Experimental Banana Chocolate Brownie (Jarv Jun'08)

1. 1

   Break dark chocolate and add with chopped butter into PTFE lined saucepan, melt on extremely low heat Linkam + stir. Check for gelation, and stir if occuring.

2. 2

   Mash bananas, stir in eggs, stir in sugar. Add to saucepan and stir stir stir.

3. 3

   Add flour and stir, stir, stir, until sufficient flour to achieve Glastonbury mud consistency.

4. 4

   Pour into baking tin (again, PTFE sheet for protection). Bake for 20mins @ Gas Mark 3 / 150C.

5. 5

   Except in my rubbish oven, it took 40mins.

6. 6

   For the icing (once cool!), break the white chocolate and put in a freezer bag which you have checked is transparent to microwaves. Shake chocolate into cone-like corner of bag, and place in cup to hold it the right way up. Microwave on low until melted properly. Cut edge of bag with scissors and hold top shut while squeezing out white chocolate goodness. Place in fridge overnight to harden.

No nutritional information available.

No additional tips available.