God it’s been a long week! It seems like a hell of a lot longer than one weekend ago that I whipped up these brownies. Six of them are now well and truly gone, three remain the fridge, soon to be two as I plan on cialis australia no prescription nabbing one for an afternoon snack today!
I’ve always been a sucker for brownies. If the word brownie appeared on a dessert menu 9 times out of only now ten I’d have it; unless of course chocolate fondant featured!
Everyone has there own preference when it comes to brownies. Some a little more cakey and some a little more fudgy. I edge/fall full force on the side of fudgy! The last batch I made were fudgy rich pumpkin and walnut brownies which seems like a lifetime ago. With my Birthday last weekend I knew exactly what I wanted and no cake like brownie was going to suffice.
I did a little recipe digging and stumbled upon Emily’s Banana Brownies which sounded incredible! They were also packed with a healthy balance of ingredients to http://euromedforum.org/purchasing-viagra boot.
I adapted the recipe slightly and they turned out fantastically. Fudgy, rich, dense and positively popping with chocolaty goodness. When warmed the albustanfestival.com chocolate chips within melt and http://wordforgebooks.com/viagra-texas make the whole ensemble that is the perfect brownie just sing!
A little crisp around the edges, soft in the middle….heavenly! I actually packed one of these up with me on my trip to Birmingham during the week which I mentioned in my What I Ate Wednesday post. It went down a treat as I sat and waited for my gate to open aside my big take away cup of camomile tea whilst making the most of the only for you free Wi-Fi! Blogging + Brownies = Me being be so relaxed I’d rather not board the plane which I had not devoured the brownie and lost Wi-Fi signal could have posed a problem!
What way do http://joannelovesscience.com/levitra-online-without-prescription you like your brownies?
- 240g (2 cups) wholegrain spelt flour
- 100g (1/2 cup) unrefined cane sugar
- 120g (3/4 cup) unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 375ml (1½ cups) almond milk
- 1½ cups mashed ripe banana (3 large)
- 1 tsp vanilla extract
- 50g (1/4 cup) chocolate chips
- Preheat oven to 180C (350F).
- Mix together cocoa powder, sugar, baking powder, salt and flour.
- In a separate bowl or jug blend together banana, vanilla and milk using a hand blender. Add wet to dry and mix well until well incorporated before folding in chocolate chips.
- Line an 8 * 8 inch brownie tin with greaseproof paper. Pour batter in to tray (it will be quite runny).
- Baked in the preheated oven for 25 minutes. Remove and allow to cool for at least 10 minutes before slicing in to 9 generous squares.