Banana Chocolate Brownies with Sticky Toffee Sauce
For the brownie:
250g mashed ripe banana (approx 2-3 medium bananas)
200g unsalted butter
190g dark chocolate (I used 70% lindt)
230g caster sugar
150g self-raising flour
add banana with chocolate
For the sticky toffee sauce:
175ml pure cream
1/2 tsp vanilla bean paste (or 1 tsp pure vanilla extract)
280g brown sugar
To serve: Vanilla ice cream
Preheat oven to 180 degrees C. Grease and line a 20x30cm (or larger if you prefer thinner brownies like me) baking tin. Cut butter into cubes and roughly chop up chocolate and place both in a heatproof bowl. Melt chocolate and butter together over a double boiler (or very carefully in the microwave) and then set aside to cool. I call this The Bowl of Sin.
The Bowl of SinBeat eggs and sugar together with an electric mixer on low speed until they are well combined. Beat in chocolate mixture and mashed banana until combined well.
P.S. Apologies for the really ugly scoop of ice cream in the photos, all I had for scooping the ice cream at the time was a tiny teaspoon, and on a hot day melty desserts are not my camera's friend!