Dan Fellows' Easter Brownie

- 10/04/2017 @ 14:36
Dan Fellow Brownie Main.jpg
Dan Fellows’ Chocolate & Banana Brownie (also available to make dairy free)

We've been lucky enough to try these in the office, definitely worth a try over the Easter break. Only problem is you won't want only 1 piece!

Tin Size: 8 inches x 8 inches.

Recipe makes 2 of the above size tin.

Brownie Mix Ingredients:

230g Sugar
1 Medium Sized Banana
1 tbsp. Vanilla Essence
250g Plain Flour
1 tsp. Baking Powder
2 tbsp. Cocoa powder
1 tbsp. Maple Syrup
4  tbsp. Margarine (dairy-free)
300g Dark Chocolate
1 Bar White Chocolate (dairy free) (melted to decorate)
 
Chocolate Sauce Ingredients:

250ml Dark Chocolate Almond Milk
2 tbsp. Margarine (dairy free)
1 tbsp. Plain Flour
2 tbsp. Sugar
2 tbsp. Cocoa Powder
 
Method for Brownie:
 
  1. Pre-heat oven to 180°c fan assisted
  2. Grease a line your baking tray with baking parchment.
  3. In a mixing bowl mash up the banana, add the sugar, vanilla essence and mix until all the ingredients are combined.
  4. In a separate mixing bowl melt the chocolate, margarine and maple syrup until liquid.
  5. Mix the banana batter and chocolate batter together until combined.
  6. Sieve and add flour, cocoa and baking powder and mix until fully combined.
  7. Place into bake tray and bake for 25-35 mins it is ready when crispy on top and bouncy to the touch but not wobbly.
Once cooled melt the white chocolate and decorate!
 
Method for Chocolate Sauce:
 
  1. For the sauce slowly heat the almond milk and margarine until margarine has completely melted and disappeared.
  2. Combine flour sugar and cocoa together in a separate bowl.
  3. Slowly add the flour mix to the milk, a serving spoon at a time, whisk until completely dissolved, keep adding and whisking until sauce is the desired thickness.
Slice brownie, add huge dollop of sauce and EAT!


 
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