Banana Brownies

I originally tweaked a brownie recipe from Cookie Madness and they morphed into banana Brownies.
I love brownies with shiny tops. If you make of these according to the recipe, you should get a shiny crackly top. They won a 3rd  prize ribbon at the Minnesota State fair in 2009.  Cookie Madness posted my recipe. 
I am going to copy and paste from the Cookie Madness site because Anna does a great job of posting recipes!

Gloria’s State Fair Chocolate-Banana Brownies

5 oz semi sweet chocolate (or about 3/4 of a cup)
1 oz bittersweet chocolate (or about 1/4 of a cup)
6 tablespoons salted butter
1 cup packed light brown sugar
2 large eggs
1/2 of a small banana-well mashed
3/4 cup sifted flour
1 T unsweetened natural cocoa powder
1/4 teaspoon salt (if using unsalted butter, add an extra pinch)
1/2 cup semi sweet chocolate chips
1/2 cup lightly toasted chopped pecans

Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan.
Or use non-stick foil to line the pan.
Mix flour, cocoa, and salt together and set aside.
Combine sugar, eggs, and banana in a separate bowl-stir until combined.
Melt butter in a saucepan over medium low heat, then reduce heat to low and add 5 oz and 1 oz of chocolates. Cook and stir over low until smooth. Cool 5 minutes.
Add chocolate to sugar egg/banana mixture-stir until combined.
Stir in dry ingredients until just combined.
Fold in that last 1/2 cup chips and nuts
Bake 35-40 min, check at 35 (Anna’s note: I baked a full 45 min)
Cool completely before cutting.  I use plastic knives to cut the Brownies-you may break a few of them, but nothing sticks to the plastic so the cuts are clean!