These are fudgy and gooey brownies I concorted using banana as a flavouring, so they are not the prettiest food to look at or to photograph as they are hard to cut or slice, but they are absolutely delicious and messy to eat. The centre part of the baked brownie is very gooey, while the edges are fudgy in texture. As the centre part is gooey in nature, it will sink down after baking and cooling, so that is normal. However if you prefer the centre to firm up more, just bake 5 to 10 minutes longer, but you might need to cover the top loosely with aluminium foil for those last 10 minutes or so of baking time, until a skewer inserted into the centre comes out with moist crumbs sticking to the skewer.
Makes one 18cm or 20cm square tin
180g Nestlé Dark Melts, or chopped dark chocolate
180g butter, chopped
250g (1 heaped cup) caster sugar
3 eggs, lightly beaten
110g (3/4 cup) plain flour
25g (1/4 cup) cocoa powder
1 teaspoon baking powder
200g peeled banana, sliced into 1/2cm thick rounds
1. Preheat oven to 170°C. Grease and line a 4cm deep, 18cm or 20cm square tin, extending the paper 2-3cm above the rim of the tin to act as handle for ease of removing brownie from the tin. Mix and sift together flour, cocoa and baking powder, set aside.
2. Melt chocolate buttons and butter in a mixing bowl set over simmering water. Stir with a metal spoon until smooth.
3. Stir in sugar and lightly beaten eggs. Stir in flour mixture until well mixed. Finally stir in sliced banana.
4. Pour into prepared tin and bake for about 40 minutes. Cool completely in the tin before removing from tin.
Taste: Gooey and fudgy
Consume: Best within 2 days
Storage: In airtight container
Recipe References: –