Ingredients

The following ingredients have 4 Servings
  • 2 ripe bananas
  • 175 g caster sugar
  • 3 tbsp rapeseed or canola oil
  • 3 tbsp almond milk
  • 4 tbsp smooth peanut butter, divided ((warmed to stirring consistency in microwave))
  • 1 tsp vanilla extract
  • 90 g plain flour
  • 3 tbsp cocoa powder, unsweetened
  • 3 tbsp chocolate chips, dark
  • pinch salt

Instruction

  • Preheat oven to fan-assisted 160C / 180C /350F / gas 4 and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
  • Mash the bananas in a large bowl using a fork.
  • Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
  • Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
  • Pour the brownie batter into prepared baking tray, then add the peanut butter on the top and swirl into patterns.
  • Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. (Careful not to overcook – the brownies will firm up as they cool down).
  • Allow the brownies to cool completely before cutting and serving.