Delicate brownies inspired by the combination of bananas and intense chocolate, complemented by homemade, slightly salty caramel and a crunchy nut-coconut crumble. This dessert has a rich, moist interior thanks to ripe bananas, with a distinct chocolate bitterness and a contrast of salty caramel. It looks elegant—served in pieces with a glossy caramel glaze, decorated with half a nut or coconut flakes. It will be perfect for a sweet blog post (Sweet Blog), with afternoon coffee, as a dessert for a small gathering, or a weekend bake for the family. It combines simplicity of preparation with an impressive appearance and balanced flavor: moist, dense interior, crunchy toppings, and flowing caramel.
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Preheat the oven to 175°C (top-bottom). Prepare a square baking pan measuring about 20×20 cm: line the bottom and sides with parchment paper, leaving 2–3 cm "handles" of paper on the sides to make it easier to remove the cake after baking.
Prepare the caramel before baking so it has time to cool down a bit: in a small, heavy-bottomed saucepan, evenly sprinkle the brown sugar on the bottom and set it over medium heat. Do not stir right away — every 30–40 seconds, gently shake the saucepan to help the sugar start melting evenly. When the brown crystals at the edges melt and begin to darken, you can gently stir with a wooden spoon until all the sugar becomes uniform and clear (this will take about 6–8 minutes).
When the sugar is completely dissolved and golden amber, remove the saucepan from the heat and quickly add the cold butter cut into pieces (30 g). Stir vigorously with a wooden spoon until the butter melts and combines with the sugar. Then, very slowly, in a thin stream and while continuously stirring, pour in the chilled 30% cream (100 ml). Stir until the caramel becomes smooth. If the caramel is bubbling intensely, wait a few seconds and stir carefully — the hot sugar may splatter.
Add 1/2 teaspoon (about 2 g) of salt to the caramel, stir, and set the saucepan aside to let the caramel cool to a warm temperature (about 10–15 minutes). The caramel should be pourable but not hot. It will be ready to drizzle over the brownies after baking.
Prepare the dry ingredients: sift the flour and cocoa together into a large bowl, add the baking powder and half (1 g) of the salt. Whisk to combine until you have a uniform dry mix without lumps.
Make banana puree: peel the bananas and place them in a bowl. Use a fork or potato masher to mash the bananas into a smooth mixture with fine fibers (it should be uniform, without large pieces). If you want, blend with an immersion blender for 10–15 seconds for a very smooth consistency.
In another bowl, beat the melted, slightly cooled butter (100 g) with the sugar (120 g) for 1–2 minutes with a wooden spoon or a mixer on low speed, until the mixture is smooth and slightly glossy. Add the chopped chocolate (100 g) to the warm butter — the chocolate should partially melt from the heat of the butter; if not, briefly melt everything in a water bath or microwave in 20-second intervals, stirring each time.
Add one egg at a time to the butter mixture (if using a mixer: low speed) or pour both in at once and quickly mix until the ingredients are combined. Add the banana puree (300 g) and vanilla extract (5 ml) and mix until smooth — the mixture should be uniform and slightly runny.
Add the dry mixture (flour+cocoa+powder) to the wet mixture in three portions: each time gently fold with a spatula from the bottom up until most of the flour disappears (3–4 turns of the spatula for each portion). The mixture should be thicker than pancake batter but still moist. If you are adding walnuts (60 g), fold them in now.
Pour the batter into the prepared pan and smooth the surface with a silicone spatula. If you are using coconut flakes (30 g) or additional chocolate chips, sprinkle them on top. Place the pan in the preheated oven and bake for 25–30 minutes. The brownie should have a set, matte crust on top — the center should be slightly moist, and when you insert a toothpick, it should come out with a few moist crumbs (not raw batter).
Remove the brownie from the oven and let it sit on the counter for 10 minutes to cool slightly. Then carefully lift it out of the pan, holding onto the protruding parchment paper, and place it on a wire rack to cool completely (about 40–60 minutes). Do not pour out the caramel — it should be warm but not hot.
When the brownie is still slightly warm (not hot), evenly drizzle it with the prepared warm caramel. Use a spoon or a small spatula to spread the caramel in a thin layer. If you want a 'blob' effect, leave a few drops of caramel on top. Sprinkle the surface with a bit of coconut flakes and a few halves of nuts, and finally, gently sprinkle 1 g of fine sea salt for contrast.
For the cleanest pieces, chill the caramel brownie in the fridge for at least 1–2 hours (the caramel will set and be easier to cut). Before slicing, run a large knife that has been carefully warmed (wiped with hot water) along the blade, wiping it between cuts to create smooth slices.
Serve the pieces on small plates, optionally with a scoop of vanilla ice cream or a cup of strong coffee. You can also drizzle each piece with a thin line of caramel and sprinkle with fresh nuts for texture.
Brownies originated in the United States in the late 19th century as a compact chocolate cake for coffee — the combination of banana and chocolate is a classic known for a long time (banana helps replace some of the fat and sugar), and the addition of salted caramel is a modern twist that is taking the dessert blogging style by storm.
Serve chilled pieces so that the caramel doesn't run; add a scoop of vanilla ice cream or whipped cream to each piece for contrast. For adults, you can add a splash of coffee liqueur to the caramel before cooling.
Store in an airtight container in the refrigerator for up to 4 days (the caramel will maintain its consistency). You can also freeze portions (without ice cream) wrapped in aluminum foil for up to 2 months; thaw in the refrigerator overnight. Heat in the microwave for 8–12 seconds to restore softness, but be careful not to overheat the caramel.
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