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.
FOR THE BROWNIES, MELT:
FOR THE FROSTING, BEAT:
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 11⁄2 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 1⁄4 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 1⁄4 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.