Ingredients 
Ingredients
  • 200g butter
  • 3 medium eggs
  • 250g dark muscavdo sugar
  • 1tsp vanilla extract
  • 50g ground hazlenuts
  • 30g Divine cocoa powder
  • 1 ½ tsp baking powder
  • 250g Divine 70% Dark Chocolate
  • 2 Fairtrade bananas
  • ½ can of Carnation caramel
Method
  • 1. Preheat your oven to 180C.
  • 2. Start by browning your butter. Place the butter into a small saucepan over a medium heat and melt the butter. Let it bubble away until the butter turns brown – dont take it too far. Add the vanilla extract and leave to cool slightly.
  • 3. Meanwhile, in a stand mixer, whisk the eggs and muscavado sugar until light and frothy.
  • 4. Melt the chocolate slowly in the microwave to prevent burning.
  • 5. Once the chocolate has melted, whisk in the cooled brown butter, before pouring into the egg and sugar mixture.
  • 6. Mix thoroughly before stirring in the hazlenuts and cocoa powder.
  • 7. In a separate bowl, mash the banana with a fork and stir in the caramel.
  • 8. Mix half of this mixture through the brownie mixture and leave some aside.
  • 9. Pour the mixture into a 30x20cm baking tin lined with greasproof paper and spread level.
  • 10. Marble in the remaining banana and caramel mixture and bake for 30 minutes – there should be a slight wobble to the finished brownie.
  • 11. Ideally leave to cool overnight before eating!
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