Banana, White Chocolate & Raspberry Brownie
These banana, white chocolate & raspberry brownies are so scrumptious! Fudgy, rich with pops of raspberries, it will be hard to eat just one piece! Perfect for smoko or lunch boxes.
Makes 16 slices
Prep: 5 mins
Cook: 40 mins
Gluten free
Ingredients
3 over ripe bananas
3 eggs, whisked
1 packet brownie mix - Rupanyup Living
1 cup white choc chips
1 cup raspberries - fresh or frozen
Instructions
Preheat the oven to 200c/ 180c fan. Line a 20 x 20 square baking pan.
In a large bowl mash the bananas before adding the whisked eggs, stir together.
Fold through the brownie mix until just combined. Add white choc chips reserving a small handful for later.
Pour the mixture into the baking pan. Sprinkle with raspberries & leftover choc chips.
Bake in the oven for 40 mins. A toothpick should come out clean when inserted in the middle.
Leave to cool in the pan.
Slice into 16 pieces & enjoy!
Hints & tips
Banana - Don’t have over ripe bananas? Place 3 in the freezer over night and defrost just before baking. They will be soft and mushy - perfect for this recipe.
Choc chips - Easy swaps - use dark or milk choc chips if that’s what you prefer.
Raspberries - Fresh or frozen raspberries both work in this recipe. The tart flavour cuts through the rich chocolate making them a perfect match. I don’t recommend swapping to another type of berry.
Storage - Store in the fridge for 4-5 days. Suitable for freezing.
