Baked Banana Caramel Brownies, Sweet and Rich with a Fudgy Texture

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• 200 grams dark cooking chocolate, roughly chopped, melted
• 150 grams unsalted butter
• 180 grams granulated sugar
• 60 grams brown palm sugar (gula merah), finely shaved
• 3 large chicken eggs
• 150 grams ripe ambon banana, mashed with a fork
• 120 grams medium-protein all-purpose flour
• 30 grams unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1 ripe ambon banana, thinly sliced for topping
• 100 grams granulated sugar for caramel sauce
• 80 ml heavy cream (cooking cream)
• 20 grams unsalted butter for caramel sauce
• 1/4 tsp fine salt for caramel sauce

👩‍🍳 Instructions

1. 1 Make the caramel sauce first: heat 100 grams of granulated sugar in a thick-bottomed, covered saucepan over medium heat without stirring, just swirl the pan occasionally, until the sugar melts and turns golden brown, about 5-7 minutes.
2. 2 Remove from heat and immediately pour in the heavy cream a little at a time while stirring quickly (be careful, it will bubble up), then add the butter and salt. Stir until smooth and glossy, then set aside to thicken slightly.
3. 3 Preheat the oven to 340°F (170°C) for 10 minutes. Grease a 20x20 cm (8x8 inch) square baking pan with butter and line it with parchment paper.
4. 4 Melt the dark cooking chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler) over low heat, stirring until smooth and well combined. Remove from heat and let cool until just warm.
5. 5 Add the granulated sugar and shaved brown palm sugar to the melted chocolate mixture, whisking until the sugar is slightly dissolved.
6. 6 Add the eggs one at a time, whisking quickly after each addition, until the batter is slightly aerated and lighter in color, about 2 minutes.
7. 7 Add the mashed banana and mix well. Sift the flour, cocoa powder, baking powder, and salt directly into the batter, then fold with a spatula until no more flour streaks are visible; do not overmix.
8. 8 Pour half of the batter into the pan and spread evenly. Drizzle with 3-4 tbsp of caramel sauce, then swirl lightly with a toothpick. Pour in the remaining batter and smooth the surface.
9. 9 Arrange the banana slices on top of the batter, drizzle with the remaining caramel sauce, and create a light swirl with a toothpick.
10. 10 Bake on the middle rack of the oven at 340°F (170°C) for 30-35 minutes, until the edges are set but the center is still slightly moist when tested (fudgy), meaning a toothpick should come out with a few moist crumbs attached.
11. 11 Remove from the oven and let cool completely in the pan for about 1 hour before slicing, so the texture sets perfectly and doesn't fall apart.
12. 12 Cut the brownies into 16 square pieces and serve at room temperature or slightly warm.

💡 Tips

📊 Nutrition Facts / serving

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