I would be exaggerating if I said my favourite thing about our trip to Seville was the peanut, banana, and toffee brownie I ate at Regadera. But it was definitely among my top five favourite things of the holiday. That and the kitten we met. And, uh, the architecture. Obviously.

I knew I wouldn’t be able to recreate it exactly at home. Part of the joy of that particular dessert was delivered in the form of an incredible banana ice cream, and I don’t have an ice cream maker. But I couldn’t get the idea of a peanut, banana, and caramel brownie out of my head. Yes, it seemed like a lot of ingredients to throw at a brownie. But I know that chocolate and banana are good together. And that banana and peanut butter are good together. And that banana and caramel are good together. I mean, it at least didn’t seem like a terrible idea.

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I’ve made chocolate banana bread many times before, so I was hoping that the bananas in brownies idea would work in a similar way – that the bananas would make the brownies even more moist, dense, and fudgy. And, happily, this is exactly what they did.

These brownies are undoubtedly a bit much for some people. There are plenty of purists who like their brownies plain, perhaps with one addition if they’re going wild. But, as you might be able to tell if you’ve read this blog at all, I’m not really one of those people.

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Notes:

If this is all a bit much for you, you could skip out one of the peanut/banana/caramel triumvirate. But I promise it’s tasty.

Brownies keep really excellently well in the freezer. You can make a batch, cut them, freeze them, then whip one out and microwave it for thirty seconds every time the brownie urge strikes.

Ingredients:

200g 70% dark chocolate
140g butter
200g caster sugar
2 eggs
100g plain flour
2 very ripe bananas, mashed
100g roasted peanuts
3 tbsp peanut butter
5 tbsp salted caramel (buy in a jar or make your own)

Method:

  1. Break your chocolate into pieces and chop your butter into rough cubes and place them both in a glass or metal bowl over a pan of gently simmering water. Leave them to melt, stirring occasionally. Preheat your oven to 180C/160C fan/gas 4. Grease and line a 20x20cm square tin.
  2. When your chocolate and butter have completely melted, beat in your sugar (I use an electric hand whisk), followed by your eggs. Add your flour to the mixture and beat that in too. Mix in your bananas, then stir through your peanuts and peanut butter.
  3. Pour the mixture into the tin, smooth the surface, and then dollop your salted caramel on top of the batter and swirl it around with a knife or skewer. Bake for around 25 mins – the salted caramel will sit in a liquidy way on top of the batter and make you think the brownies are not done, but they will firm as they cool.
  4. Normally I advocate eating brownies warm from the pan, and while you absolutely can do that here, they will be very gooey. If I need to slice these neatly or take them anywhere I normally let them chill and firm in the fridge for a couple of hours first.