Brownie with bananas and meringue

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 25
  • 300 g Dark chocolate
  • 250 g Butter
  • 200 g Flour
  • 50 g Cocoa powder
  • 1 TEASPOON Baking Powder
  • 4 Eggs (size M)
  • 250 g demerara sugar
  • 7-10 Tbsp Salt
  • 120 ml hot espresso
  • 300 g Sugar
  • 3 (approx. 480 g) Bananas
  • 2 TABLESPOONS Lemon juice
  • 4 Protein (size M)
  • 7-10 Tbsp Grease

Directions

  1. 1

    Chopping chocolate. Cut butter into pieces. Melt the chocolate and butter in a pot at low heat. Mix flour, cocoa and baking powder. Beat the eggs, brown sugar and 1 pinch of salt in a bowl with the whisk of the hand mixer for about 5 minutes until creamy.

  2. 2

    Remove the chocolate-butter mixture from the stove and immediately pour into the egg mixture and stir in. Quickly fold the flour mixture into the chocolate-egg mixture.

  3. 3

    Put the dough into a greased, square springform pan (24 x 24 cm). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take out, immediately sprinkle with 60 ml espresso and let it cool down on a cake rack.

  4. 4

    For the espresso syrup, caramelise 100 g sugar in a pan. Deglaze with 60 ml espresso and 100 ml water. Leave to simmer until the caramel has dissolved, allow to cool.

  5. 5

    Remove the bottom from the mould. Peel and slice the bananas. Sprinkle with lemon juice. Spread the bananas on the brownie. Beat the egg white until stiff, add 1 pinch of salt and 200 g sugar.

  6. 6

    Add meringue to the bananas and spread. Chill for about 1 hour. Meringue mass with a crème-brûlée distiller. Carefully cut into pieces with a moistened knife. Add the espresso-caramel sauce.

Nutrition Facts

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