Banana Brownies

Ingredients

3/4 cup (90g) all-purpose flour*
8 tablespoons (114g) unsalted butter
2/3 cup (170g) chocolate chips, about 56% cocoa mass content
3/4 cup (150g) Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large (120g) very ripe banana, well mashed or pureed
1 cup (120g) pecan pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 320°F. For easy removal from pan, line parchment paper on bottom and sides of an 8 X 8-inch square pan. Alternatively, spread melted butter on bottom and sides.
Sift flour and set aside.
Cut butter in slices and place in a bowl large enough to hold all ingredients. Add chocolate.
Place bowl over low simmering water and stir using a whisk until chocolate is melted. Remove from heat and whisk in brown sugar.
Rapidly whisk in egg, vanilla, salt, and banana. Using a spatula stir in flour followed by pecan pieces.
Spread batter into pan and bake until center of brownies feels slightly firm when pressed with a finger, about 27 minutes.
To obtain sharp cuts place brownies in refrigerator before cutting. Once cooled remove from pan and cut in desired pieces.