Chocolate banana brownies

Ingredients

Directions

1. 1

   Finely grind the banana chips in the universal chopper. Melt butter in a pot at low heat. Coarsely chop 300 g dark chocolate and mocha cream chocolate. Add chopped chocolate to the melted butter and melt while stirring. Remove from the heat and let it cool down a little. In the meantime, whisk the eggs, sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy and thick (8-10 minutes).

2. 2

   Mix flour and baking powder. Stir the butter and chocolate mixture into the beaten eggs. Add flour mixture and banana chips and stir in. Mix in almonds and nuts. Put the dough on a greased baking tray, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove from the oven, place on a rack and allow to cool. For the icing, roughly chop 150 g dark chocolate. Heat cream in a saucepan, add coconut oil and chopped chocolate and melt in it while stirring. Remove from the heat and let it cool down a little. Pour the icing on the brownies, smooth it down and let it dry for about 2 hours. For the chocolate keys, roughly chop 25 g of chocolate, melt in a bain-marie, leave to cool slightly. Pour into a disposable piping bag and cut off the tip.

3. 3

   For the icing, roughly chop 150 g dark chocolate. Heat cream in a saucepan, add coconut oil and chopped chocolate and melt in it while stirring. Remove from the heat and let it cool down a little. Pour the icing on the brownies, smooth it down and let it dry for about 2 hours. For the chocolate keys, roughly chop 25 g of chocolate, melt in a bain-marie, leave to cool slightly. Pour into a disposable piping bag and cut off the tip. Spray the clefs onto a piece of baking paper and leave to dry. Then pull carefully from the baking paper and decorate the brownies with it