125g |
SCS Salted Butter |
130g |
SIS Fine Grain White Sugar |
60g |
Sunshine Plain Flour |
2 |
Eggs |
1 tsp |
Vanilla Extract |
40g |
Unsweetened Cocoa Powder (the best you can find) |
1/2 tsp |
Baking Powder |
1 |
Banana (diced into small cubes) |
2-3 tsbps |
Rum |
|
|
1. |
Pre-heat oven to 175°C. |
2. |
Grease an 8-inch square pan. |
3. |
Melt the butter in a saucepan over a small fire (or in a microwave). |
4. |
Once melted, pour the butter into a large mixing bowl, and stir in sugar, vanilla and eggs. |
5. |
Combine flour, baking powder and cocoa powder in a separate bowl. Sift these dry ingredients into the batter. |
6. |
Add rum and banana and fold until just combined. |
7. |
Whisk the batter by hand for two to three minutes, until combined and small air bubbles are formed. |
8. |
Bake in the oven for 17 to 20 minutes. To test your brownie, stick a cake tester or satay stick in it. It should come out clean or with just a few crumbs on it. |
9. |
Let it cool in the pan. |
|