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1
Preheat the oven to 325F.
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2
Line the bottom of an 8-inch square baking dish with a long strip of parchment paper, folding the paper as needed.
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3
The paper should hang out of the top of the pan; when the brownies are baked you then lift up on the two opposite edges of the paper to cleanly remove the brownie from the pan.
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4
Alternatively, generously oil the pan and set aside.
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5
In a bowl, sift together the flour, cocoa, and baking powder.
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6
Stir in the salt and set aside.
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7
Melt the chocolate chips and oil in a small bowl in the microwave in 30-second intervals until soft.
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8
Alternatively, melt the chips and oil in a double boiler.
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9
Stir the chips and oil
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10
until combined.
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11
Using a blender or electric hand mixer, blend the melted chips and oil, banana, vanilla, sugar, milk, and flax meal until combined.
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12
Stir the flour mixture into the wet mixture.
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13
Fold in the chocolate chips, if using.
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14
Transfer the batter to the prepared baking pan.
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15
Sprinkle with the nuts, if using.
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16
Bake until a toothpick inserted in the middle of the pan comes out with a few moist crumbs attached but no wet batter, 20 to 45 minutes, depending on the kind of pan you use.
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17
Glass baking dishes need longer baking time.
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18
If your toothpick comes out completely dry, the brownie has over-baked, but is still tasty.
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19
Cool in the pan on a wire rack for 30 minutes.
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20
Remove the brownies by pulling up on the parchment paper overhang.
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21
Cut into squares.
