Brownies with banana

Ingredients for 2 servings:

• 200 g dark chocolate
• 70 g butter
• 75 ml whipped cream
• 2 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• ½ bottle of butter-vanilla flavoring
• 1 pinch of salt
• 50 g ground almonds
• 70 g wheat flour
• 1 tsp baking powder
• 1 banana(s), preferably ripe

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very chocolatey and moist thanks to the banana

Chop the chocolate into small pieces. Preheat the oven to 150°C (top/bottom heat). Reserve a small portion of the chopped chocolate, put the majority in a bowl, and melt the chocolate in a bain-marie. When the chocolate begins to melt, add the butter and gradually add the cream, whisking continuously until the mixture forms a smooth mixture. Beat the eggs with the vanilla sugar, sugar, and salt using a hand mixer (whisk) until frothy. Slowly stir in the flour and ground almonds. Either puree the banana or mash it with a fork, and then add it as well. Add the chocolate mixture, which has cooled slightly by now, along with the chopped pieces of chocolate that you reserved. Mix everything together well. (If you like, you can also add a shot of rum, finely chopped nuts, or well-drained fruit (fresh or frozen, e.g., cherries or raspberries).) Pour the batter into a brownie pan, or onto a baking sheet with a rimmed baking pan, or spread it flat on the bottom of two loaf pans (I did the latter and it worked quite well). The batter will rise just a little, not much. Now bake in the center of the oven for about 20 minutes—a little longer or shorter depending on the height of the batter in the pan. Once the skewer test is successful, remove from the oven, let cool briefly, and then remove from the pan. The banana in the batter gives the brownie a nice moist texture, yet still swirled throughout, and is very chocolatey and more compact than fluffy. If you like it really chocolatey, you can drizzle a chocolate glaze over the completely cooled brownie.