Banana Brownies with Watermelon Syrup and Yogurt Whipped Cream
A playful and fruity combination of bananas, watermelon, and chocolate, topped with tangy and sweet yogurt whipped cream.
Course
Dessert
Cuisine
American
Prep Time1hour15minutes
Cook Time20minutes
Total Time1hour35minutes
Servings4
AuthorKatie Moseman
Ingredients
For the Watermelon Syrup2 1/2 cups of watermelon chunks (about 1/8 of a large watermelon, or 2 lbs with rind)
1cupof sugar
For the Banana Brownies3 oz unsweetened chocolate
8TBunsalted butter
1cupsugar
1/3cupof thoroughly mashed bananaabout 1 medium banana
1/4tspsalt
1/2tspvanilla extract
2eggs
1/2cupall purpose flour
For the Yogurt Whipped Cream1/2 cup plain nonfat Greek yogurt
1/4tspvanilla extract
1TBpowdered sugar
1/2cupheavy whipping cream
2TBpowdered sugar
Instructions
For the Watermelon SyrupPlace the watermelon chunks in a saucepan. Use a potato masher or a large fork to crush the chunks until the mixture is mostly liquid. (You may also use a food processor if you prefer.)
Bring to rolling boil and add the sugar. Stir until dissolved. Reduce heat to a bubbling simmer, and let simmer for about 45 minutes, stirring occasionally. While the syrup is simmering, bake the brownies.
When syrup is done reducing, let cool for 5 minutes. Place a bowl under a colander and pour the syrup through to catch the large pieces. Then pour the partially strained syrup through a fine mesh strainer or sieve and into a bowl or jar. This will catch any remaining pieces. Let cool in the refrigerator while you finish the brownies and yogurt whipped cream.
For the Banana BrowniesPreheat oven to 350 F and prepare an 8 inch pan by lining it with foil or parchment paper.
In a large microwaveable bowl, melt the butter and chocolate together in 20 second bursts, stirring in between, until mixture is completely melted and smooth.
Stir in the sugar. Stir in the bananas. Add the salt and vanilla and stir. Add the eggs and stir until blended.
Sprinkle the flour over the batter and gently stir until just combined. Scrape the batter into the prepared pan and smooth out the top.
Bake for about 20 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Set the finished brownies on a rack to cool and prepare the Yogurt Whipped Cream.
For the Yogurt Whipped CreamIn a small bowl, whisk together the yogurt, vanilla extract, and 1 TB of powdered sugar until smooth. Set aside.
In a larger bowl, beat the whipping cream until it forms soft peaks, then whisk in the 2 TB of powdered sugar until smooth.