175 g (6 oz) unsalted butter, plus extra for greasing
200 g (7 oz) plain dark chocolate, broken into small pieces
2 tablespoons dulce de leche or thick caramel sauce
3 large eggs
75 g (3 oz) soft light brown sugar
100 g (3 1/2 oz) golden caster sugar
75 g (3 oz) self-raising flour
pinch of salt
50 g (2 oz) baking fudge chunks
50 g (2 oz) walnuts, chopped
50 g (2 oz) semi-dried banana, chopped
25 g (1 oz) sweetened dried banana chips, broken into pieces
Grease a 30 x 20 cm (12 x 8 inch) brownie tin and line with nonstick baking paper (see page 9). Place the butter, chocolate and dulce de leche or caramel sauce in a small saucepan over a low heat and warm until just melted.
Meanwhile, place the eggs, brown sugar and caster sugar in a large bowl and whisk until combined. Using a rubber spatula, stir in the melted chocolate mixture, flour, salt, fudge chunks, walnuts and semi-dried banana.
Scrape the mixture into the prepared tin and scatter over the banana chips. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until just firm to the touch.
Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold.