These Banana Chocolate Brownies are so perfect with the ganache frosting, the sweetness is just right and they are soft, moist and delicious. Even my friends who tasted this cake, gave their thumbs up!! Mixing the ingredients is a breeze, one bowl for the wet and another bowl for the dry. There’s no call for an electric mixer and after a quick mixing, into the oven they go!
I made these brownies twice! 实在太好吃了，连续做了两次！
Banana Chocolate Brownies
Prep time
Cook time
Total time
Author: Ann Low
Recipe type: Dessert
Serves: 12 slices
Ingredients
- Dry Ingredients:
- 125g cake flour/plain flour (1 cup)
- 40g Valrhorna cocoa powder (3/8 cup)
- ¾tsp baking soda
- ¾tsp baking powder
- ⅛tsp salt
- 130g caster sugar (3/4 cup)
Wet Ingredients- 1 large egg
- 1 overly-ripe banana, about 250g without skin, mashed (1 cup)
- 60ml corn oil (1/4 cup)
- 60ml warm water (4 tbsp)
- 120ml fresh milk (1/2 cup)
- 1tsp vanilla extract
Chocolate Ganache- 110g semisweet chocolate, chop into small pieces (3/4 cup)
- 85g diary whipping cream (1/2 cup)
- 15g soft butter (1 tbsp)
Instructions
- Sift all the dry ingredients into a large bowl and combine well with sugar.
- Combine egg and mashed banana and remaining wet ingredients into another bowl. Stir well with a hand whisk. Then pour mixture into the dry ingredients. Fold well with a spatula till batter mixture just combined. (do not over mix)
- Pour chocolate batter mixture into a 8 inch square pan (grease with butter or cooking spray and line pan). Bake in the preheated oven at 180 deg C for about 30-35 mins or till skewer inserted into center of the cake comes out clean.
- Leave cake in the pan and cool down cake completely before frosting with ganache cream.
- Ganache Cream - Place chopped chocolate pieces and butter into a bowl, set aside.
- Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth.
- Chill the ganache cream in fridge for about 30 seconds to one minute to thicken a little. Remove cake from pan. Stir well ganache cream again and spread it on top of cake with a spatula.
- Cut cake into desired sizes and serve immediately or store in the fridge in an airtight container. These brownies still stayed soft even after chilled for 3 days.
Notes
中文食谱在图片的下面。
3.5.3251
香蕉巧克力布朗尼
Prep time
Cook time
Total time
超容易做的布朗尼！巧克力濃郁與香蕉泥很搭，口感濕潤香甜 ~ 很赞！
Author: Ann Low
Serves: 12 slices
Ingredients
- 干料：
- 125克 底筋或中筋面粉
- 40克 可可粉
- ¾茶匙 苏打粉
- ¾茶匙 发粉 （泡打粉）
- ⅛茶匙 盐
- 130克 细糖
- 湿料：
- 1个 大鸡蛋
- 1条 熟透香蕉，去了皮约250克-压烂
- 60毫升 玉米油
- 60毫升 温水
- 120毫升 牛奶
- 1茶匙 香草香精
- 伽纳彻酱
- 110克 半甜巧克力, 切碎
- 85克 动物性奶油
- 15克 软牛油
Instructions
- 将干料筛入大碗里和细糖混合均匀。
- 在另一个碗，把鸡蛋和香蕉和全部的湿料搅拌均匀。 然后倒入粉料里。用刮刀翻拌均匀即可成巧克力糊。（不要过度的搅拌）
- 最后倒入一个8寸正放型烤盘 （抹油，底部铺纸）。放进预热烤箱以摄氏180度烤约30-35分钟或竹签扎入蛋糕内部，拔出没有粘糊，就表示熟了。
- 让蛋糕连烤盘一起待凉后才取出涂上伽纳彻酱。
- 伽纳彻酱 - 巧克力碎和牛油放入碗中，备用。
- 以中火将奶油煮滚即可，倒在巧克力上（步骤5）。搅拌至顺滑。
- 将伽纳彻酱放进冰箱冷藏约30秒-1分钟至伽纳彻酱稍微浓稠。
- 伽纳彻酱再次搅匀，涂抹在蛋糕上；便可切块享用或收进冰箱冷藏。布朗尼冷藏三天后，还是很松软美味。
3.5.3251