This recipe originally comes from Metro newspaper. I believe one of Caroline’s co-workers made this recipe and Caroline recommended it to me. So the other week I was heading over to a friend’s house for dinner and I brought these along. The recipe is originally called “Heart Healthier Fudgy Brownies” and it was featured in February , which is heart month. However I thought the name might scare people away so I re-named it! I have tried various lower fat and lower calorie recipes and generally tend to be disappointed so when Caroline recommended these I was a little wary. However, these were quite yummy and the left-overs didn’t last long in my house!
Chocolate Banana Brownies (adapted from Metro)
• 1 oz good quality bittersweet chocolate, chopped
• 2 tbsp butter
• 1 cup granulated sugar
• 1/2 cup mashed ripe banana (1 large banana)
• 1 egg
• 1 tsp vanilla
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
Preheat oven to 350°F. Grease sides of an 8-inch square baking pan. Line bottom and two sides with parchment paper .
Combine chocolate and butter in medium glass bowl. Microwave at Medium for 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar, then mashed banana until blended. Beat in egg and vanilla until smooth.
In a smaller bowl, combine flour, cocoa, baking powder and salt; stir into chocolate mixture until dry ingredients are completely moistened. Spread evenly in prepared pan. Bake 25 minutes or until toothpick inserted in centre comes out clean.
Cool pan on wire rack 10 minutes. Run spatula around edges, carefully lift parchment paper sling of brownies to wire rack to cool completely. Cut into 16 squares.
Nutritional information per square: Calories: 106; Fat: 2.8 g; Carbohydrate: 20 g; Protein: 1.25 g; Fibre: 1 g.