinnamon. Mix until all of the ingredients are just incorporated. Pour the batter into your prepared baking dish, making sure it’s in an even layer. Bake for 40 min or until a test stick, when inserted, comes out with just a slight amount of chocolate coating it and the top of the brownies is completely set.
~Let cool for 20 min before cutting. These are extremely fudgy, so they are actually easier to cut if you let them set in the fridge for awhile.
~Share and enjoy!

Like this brownie recipe and need another easy one to put in your back pocket (emergency dessert-duty happens, you know)? Try my Easy Coconut Caramel Brownies!

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