If you want to get even more divisive, try converting people to metric baking measurements. Baking bread and cakes is much more repeatable if you use mass rather than volume to measure ingredients.
The results from this recipe were never consistent when I used volume measurements. I converted to mass in metric and now I get consistent results.
adapted from: [https://www.justsotasty.com/wprm_print/11594](https://www.justsotasty.com/wprm_print/11594)
Banana Brownies
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
### Equipment
- 9x13 inch (23 x 33 cm) baking pan*
### Ingredients
- 227 g unsalted butter (2 US sticks) unsalted butter (The better the butter, the better the results. In the U.S. market, Kerrygold yields the best results, followed by Cabot, and "well, it's still brownies" Market Basket house brand.)
- 400 g dark brown sugar
- 2 large eggs
- 5-10 ml vanilla extract
- 150 g mashed bananas (about 2-3 large, brown bananas)
- 156 g all-purpose flour (I prefer King Arthur All Purpose Unbleached Flour)
- 60-70 g cocoa powder
- 2-3g teaspoon salt
- 280(ish) g chocolate chips (I prefer Ghirardelli Bittersweet 60% Cacao Baking Chips, use 1 bag) )
### Instructions
- Preheat the oven to 350F degrees (180C or 170C fan forced). Line a 9x13 inch (23x33 cm) pan with parchment paper or aluminum foil leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Melt the butter in a double boiler. Add in the brown sugar, stir, and let it sit in the double boiler, stirring occasionally until the mixture has a nice caramelly flavor.
- While the butter-sugar mixture is cooking in the double boiler, combine the dry ingredients.
- Sometimes cocoa powder is lumpy, and you may need to sift it. The alternative I use is combined flour, cocoa powder, and salt, and use a whisk to mix it all together and break up any lumps if there are any.
- Take the brown sugar butter mixture off of the double boiler and mix in the mashed bananas and vanilla.
- The bananas usually cool the mixture enough that the eggs won't cook when you put them in, but if the mixture is hot, add some flour, add some of the dry ingredients, and that will cool it down enough to add the eggs safely.
- Stir in the chocolate chips.
- Pour/spoon the batter into the prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days. (Never last that long in my house)