These Banana and Mocha Chewy Brownies are a great way to use up over ripe bananas and could almost be suitable for breakfast with their secret cereal ingredient.
This recipe is one I use for brownies often now, because it is so easy and produces effortless brownies every time. These Banana and Mocha Chewy Brownies came about as a result of receiving my latest Degustabox UK delivery.
Having looked through the products inside it, I came across some Green & Black’s Velvet Edition 70% Cocoa and some Cheerios Oat Crisp cereal.
Realising I also had an over ripe banana in my fruit bowl (which is a weekly occurance in my house!), I thought I would make some brownies with some coffee and chocolate, the banana, and instead of using walnuts, which works lovely in this type of brownie recipe, I thought I would experiment and add some Cheerios Oat Crisp Cereal.
Surprisingly, the cooked brownies worked out really well with the added secret cereal inside, they added a delicious chewiness to the baked goods. No one would suspect that there was actual cereal inside these brownies, nuts maybe, but never cereal.
In fact, these brownies could almost be a breakfast dish seeing as though they contain banana, coffee and cereal!
Here is the recipe:
- 225g unsalted butter, softened
- 200g light brown sugar
- 1 over ripe banana
- 4 eggs
- 100g Cheerios Oat Crisp Cereal
- 100g good quality dark chocolate
- 4 tsp instant coffee granules
- 4 tbsp warm water
- 150g self raising flour
- 50g cocoa powder
- Preheat the oven to 180C/160C (fan)
- Grease and line a large rectangular or square cake tin with non-stick baking parchment.
- Dissolve the coffee granules in 4 tablespoons of warm water and leave to one side
- In a bowl, cream together the butter and sugar until pale and fluffy. Add the banana and beat again
- Add the eggs and beat well
- In a food processor add the chocolate and cereal and blitz to chop to make smaller pieces .
- Add the cereal and chocolate into the butter and egg mixture and mix
- Add the coffee and mix again
- Add the flour and cocoa powder and mix well
- Pour the brownie batter into the prepared tin and smooth over
- Bake in the oven for 35-40 minutes. The brownie should have a slight wobble and the top a slight crust
- Allow to cool in the tin completely, then place on a wire rack to cool.
- Cut into squares or rectangular slices and enjoy
Linking up to
Hosted by my Bake of the Week co-host Helen
I created this recipe as part of my on going role as a Degustabox Uk ambassador.