Friday, June 8, 2012

BANANA CREAM BROWNIE

1 box family size fudge brownie mix
1 cup semisweet chocolate chips, divided
3/4 cup dry roated peanuts, chopped and divided
3 medium-size firm bananas
1 2/3 cup milk
2 pkgs (4-serving size each) instant banana pudding mix
1 small-size carton frozen whipped topping, thawed

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan and set aside.

Using the directions for fudge-like brownies, prepare brownie mix according to the directions on the box.  Stir in half the chocolate chips and 1/4 cup of the chopped peanuts.  Pour the batter into the prepared baking pan, level out, and bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Never overbake brownies.  Cool in the pan on a wire rack.

Slice the bananas and sprinkle with some fruit fresh or lemon juice.  Arrange in a layer over the cooled brownies.

Chop the remaining chocolate chips.  Sprinkle half the chips and half the remaining peanuts over the bananas.

In a large mixing bowl beat the milk and dry pudding on low speed of electric mixer for 2 minutes.  Fold in the whipped topping and spread over all.  Garnish with the remaining chips and nuts.

Any leftovers should be refrigerated.  This dessert may also be made ahead of time and refrigerated until ready to serve.

Note: I got the general idea for this recipe from a TOH magazine several years ago.

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