No baking repertoire is complete without a decadent and awesomely delicious brownie. After what was quite possibly one of the biggest searches I have ever done before, I finally stumbled upon a worthy recipe. I had an abundance of bananas that I wanted to use and this recipe was perfect in that the original called for 7 eggs but I was limited to 6, therefore I substituted in 1 banana and then added in another for taste. The result was a deliciously fudgy brownie with just the right hint of banana.
If you prefer your brownies to be more cake-like and less fudgy, simply omit one of the eggs. Or, if you would prefer to have just a plain chocolate brownie, feel free to leave out the bananas but make sure to add an egg.
This recipe is probably best if you have a small army to feed as it makes a LOT. I may or may not have ended up in a brownie induced food coma at one stage… though I merely view that as testament to the quality of this recipe. (Note: 1 cup = 1 US cup)
320g / 11.3 oz butter
1¼ cups / 155g / 5.5 oz cocoa powder
2 medium bananas, mashed
1 tsp vanilla essence
320g / 11 oz dark chocolate, roughly chopped
1¼ cups / 155g / 5.5 oz plain flour
1 tsp baking powder
icing sugar to serve
Melt the butter in a rather large saucepan on the stove.
Remove from heat and beat in the cocoa powder with a whisk.
Add the eggs, banana, and vanilla essence. Mix well until the volume has doubled in size.
Swap the whisk for a wooden spoon and stir in the chopped chocolate.
Sift together the flour and baking powder and combine with the wet ingredients, mixing well.
Pour into prepared tins (one 24cm x 34cm dish or several smaller tins).
Bake at 180C / 350F until a skewer inserted into the middle comes out clean, approximately 50-60 minutes.
Once cool, dust with icing sugar if you wish.