Ingredients:

  • 1 stick (½ cup) unsalted butter, cubed
  • 4 oz dark chocolate (70% Cacao minimum), chopped or chips
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup sifted all-purpose flour
  • ¼ cup unsweetened cocoa powder (Dutch-process preferred)
  • ½ tsp fine sea salt
  • 4 oz full-fat cream cheese, softened
  • 2 medium very ripe bananas, mashed until smooth
  • 1 large egg yolk
  • ¼ cup sifted powdered sugar
  • ½ tsp vanilla extract (for custard)
  • 1 tsp cornstarch
  • ½ cup very cold heavy cream
  • 2 Tbsp powdered sugar (for topping)
  • 1 cup crushed vanilla wafers, plus 8-10 whole for garnish

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F / 175°C. Line a 9x9 inch pan with parchment paper, allowing paper to hang over the sides for easy removal. Grease lightly.
  2. Melt Butter and Chocolate: Combine butter and chopped dark chocolate in a saucepan or microwave. Stir until completely smooth and glossy. Set aside to cool slightly.
  3. Mix Wet Ingredients: Whisk together the granulated sugar, brown sugar, and 1 tsp vanilla extract into the slightly cooled chocolate mixture.
  4. Incorporate Eggs: Whisk in the 3 large eggs one at a time, ensuring each is fully combined. Whisk vigorously for 30–60 seconds after the last egg to develop the signature shiny crust.
  5. Add Dry Ingredients: Gently fold in the sifted flour, cocoa powder, and salt using a rubber spatula. Mix only until no streaks of flour remain—do not overmix.
  6. Pour Base: Pour approximately two-thirds (2/3) of the brownie batter into the prepared pan and spread evenly. Reserve the remaining third.
  7. Create the Custard: In a mixing bowl, beat the softened cream cheese until perfectly smooth.
  8. Add Flavor and Binder: Incorporate the powdered sugar, cornstarch, ½ tsp vanilla, and the single egg yolk. Mix well until combined.
  9. Fold in Banana: Gently fold in the mashed ripe bananas. The mixture should be thick, smooth, and spreadable.
  10. Layer and Swirl: Spoon the cream cheese custard over the brownie base. Dollop the remaining reserved brownie batter sporadically over the custard layer. Use a knife to gently create swirls.
  11. Bake: Bake for 35–40 minutes at 350°F / 175°C. The edges should look set, but the center should still have a slight wobble.
  12. Cool Completely: Remove from the oven and allow to cool on a wire rack for 1 hour at room temperature. Transfer the pan to the refrigerator and chill for a minimum of 3 hours (ideally overnight) before cutting.
  13. Whip Cream Topping: Once the brownies are fully chilled, whip the heavy cream and 2 Tbsp powdered sugar until stiff peaks form.
  14. Garnish: Spread the whipped cream evenly over the chilled brownies. Sprinkle the crushed vanilla wafers liberally over the top and press the reserved whole wafers into the cream for decoration.
  15. Cut and Serve: Use the parchment paper to lift the chilled brownies from the pan. Cut into 16 clean squares using a large, sharp knife, wiping the knife clean between each slice.