Ingredients:
Brownie (steps 1 to 17):
120g Ocoa ™ 70% dark chocolate couverture
80 g organic banana flour
20 g of Full Aroma cocoa powder
60 g Muscovado sugar (or brown vergeoise or brown sugar )
6 g of baking powder
1/2 teaspoon of fleur de sel
60 g of grapeseed oil
120 g of vegetable milk (coconut milk)
120g banana
Instructions:
Preheat the oven to 350ºF. Grease and flour a 9 x 9 inch baking dish. Put aside.
Melt the butter and chocolate chips in a small saucepan over low heat. Remove from heat and let cool.
In a bowl, combine the vanilla, sugar, and mashed bananas. Add the eggs and beat well. Mix until everything is well combined.
Sift the flour and sallt and add to the banana mixture. Stir in the salted caramel chips.
Stir 2/3 of the chocolate mixture into the dough. Stir until combined. (there may be streaks in the dough)
Roll out the dough in the prepared pan. Drizzle remaining chocolate mixture over dough. Use a knife to create streaks of chocolate.
Bake for 35 minutes, until a tootthpick comes out clean.
Let cool on a wire rack 1 hour before cutting. Store leftovers in the refrigerator.
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