This recipe comes together in about 40 minutes and is perfect to satisfy those chocolate cravings we all get. Here is how to make it; it could not be easier!
Ingredients:
Wet ingredients:
3 ripe bananas
¼ cup of nut butter (I used hazelnut choc @smallbatchnz )
1/3 cup of brown sugar
¼ cup of maple syrup
1 Tbsp of vanilla extract
Dry ingredients:
1 cup of plain flour
½ cup of organic cacao powder
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
Toppings:
½ cup of Biscoff Spread @lotusbiscoffuk
A few Biscoff biscuits for the topping @lotusbiscoffuk
Instructions:
Prepare the ingredients. In a medium bowl, mash the bananas using a fork. Preheat the oven to 170 °C.
In a large mixing bowl, combine all the wet ingredients: mashed bananas, nut butter, brown sugar, maple syrup, and vanilla extract. Mix very well, and set aside.
In a separate large bowl, combine all the dry ingredients: plain flour, cacao powder, baking powder, cinnamon, and salt.
Incorporate the dry ingredients into the bowl with the previously mixed wet ingredients and stir only until well combined.
Transfer the mixture into a square cake pan and spread evenly.
Using a teaspoon place small amounts of Biscoff spread and using a toothpick 'draw' swirls of the spread over the top. Crush the biscuits into small pieces and place on top, press some of them into the batter.
Bake for 30 minutes.
Remove it from the oven and let it cool down.
Store in the fridge for up to 5 days.
Enjoy! 😊
Notes: We love this brownie served cold, straight from the fridge, but it’s also nice served warm with some plant-based vanilla ice cream or coconut whipping cream on top.
