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Banana Brownie with Double Chocolate and Salted Caramel - photo 1
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Banana Brownie with Double Chocolate and Salted Caramel

Desserts Cakes and Bakes Dishes for Special Occasions 80 min Medium 4 wyświetleń ~35.82 PLN - (0)
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Description

This is not your ordinary brownie. It’s a decadent journey into the depths of the most intense flavors, where the moist, dense, and fudgy (in the best sense of the word) texture of the cake meets the sweetness of ripe bananas, the richness of two types of chocolate, and a salty caramel that ties everything together. Each bite is the perfect balance – a velvety chocolate mass hiding melting pieces of milk and dark chocolate, the natural sweetness of bananas adding moisture and a fruity note, and on top, an artistic swirl of homemade caramel sauce with a hint of sea salt that enhances the overall flavor. This cake is the essence of comfort, perfect for lifting your spirits, meeting friends over coffee, or as the star of the evening on a special occasion. It looks as impressive as it tastes – the dark brown color of the cake contrasts with the golden swirls of caramel, promising an unforgettable experience.

Składniki (13)

Servings:
12
  • Banana 3 szt.
  • Butter 180 g
  • Bitter chocolate 100 g
  • Milk chocolate 100 g
  • Egg 3 szt.
  • Brown sugar 150 g
  • Wheat flour 120 g
  • Cocoa 40 g
  • White sugar 100 g
  • 30% cream 80 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Ground cinnamon 2 g
💰 Szacowany koszt dania: ~35.82 PLN (2.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Preheat the oven to 175°C (fan) or 180°C (top-bottom). Prepare a square baking pan measuring about 20x20 cm or a rectangular one measuring 20x25 cm. Line the bottom and sides of the pan with parchment paper, leaving longer edges on the sides - this will make it easier to remove the finished brownie later. Take all the ingredients (eggs, butter, cream) out of the fridge in advance so they reach room temperature.

Using parchment paper is key! The brownie is sticky, and without the paper, it will be very difficult to remove it from the pan in one piece. Room temperature ingredients ensure a uniform consistency of the batter.

Caramel sauce

2

In a small saucepan with a thick bottom, place the white sugar. Heat over medium heat, without stirring, until the sugar starts to melt and takes on an amber color at the edges. Then you can gently swirl the saucepan to allow the sugar to melt evenly. When all the sugar has dissolved and has reached a light amber color, remove the saucepan from the heat. VERY CAREFULLY add 30g of butter (cut into cubes) and vigorously mix with a whisk - the mixture will bubble vigorously! Then, while continuously stirring, slowly pour in the heavy cream. Place back on low heat and cook for about a minute, until the sauce is smooth. Remove from heat, add a generous pinch of salt, and mix. Set aside to cool slightly.

Ingredients: White sugar, Butter, 30% cream, Salt
Be careful, hot caramel is extremely hot and can cause serious burns! Do not touch it. If the caramel hardens after adding the cream, place it back on low heat and stir until the lumps dissolve. The finished sauce should have the consistency of thick syrup.

Brownie batter - wet ingredients

3

In a large, heatproof bowl, place 150g of diced butter and broken pieces of dark chocolate. Melt the ingredients in a water bath: set the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir with a silicone spatula until you achieve a smooth, glossy mixture. Remove the bowl from the pot and let it cool for 5 minutes. Meanwhile, in a second bowl, peel the bananas and mash them thoroughly with a fork into a smooth paste (small lumps may remain).

Ingredients: Butter, Bitter chocolate, Banana
Alternatively, the chocolate with butter can be melted in the microwave, heating in 30-second intervals and stirring each time to avoid burning. Do not overheat the chocolate, as it will lose its smooth consistency.

Brownie batter - combining ingredients

4

To the slightly cooled chocolate mixture, add brown sugar and mix thoroughly with a whisk for about a minute, until the mixture becomes grainy. Then add the eggs, one at a time, mixing vigorously for about 30 seconds each time, until the ingredients are combined. Do not whip the mixture into a fluffy cream; it's just about thorough incorporation. Finally, add the mashed bananas and mix until you achieve a uniform consistency.

Ingredients: Brown sugar, Egg, Banana
Adding eggs one at a time is important for achieving the right emulsion and structure of the batter. Mixing with a whisk, rather than a mixer, prevents excessive aeration of the batter, which is crucial for obtaining a 'fudgy' consistency in brownies.

Brownie batter - dry ingredients

5

In a separate small bowl, mix the flour, cocoa powder, and two pinches of salt. If you are using cinnamon, add it now. Sift the dry ingredients through a sieve directly into the bowl with the wet mixture. Using a silicone spatula, gently mix everything just until combined. There should be no visible dry flour at the bottom. Do not mix for too long! Finally, add the chopped milk chocolate and optionally, the walnuts. Gently mix with a few motions of the spatula.

Ingredients: Wheat flour, Cocoa, Salt, Milk chocolate, Walnuts, Ground cinnamon
The key mistake is mixing the batter too long after adding the flour. This causes gluten development, making the brownies tough and chewy instead of moist and tender. Mix only as much as needed for the ingredients to combine.

Baking

6

Pour the prepared brownie mixture into the prepared baking pan and smooth the top with a spatula. Drizzle about 2/3 of the prepared caramel sauce on top of the cake, creating blobs in different places. Then, using the tip of a knife or a skewer, swirl the surface of the cake to create a marbled pattern, gently mixing the caramel with the chocolate mixture. Place the pan in the preheated oven and bake for 30-35 minutes.

The brownie is ready when the edges are set and slightly pull away from the pan, while the center is still slightly moist and 'jiggly'. A toothpick inserted in the center should come out coated with moist crumbs, but not raw batter. It’s better for the brownie to be slightly underbaked than overbaked.

Cooling and serving

7

Remove the brownie from the oven and let it cool completely in the pan. This is a very important step! Hot brownie is very delicate and would fall apart when cutting. Once the cake is cold, grab the protruding edges of the parchment paper and carefully lift it out of the pan. Transfer it to a cutting board and cut into squares with a sharp knife. Serve at room temperature, drizzled with the remaining caramel sauce.

To achieve perfectly even pieces, use a long, sharp knife. After each cut, wipe the knife clean with a paper towel. You can also chill the dough in the refrigerator for an hour before cutting, which will make the task even easier.

Fun Fact

💡

Legend has it that brownies were created by accident in the late 19th century in the United States when a forgetful chef prepared a chocolate cake without adding baking powder. The result was a low, dense, and moist cake that won the hearts of food lovers around the world.

Best for

Popołudniowy deser Spotkanie z przyjaciółmi Poczęstunek do kawy Słodki stół na przyjęciu

Tips

🍽️ Serving

This brownie is absolutely phenomenal served warm (just 15-20 seconds in the microwave) with a scoop of vanilla or cream ice cream. The ice cream slowly melting on the warm cake creates a delicious sauce. You can also serve it with a dollop of whipped cream and fresh raspberries for a flavor contrast.

🥡 Storage

Store the brownie in an airtight container at room temperature for up to 4 days. With each passing day, it becomes even more moist and dense. It can also be frozen, cut into portions and wrapped in foil. Just thaw at room temperature before serving.

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