African•indulgent

Cadbury Crème Egg Brownies

Recipes From A Pantry recipe - African

Ingredients

Quantities are shown as originally provided.

2 ripe bananas
175 g caster sugar
3 tbsp rapeseed or canola oil
3 tbsp almond milk
3 tbsp smooth peanut butter (divided (warmed to stirring consistency in microwave))
1 tsp vanilla extract
90 g plain flour
3 tbsp cocoa powder (unsweetened)
3 tbsp chocolate chips (dark)
pinch salt
8 mini Crème Eggs (halved)

1
Preheat oven to fan-assisted 160C / 180C /350°F/180°C and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
2
Mash the bananas in a large bowl using a fork.
3
Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
4
Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
5
Pour the brownie batter into prepared baking tray, then add the remaining peanut butter on the top and swirl into patterns.
6
Bake for approximately 20 min then move from the oven
7
Add the Mini Crème Egg halves to the top of the brownie batter and return to the oven for a further 10 minus, until the brownie starts shrinking away from the sides of the tin and a skewer inserted comes out cleanly.
8
Careful not to overcook - the brownies will firm up as they cool down).
9
Allow the brownies to cool completely before cutting and topping with extra mini eggs and serve,