By 
Ingredients:
- Overripe bananas x 2
- Sweetener – I used 10g of canderel
- Plain flour – 128g / 1 cup
- Dark Chocolate Cocoa Powder – I used Dr Oetker – 64g / 1/2 cup
- Vanilla Extract – 1-2 tsp depending on preference
- Bicarbonate of Soda – 1/2 tsp
- Water – start with 1/2 – 2/3 cup
Method:
- Preheat oven to 180ºC
- Add dry ingredients to a large mixing bowl
- Mash the bananas and add to the mixing bowl
- Add the vanilla extract and water
- Use electric mixer / whisk all the ingredients together
- Keep adding a small amount of water as you’re mixing, until the mixture has a smooth consistency
- Pour mixture into a greased / lined square baking tin. I prefer to spray the baking tin with frylight rather than lining the tin but it’s whatever your preference is!
- Bake in the oven for 25 minutes
- Allow to cool before attempting to remove from tin. I put the brownies in the fridge still in the tin for a couple of hours to cool completely
- Remove from baking tin and cut into 9 pieces and enjoy (unless you want bigger slices!)
Serves 9 – Per slice: 98 kcal, 17g carbs, 2g fat, 3g protein
livingasharriet.blog 