Chocolate banana jam brownie
Did somebody say ‘banana jam’? Yes it does sound kinda weird. But this combo of banana and ridiculously rich, sticky chocolate it’s oh so good, trust me. Just like a perky nana only, well made of real food. Probably still not considered food for the health of the body but undeniably food for the health of the soul!
The secret to a perfect brownie texture is to remove the brownie from the oven before it is overcooked, and becomes cake like. When testing with a skewer the brownie should be still slightly sticky, but not runny.
Makes 20 pieces
250g chopped banana
100g jam-setting sugar (sugar with added pectin)
Juice of half a lemon
60g Dutch process cocoa
1 cup boiling water
125g dark chocolate
125g unsalted butter, melted
225ml vegetable oil
3 egg yolks
1 ½ tsp vanilla extract
½ tsp salt
1. Place all ingredients in a small pot and stir over a gentle heat until simmering.
2. Use a potato masher to break up the banana.
3. Simmer very gently for 3-5 minutes; the jam should thicken slightly.
4. Transfer to a clean bowl and set aside to cool.
1. Preheat oven to 170°C on Bake. Grease and line a 20 x 30cm rectangular tin with baking paper.
2. In a large bowl whisk together the cocoa powder and boiling water until smooth. Add the chopped chocolate and continue to whisk until chocolate is melted. Add butter and oil and whisk to combine.
3. In a separate bowl mix together the eggs, sugar, vanilla and salt. Whisk egg mixture into the melted chocolate mixture.
4. Gently fold in the flour and, once fully incorporated, pour mixture into prepared tin.
5. Spoon teaspoonfuls of banana jam onto the top of the brownie mix.
6. Bake for 35–40 minutes. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
7. Remove baking paper and cut into squares.