Banana Split Brownies

If you need a bit more summer in your life (I love fall, but I must confess I so enjoyed the 80 degree temperatures here yesterday!), try these brownies. All the goodness of a banana split baked into a bar form. A dense, rich, fudgy brownie is filled with chopped up cherries and then topped with a creamed cheese topping laced with banana and strawberry.

These are delicious. I did find the brownies a bit TOO dense and fudgy for my taste. Next time I make these, I will use the brownie base from Mississippi Mud Bars, which is perfect. Either way, I think you will love these bars - so fun and different, and a wonderful accompaniment to ice cream!

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Banana Split Brownies

8 ounces unsweetened chocolate, chopped
3/4 cup butter, cubed
3 eggs
2 cups sugar
1 tsp. vanilla
1 cup plus 2 tablespoons all-purpose flour
1 cup maraschino cherries, chopped (one small jar)

TOPPING:
1 package (8 ounces) cream cheese, softened (low fat is ok)
1/2 cup mashed ripe banana (about 1 medium)
1/3 cup strawberry preserves
1 large egg, lightly beaten
1/4 cup chopped salted peanuts

In a medium bowl, combine butter and chocolate. Heat in the microwave at 50% power in 1 minute increments, stirring between heatings, until mostly melted. Stir until smooth.

In a large bowl, beat eggs and sugar on high speed 5 minutes. Stir in vanilla and chocolate mixture. Gradually stir in flour. Fold in cherries. Spread into a greased 9x13 baking pan.

For topping, in a small bowl, beat cream cheese until smooth. Beat in mashed banana and preserves. Add egg; beat on low speed just until blended. Spread over brownie batter; sprinkle with peanuts.

Bake at 350 40-45 minutes or until topping is set and a toothpick inserted in brownie portion comes out mostly clean. Cool completely on a wire rack.

Cut into bars. Store in an airtight container in the refrigerator. Makes 2 dozen.