Recreate your favourite restaurant dessert in the comfort of your home with this mouth-watering recipe!


  • 300g Soft brown sugar
  • 150g Dark chocolate with at least 70% cocoa
  • 150g Salted butter
  • 3 Large free-range eggs
  • 3 Ripe bananas, mashed
  • 110g Self-raising flour sifted
  • 1tsp Baking powder
  • Vanilla ice cream to serve

For the peanut butter batter

  • 35g Melted butter
  • 40g Icing sugar
  • 120g Peanut butter
  • Handful of crushed salted peanuts for topping


  • STEP 1

    Break up the chocolate into rough pieces and add to a saucepan with the sugar and butter, then melt over a low heat, slowly mixing now and then to ensure nothing is sticking and the sugar is dissolving. When you have a cohesive mix, set it aside to cool a little.

  • STEP 2

    In another bowl beat the eggs with the ripe mashed bananas, then add it to the cooled chocolate mixture. Pour in the sifted self-raising flour and the baking powder. Don’t over stir, but make sure everything is combined and you have no traces of flour.

  • STEP 3

    Pour into a greased and lined 8 x 12-inch brownie tin.

  • STEP 4

    In a bowl, combine the melted butter, peanut butter and icing sugar.

  • STEP 5

    Drop dollops of the salty sweet batter over the brownie mixture and draw through with a skewer or the end of a knife to create a swirly effect. Finish off the brownies by sprinkling over a handful of crushed peanuts.

  • STEP 6

    Bake the brownies in the oven that’s been preheated to 180°C/Gas Mark 4 for 15-20 minutes. Once they are cooked, they should have risen a little, have a sponge-like feel and a skewer should come out almost clean.

  • STEP 7

    Serve warm with a scoop of vanilla ice cream.

Recipe and image courtesy of Gemma Simmonite, chef and co-owner of Gastrono,