Banana nutella Brownie(eggless)

I read this “The first person to put a recipe for "brownies" in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in the 1896 edition of The Boston Cooking-School Cookbook. But that recipe contained no chocolate! Farmer had basically made what we today call a Blondie.”(it looked as per the name blonde fudges, no chocolate)..huh seriously 😞.

I have tried 3 ingredient brownie several times inspiring from my friend pavithra’s web dishesfrommykitchen J  But this one again specially for the g’reens cuisine 😜. I skipped the egg part and substituted it with a banana so adjusted recipe with measurements/ingredients. I tried brownie first in pizza-hut, chocolate brownie with ice-cream. Tasted divine. See I’m addicted to this brownie anytime you give me a brownie I will gobble it 😝.

Banana Nutella Brownie

Cuisine: Western

Category: Cake/Snack

Yields: 12-14 cakes

Cook time: 30-40 min

Prep time: 15 min

Ingredients needed: 1 cup = 240 ml

(320 ml Approx =)1 cup + 5 tbsp + 1 tsp all purpose flour

1 medium size overripe banana puree(approx yields 80 ml)

75-80 ml milk(for vegan use almond milk/rice milk but i haven't tried with that yet)

350-360 ml nutella/chocolate hazelnut spread

(optional ingredients which I used)

1 tbsp honey

1 tsp vanilla essence

1 tsp instant coffee powder

1/2 cup mixed nuts(cashews/almonds/walnuts)

To make the brownies:

1.Preheat the oven to 180°C/350 F for 10 mins.

2. In a bowl mix banana puree, honey and vanilla essence.Then add nutella and stir completely.

3.Mix coffee power with milk.

4.Once the wet ingredients are mixed thoroughly add the sifted flour and milk by parts.Mix gently.Bind in the nuts.

5. Pour the batter in a tin/tray with baking sheet spread inside. Bake for 30-40 Min's

according to your oven’s cooking time. Keep an eye after 20 Min's by doing toothpick test(can refer in vegan vanilla cup cake recipe)However if the batter depth is high then it takes longer to bake and the outside will be little crumbly.

7.Once baked allow it to rest for at least 15 mins-20 mins and make pieces.

Note:

Mine is a small oven if your oven is big preheat for extra time and the heat function for top and bottom should be on.

My batter depth was 1 inch as I used a bread baking tin but a small flat tray will get the brownie baked quickly.Say 15-20 mins, same if done as cupcakes.

After cutting t pieces if you find the batter not cooked then bake for extra 5-10 mins.

If the batter depth is high then it takes longer to bake and vice versa. If baked for long then outside will be little crumbly still tastes good 😉.

You can add extra nutella/choco chips for more rich brownie.

This brownie is moist chewy and little crunchy on top.