Chocolate Rum Banana Brownies
Servings: 9
Calories: 443kcal
Ingredients
- 50 g Coconut Oil
- 100 g Butter
- 200 g Dark chocolate broken into small pieces
- 100 g Wholemeal Flour
- 1 pinch salt
- 3 medium Eggs
- 200 g Soft Dark Brown Sugar
- 1/2 teaspoon Baking Powder
- 2 Large Bananas
- 100 ml Spiced Rum
Instructions
- Peel the bananas and put them in a foil parcel with a tablespoon of the rum. Put them in the oven and bake at 180c for 15 minutes. Remove them from the oven and turn the heat of your oven to 200c.
- Mash the bananas and stir in the remaining rum.
- Break the chocolate into small chunks and add the butter and coconut oil. Soften in the microwave or over a bain mairie
- Stir the banana mixture into the flour and cocoa powder and mix well. Add more milk as necessary to get a 'dropping' consistency.
- Use an electric hand mixer to blend all the sugar into the chocolate, butter and oil, till very smooth.
- Beat the eggs into the chocolate mixture one by one
- Sift the flour, baking powder and salt together
- Fold the flour mix into the chocolate, then gently stir through the rum and banana mixture
- Line a 9 inch square brownie pan with silicon baking paper
- Pour in the mixture and place in the oven for 25=35 minutes or until the top is just starting to crack
- Take the brownies out and leave in the tin for 5 minutes, before marking out squares (I made 16 brownies) and turning out onto a wire rack
- Once cool, place in an airtight tin or freeze immediately
- I like these zapped in the microwave for 30 seconds and served with a good dollop of cream
Nutrition
Calories: 443kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 200mg | Potassium: 305mg | Fiber: 4g | Sugar: 31g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg