Yay!! It was my blog’s first anniversary last week and celebration was a must and nothing better than to make something at home and brownies was it! These ooey-gooey brownies are an ultimate delight for both of us and it can be for you as well. I used the recipe from the book ‘Tea & Treats’ by Liz Franklin.
The original recipe I tried was really good and obviously if something is good I cannot not share it with you all. Again, it uses those brown speckled bananas which give these brownies a moist and soft texture. A topping of cardamom custard adds an amazing taste to it. In the original recipe though, nutmeg is used but you can experiment with either cinnamon or vanilla too. I stored them for a good 3-4 days in an airtight glass container in the fridge and served these warm, although my husband never cared for it but I liked them warm. 🙂 These are the changes that I made to the original recipe:
- Original recipe used butter instead of oil, about 20 grams.
- I used 4 bananas instead of 2, as I don’t want to chuck them in the bin and proportioned the sugar accordingly, otherwise in the original its is 2 bananas with 450 grams of sugar.
- I have used honey instead of caster sugar, around 100 grams for the custard layer and flavored it with cardamom instead of nutmeg.
Note : The original recipe calls for a baking time of 35 minutes but, my baking time was around 1 hour. So, after the 35 minutes time limit has passed do check your brownies as baking time varies for different ovens.
For the brownie mix:
- 3 teaspoon of olive oil
- 380 grams of caster sugar
- 50 grams of dark chocolate drops
- 100 grams cocoa powder
- 4 eggs beaten
- 100 grams plain flour
- 1 teaspoon of baking powder
- 4 over ripened bananas, mashed
- rectangular or square baking tin/ a brownie tin, lightly greased with oilve oil
For the custard layer:
- 250 grams of mascarpone
- 4 egg yolks
- 1/4 cup honey
- 3/4 teaspoon cardamom powder
- Preheat the oven to 180 degree Celsius.
- Mix all dry and wet ingredients for the brownie mix except banana and chocolate drops, until well combined.
- Add the bananas and chocolate drops and mix gently.
- Pour this mixture in the baking tin.
- For the custard, beat all the ingredients together until smooth.
- Pour it over the top of brownie mixture.
- Bake for about 1 hour until its firm and a skewer inserted comes out clean.
- Let it cool in the pan and enjoy them while they are still warm.
Adapted from : ‘Tea & Treats’ by Liz Franklin.