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Banana Split Brownies

Craving a banana split, but want to avoid the melty mess they can turn into on a hot day? These brownies are sure to be your flavor fix — on the neat.


16 servings

Total Time

1 hour + cooling

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It's fine to leave the two preserves separate, alternately dolloping them before marbling.


Preheat oven to 350°. Line a 9×13-inch baking pan with foil.

Melt 112 sticks butter and chocolate in a large saucepan over medium-low heat. When chocolate is almost melted, stir in granulated sugar until it dissolves. Off heat, whisk in eggs one at a time.

Whisk together flour, baking powder, and 14 tsp. salt.

Stir flour mixture into melted chocolate mixture in two batches. Pour batter into prepared pan.

Combine strawberry and pineapple preserves, then drop by the spoonful all over the batter. Pull a knife through the preserves and batter, alternated the direction on each row to marble it.

Bake brownies until a toothpick inserted in the center comes out clean, 30 minutes; let cool.

Beat butter and 14 tsp. salt with a mixer on high speed to combine.

Mash banana with liqueur and vinegar; alternately beat into butter with powdered sugar. Add meringue powder; beat until fluffy. Chill frosting until firm, 30 minutes.

Frost brownies with banana frosting and sprinkle chopped peanuts over frosting. Serve each brownie topped with a maraschino cherry, if desired.

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