Choc Chip, PB, Banana & Date Brownie

Utensils:

20x20cm baking baking dish

Large mixing bowl

Large mixing spoon

Ingredients:

½ cup crunchy peanut butter

½ cup honey

2/3 c cocoa powder

1 cup coconut sugar

3/4 cup Choc chips* – I do ½ milk ½ dark

3/4 cup walnut pieces - optional

6 pitted dates or fresh medjools – halved

1 tsp ground cinnamon

3 eggs or 3 orgran eggs** or 3 flax/chia eggs**

100g melted Butter, nutelex** or coconut oil**

1 ripe banana + 1 if you want to add banana chunks the the mix!

Preheat oven to 180 degrees celcius then grease or line baking dish with non stick baking paper.
Combine the peanut butter and honey in a separate bowl, you need to warm it up if it's too firm.
Add cacao, sugar, choc chips, dates, SRFlour and cinnamon to a large mixing bowl and stir to combine.
Add the oil, eggs and banana plus the banana chunks if using to a blender and blend until smooth then add to the dry mix and stir through.
Pour the mix into the baking dish and smooth the top.
Add large tablespoons of the peanut butter mixture randomly onto the brownie mix then gently swirl though making sure not too overdo it.
Bake in the centre of the oven for approx 25-30 minutes or until the edges appear cooked and you may see some cracks.
Remove from the oven and allow to cool slightly before enjoying warm with cream, ice cream or yoghurt. :-)

NOTES:

Remember to use dairy free chocolate chips if necessary
Vegan/Plant Based. Use maple or rice syrup, dairy free choc chips, egg alternatives and coconut oil or nutelex.
Banana chips also work well, crush and sprinkle through the mix instead of the fresh banana.