It says that you want to use bittersweet chips that contain 60 to 65 percent cocoa. The chips need to contain LECITHIN because it is needed to keep the chocolate smooth and prevent it from seizing. She says that Guittard Baking Chips 63% extra dark have lecithin but it is not on the ingredient list (they are on Amazon).
- 1 cup banana puree (use blender or food processor)
- 1 (11.5 oz) bag dark chocolate chips, 63% cocoa at least, approx. 2 cups
Line the bottom of an 8 x 8 square pan with parchment
Blend bananas until completely smooth. Make sure you only have 1 cup or 240 grams of banana puree or the brownies will not set. Best to use a scale.
Melt the chocolate and then blend it with the bananas until the mixture is smooth (seconds). Don’t blend too long.
Working quickly, transfer the batter into the prepared pan and smooth the top with an offset spatula. The batter thickens quickly.
Set in fridge 2 to 3 hours or overnight. Remove from pan and slice with large sharp knife, wiping the blade between for clean cuts. Store in an airtight container in fridge or freezer.