Chocolate Dessert

Banana and hazelnut crumble brownie

Name: Banana and hazelnut crumble brownie recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: 140g plain flour, sifted; 1/3 cup (35g) cocoa powder, sifted; 250g lightly salted butter, melted; 3/4 cup (170g) brown sugar; 150g dark (70%) chocolate, chopped; 100g milk chocolate, chopped; 2 tsp vanilla extract; 5 eggs, lightly beaten; 3 small ripe bananas, cut into 1cm-thick slices; 1/3 cup (50g) plain flour, sifted; 50g unsalted butter, chilled, chopped; 40g brown sugar; 25g rolled oats; 1/2 tsp ground cinnamon; 1/2 cup (60g) hazelnuts, roasted, roughly chopped

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by Dominic Smith

May 03, 2020

Banana and hazelnuts, a match made in dessert heaven.

140g plain flour, sifted
1/3 cup (35g) cocoa powder, sifted
250g lightly salted butter, melted
3/4 cup (170g) brown sugar
150g dark (70%) chocolate, chopped
100g milk chocolate, chopped
2 tsp vanilla extract
5 eggs, lightly beaten
3 small ripe bananas, cut into 1cm-thick slices

Hazelnut crumble

1/3 cup (50g) plain flour, sifted
50g unsalted butter, chilled, chopped
40g brown sugar
25g rolled oats
1/2 tsp ground cinnamon
1/2 cup (60g) hazelnuts, roasted, roughly chopped

Method

1.

Preheat oven to 170°C.
2.

For the hazelnut crumble, place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add brown sugar, oats and cinnamon and pulse until just combined. Transfer to a bowl and mix through the hazelnuts. Set aside.
3.

To make the brownie, grease a high- sided 20cm square baking pan and line the base and sides with baking paper. Place the flour and cocoa in a bowl and stir with a whisk to combine. Set aside.
4.

Place the butter in a small saucepan over medium heat. Add brown sugar and stir until melted. Place both chocolates and the vanilla in a large bowl and pour over the hot butter mixture. Gently stir until the chocolate has melted. Add half of the eggs and whisk in until just combined, then add the remaining eggs and whisk again. Scatter over the flour mixture and, using a spatula, fold until only just combined.
5.

Pour the brownie mixture into the prepared pan. Scatter over banana, leaving a 1.5cm border around the sides. Push bananas into the brownie mixture so they are partially submerged then scatter over hazelnut crumble mixture, pressing the crumbs down lightly.
6.

Bake on the middle shelf of the oven for 45-50 minutes until the edges are firm to touch and the centre still slightly soft. Remove from the oven and stand on a wire rack until cooled to room temperature. Slice and serve.