We love brownies here, and this makes the 5th brownie recipe I have blogged, though there has been lots of experimental’s in between! This one took inspiration from my Banana and Rum Brownies, though I had run of out rum this time and had to borrow my boyfriends rather lovely imported Brandy and due to lack of brown bananas’s I upped the butter quantity a bit. Fortunately the experimentation worked and it resulted in a heavenly batch of brownies that didn’t make it past the day! They were made for my friend M’s birthday and were very well received at the party!
You will need a lined 8″square cake pan.
Ingredients:
100g butter
150g golden caster sugar
50g light brown muscavado sugar
115g plain chocolate, broken up
2 eggs
2 tbsp good brandy
1tbsp golden syrup
100g plain flour
25g cocoa powder
100g dark chocolate chunks
1/2 tsp baking powder
2 heaped tbsp mini marshmallows
1 large very ripe banana mashed up
1 large very ripe banana mashed up
Pre-heat oven to 180o
1) Melt in a saucepan the butter, syrup and sugars. Stir in the cocoa and baking powder and remove from the heat.
2) Meanwhile mix the flour, egg, brandy and banana together. Fold into the melted chocolate mixture. Scatter over the chocolate chunks and stir lightly so they start to melt into the mixture.
3) Spoon into the lined pan, sprinkle over the mini marshmallows and press into the cake batter lightly and bake for 35-40 minutes – my oven is quite slow but modern ovens are faster! A skewer should come out fairly clean, not as clean as cake mix but enough to show its just cooked! It should be cracking slightly on top.
4) Leave to cool in the pan for ten minutes then transfer on the liner to a cooling rack. Place in an airtight container when cool.
The brownies were moist, chocolaty and are a definite keeper! Plus you can pretend they are healthy-ish with the banana addition! You can’t really taste it but it just adds to the texture in a good way!