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The Best Gluten Free Banana Brownies

Super gooey, indulgent brownies with a crispy top and ever so slightly cakey sides. The banana cuts through the richness to give a smooth, caramelly twist. You would never know they're gluten free.
Servings: 1 x 23cm round tin

Ingredients

  • 185 g dairy-free spread - I use Flora Dairy Free or Original (orginal is a 'may contain dairy' but ok when I'm just cooking for me as I'm intolerant, not allergic)
  • 185 g chocolate - I go for half milk, half dark
  • 100 g plain flour
  • 40 g cocoa powder
  • 50-100 g white/milk chocolate chips - or just a bar, broken up into bits
  • 3 eggs
  • 275 g golden caster sugar
  • 2 bananas

Instructions

  • Prep your baking tin.
    >I line the base with baking paper and then add two strips of foil to help lift the brownie out when its cooked.
  • Add the spread and 185g chocolate (not the chips) to a mixing bowl.
  • Place the bowl over a pan of simmering water. Stir frequently, until both have melted.
    >Do not let the boiling water touch the bottom of the bowl. It will burn the chocolate.
  • Once its completely melted, remove the bowl from the pan and leave the mix to cool to room temperature.
  • Whilst that is cooling, add the eggs and sugar to another mixing bowl.
  • Whisk for 3-5 mins, on full power.
    >It will turn into a pale, frothy, milkshake type mixture.
    >Don't over whisk it. Long story short, if you overwhisk the mixture will rise LOADS in the oven and then just sink when it comes out. If you whisk it perfectly, it will rise and little bit and then just stay there when it comes out - no sinking ;) If your whisk hasn't got much power, go for 5 mins. If you're using a super duper whisk, go for 3.
    >Put a timer on so you make sure you work out the time perfectly - 3 mins can feel like a long time when you're whisking!
  • Put your little finger into the melted choc mix. If it feels room temperature, if not wait for it to cool. Do not move onto the next step until its cooled!!
    >It will cook the egg and scramble the mix.
  • Pre-heat your oven to 160oC (fan).
  • Pour the melted choc into the egg/sugar and use a spatula to draw a circle around the outside of the bowl and then down the middle. Repeat until its JUST mixed in.
  • Add the flour and repeat the same action until the flour is fully incorporated and there's no flour patches.
    >Get right to the bottom of the bowl. Some sneaky flour tends to sit there!
  • Add the choc chips and quickly stir in.
  • Pour the mix into your baking tin and add sliced banana to the top of the mix.
  • Place the tin into the oven for 35 mins. There should be a crust ontop of the brownie but it will still be very, very wobbly. Leave for at least 2 hours before trying to remove from the tin. The longer you leave it, the more it will set.
    >I know, it smells incredible, and you just want to try a tiny bit. But trust me it wont be at all set yet, it'll still be almost runny and it wont be salvagable if you try to remove it at this stage.
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