Banana and Walnut Fudge Brownies

cook 30 mins
  • 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.
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