Raspberry brownie and caramelised banana Eton mess

Easy Food Recipes and Cooking - Raspberry brownie and caramelised banana Eton mess

Raspberry brownie and caramelised banana Eton mess

Feeds 6 | Cook 35 mins
For the raspberry brownies:
300g plain dark chocolate with
70% cocoa solids
250g butter, softened, plus extra for greasing
4 large free-range eggs, beaten
200g caster sugar
150g soft light brown sugar
125g plain fl our
25g cocoa powder
½ tsp baking powder
pinch of salt
100g fresh raspberries

For the caramelised banana sauce:
125g soft dark brown sugar
125g butter
125ml double cream
12 bananas

For the mess:
300ml double cream
2 tbsp icing sugar
1 vanilla pod, split lengthways and seeds scraped out
125g Greek yogurt
12 meringue nests, broken into smallish bits

Raspberry brownie and caramelised banana Eton mess

1. Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 32cm x 23cm baking tin.

2. For the brownies, melt 200g of the chocolate, broken into pieces, with the butter in a heatproof bowl set over a saucepan of barely simmering water (make sure the water doesn’t touch the bottom of the bowl), then leave to cool. Chop the rest of the choc.

3. Beat the eggs and sugars together in a large bowl for 5 minutes until the mixture is pale and fl uffy. Gently sift in the fl our, cocoa powder, baking powder and salt and fold in with a large spoon, then fold in the melted choc, followed by the chopped choc and the raspberries.

4. Spoon the mixture into the prepared baking tin and bake for 35 minutes, or until crispy to the touch and fudge-like on the interior (a skewer inserted into the centre should come out with a skim of the mixture
attached). Leave to cool.

5. Meanwhile, put all the caramelised banana sauce ingredients except the bananas in a saucepan and
boil for 5–6 minutes until a rich, thick consistency develops. Leave to cool slightly, then chop the bananas into the sauce.

6. For the mess, whip the cream with the icing sugar and vanilla seeds until you have soft peaks, then fold
in the yogurt.

7. Now for the assembly. I like to make a massive bowl of this, but feel free to divide it between individual
sundae glasses instead. So I chop up the brownies into 2.5–3cm pieces and gently fold them and the meringues into the whipped cream mixture, then swirl in the banana sauce so that it looks rippled. Eat too much, then lie down in a darkened room.