If you follow me on Facebook (you should!), chances are you remember my promise to post a brownie recipe to celebrate 500 followers - made over a week ago. I’m really sorry about the delay, but I’ve spent this time studying in a very martyrish manner consisting of missing two nights of sleep but not only, just to trick my conscience into believing I’ve done all in my power to do well on those exams. I then had to, obviously, make up for all the effort so the days following are kind of a blur of sleeping, going out, and watching movies. Another problem - I didn’t want to just repost someone else’s recipe. I prefer to use this space to share original ideas rather than do the googling for you. It took me three attempts and then today I almost gave up all together, because it took me two trips to the supermarket and I still couldn’t get everything on my shopping list - but I consider myself a resourceful lady so I just decided to make do without sugar - the result is a dense cake on the not-too-sweet side. There is a lot of cocoa in the final recipe, plus some coffee and a generous layer of hazelnuts on top, all to cover the note of very ripe bananas used as a sweetener here, but I think next time I’ll choose the other extreme and use the space on top of the brownie to roast some bananas and highlight that flavor. As with all brownies, it’s key not to overbake. Oh, another thing. The batter will be very thick when you put it in your baking tin. That’s all good! Now, to the recipe.
(roughly based on this recipe)
(makes one 20x30 cm tin, 12 - 16 slices)
150g dairy-free chocolate
6 tbsp neutral oil (I used coconut)
3 tbsp ground flaxseed (just place 3 tbps in a standing blender, blend for 2 minutes)
6 tbsp hot water
1 tsp instant coffee
2/3 cup unsweetened cocoa
1/4 tsp salt
2 ripe bananas
1/4 cup maple syrup
1 1/2 cup all-purpose flour
1/2 cup hazelnuts
Preheat your oven to 175*C.
Chop the chocolate finely, add to a medium saucepan with the oil and melt over low heat, stirring constantly. Remove from the heat when almost melted, continue stirring until smooth - you don’t want to overheat the mixture.
In a small cup, mix the flax and hot water. Let stand until thick and gel-like, about 5 minutes. Then, add to the melted chocolate with coffee, cocoa, maple syrup and salt. Mash the bananas - leave no bits of the fruit. Add to the batter and mix until combined. Lastly, add the flour, mixing very slowly, until you reach a consistency that seems only workable with your palms.
Line a 20x30cm baking tin with baking paper. Wet your hands with some cold water and transfer the batter to the tin, then pat until flat using your palms, stretching it to the corners as well.
Wash your hands and move on to the hazelnuts. Chop them roughly with a big knife, then sprinkle in an even layer on top of the batter, pressing them in gently.
Place in the oven, baking from the below for 15 minutes, then from the top (to give the hazelnuts a nice, toasted flavor) for another 7-10 minutes.
Cool down before slicing. Enjoy with a some extra maple syrup and coffee.