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Multiple banoffee brownie slices

Banoffee Brownies

The perfect balance of chocolate, banana and toffee in brownie form!
5 from 1 vote
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Ingredients
  

Brownie mix

  • 110 g self raising flour
  • 70 g cocoa powder
  • 1/2 tsp salt
  • 100 g dark chocolate chopped
  • 130 g butter
  • 180 g caster sugar
  • 70 g light brown sugar sifted to remove lumps
  • 2 medium eggs room temperature
  • 1 tsp vanilla extract
  • 2 large over-ripe/spotty bananas mashed
  • 100 g milk chocolate chips

Toffee sauce

  • 70 g light brown sugar
  • 50 g butter
  • 75 ml double cream
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 180°/160° Fan. Grease a 12" x 9" traybake tin with butter or non-stick spray, line with tin foil (with some overhang to lift it out of the tin later) and spray the foil with non-stick spray. 
    (I prefer to use foil here as I can get it right into the corners of the traybake tin. You can use baking or parchment paper though if you prefer).
  • First, make the toffee sauce. Place the butter and light brown sugar into a small saucepan and simmer on low-medium heat for around two minutes. You can stir with a heatproof spatula to help incorporate the two.
  • Once incorporated, increase to medium heat and add all of the double cream. Stir constantly until the sauce thickens slightly - this will take around three minutes. Don't worry if it still seems a little runny at this stage; it will thicken slightly as it cools. 
  • Pour the toffee sauce into a jug or another bowl (to prevent it from continuing to cook in the hot saucepan) and set aside for now. 
  • Sift the flour, cocoa powder and salt into a small bowl and whisk to combine. Set aside.
  • Place the chopped dark chocolate and butter into a heatproof bowl and microwave in 20 seconds increments, stirring in between, until completely melted. 
  • To a large bowl add the light brown sugar and caster sugar. Pour the melted chocolate mixture to this bowl and mix together with a wooden spoon until combined. 
  • Add the eggs and vanilla extract to this large bowl and mix to combine, followed by the mashed bananas.
  • Add the dry ingredients to the wet ingredients in the large bowl and fold together until no pockets of flour remain. Add the chocolate chips and mix until evenly incorporated. 
  • Pour the brownie mixture into the prepared traybake tin and spread evenly with a spatula or palette knife. 
  • Drizzle the toffee sauce on top of the brownie mixture - depending on how much the sauce has thickened you can pour it over in a swirling pattern to make sure it is spread evenly, or use a spoon to dollop it around the mixture.
  • Now use a butter knife to cut through the mixture, in different directions to create a marbled effect with the toffee sauce. 
  • Place in the middle shelf of the oven and bake for around 30 minutes. You can check if it is baked by inserting a cake skewer or cocktail stick into several areas of the brownie to make sure it comes out clean with no wet mixture. It may come out with a few moist crumbs though and this is ok. 
  • Place on a wire cooling rack and leave to cool completely before removing and cutting as it needs time to firm up!
  • When cool I find it easier to lift the whole brownie from the tin by holding the overhanging edges of tin foil, and then cutting it into slices. 
  • The brownies should stay moist for around 5 days. 

Notes

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