Blissful Banana-Chocolate Brownies

A lot of my memories of recurring family traditions revolve in some way around food. While I’d rather not think too much about the friday night trip for Happy Meals (god bless my insides), there’s something unique about sharing food with loved ones that makes memory-making inevitable.

There was a period of time when i was about 10, that we used to have family outings to the cinema. We’d choose something that we wanted to see, and go for a bite to eat before hand.They weren’t all that regular, maybe once every month or so, and whilst i struggle to remember the film titles, i significantly remember the food before hand. We were never a big starter family, but dessert was something that we all enjoyed. A specific dessert in particular-The Godfather.  As with all chocolate sharing desserts, there was more cream than substance, but the base was essentially chocolate and vanilla ice cream, pockets of hot chocolate sauce, and crumbled-up brownies. Over the big glass bowl with four teaspoons, it was a race to see who could uncover the fudgey cakes first, and a race that i was always too eager to win.

While these brownies aren’t made in the traditional all-american, egg-heavy manner, they certainly ‘ taste any bit less chocolate-fudgey than the originals, and the banana seems to add more to the texture than it does the flavour. Definitely hard to control oneself around.

INGREDIENTS    –  2 1/4 cup all-purpose flour  –   2tsp baking soda    –  1tsp salt   – 2 cups light brown sugar   –  1/4 cup cocoa powder  –   1/4 cup chocolate chips   –  1/4 chopped chocolate chunks   –  1 small banana pureed   – 1 1/2 cup water   –  4tsp apple cider vinegar   –  1/2 cup sunflower oil

PREHEAT OVEN TO 170°C  (340°F)

1. Sieve the flour, baking soda, salt, sugar and cocoa powder into a large mixing bowl. Stir in the chocolate chips coating evenly with flour.

2. In a smaller bowl puree the banana, ensuring a smooth lump-free result. Add the water, oil and vinegar to this, and mix thoroughly.

3. Add the small bowl of wet mixture to the dry ingredients, stirring until both are completely combined. The batter should be smooth and glossy apart from the obvious chocolate chip chunks.

4. Pour into a bake-pan, I used a 9 inch tin and the batter filled about 3/4 of the depth.

5. Bake completely depending on your brownie preferences. 15 minutes will give you a very fudgey undercooked result, whereas 25/30 will give you a much more cake-like brownie. I opted for around 22 and mine came out with a crackled glossy top, cake-like with pockets of fudgey chocolatey joy.

PLEASE NOTE: adapted from recipe on Love Food Eat (see here)

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