Brownie with banana, meringue and espresso syrup

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 25
  • 7-10 Tbsp some + 250 g butter
  • 200 g Flour
  • 50 g Baking cocoa
  • 1 TEASPOON Baking Powder
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 250 g demerara sugar
  • 7-10 Tbsp Salt
  • 120 ml fresh hot espresso
  • 100 g + 200 g sugar
  • 3 bananas, 2 tablespoons lemon juice
  • 4 very fresh protein (Gr. M)
  • 7-10 Tbsp Salt

Directions

  1. 1

    Grease a square springform pan (24 x 24 cm). Mix flour, cocoa and baking powder. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  2. 2

    For the dough, melt 250 g butter in a saucepan over a low heat. Break the chocolate into pieces, add and melt in the warm butter while stirring.

  3. 3

    Beat the eggs, sugar and 1 pinch of salt in a large bowl with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in the warm chocolate-butter mixture immediately. Stir in the flour mixture only briefly.

  4. 4

    Fill the dough into the mould and smooth it down. Bake in a hot oven for about 30 minutes. The brownie should not be completely baked through, so there are still traces of dough on the wooden skewer when you make a stick test.

  5. 5

    Take out and let it cool down on a cake rack. Immediately sprinkle with half the espresso. Let it cool down.

  6. 6

    For the espresso syrup, caramelise 100 g sugar. Deglaze with the rest of the espresso and 100 ml water. Boil until the caramel dissolves. Leave to cool.

  7. 7

    Peel and slice the bananas and sprinkle with lemon juice. Spread on the brownie. Beat the egg whites and 1 pinch of salt until stiff, sprinkle 200 g of sugar. Spread meringue on the bananas.

  8. 8

    Chill for about 1 hour. Meringue with a kitchen gas burner briefly burn off. Carefully cut into pieces with a moistened knife. Serve with espresso syrup.

Nutrition Facts

KCAL
290 kcal
CARBS
36 g
FATS
14 g
PROTEINS
4 g