- serves 6
Courtesy of Kevin Munroe of Mad Chef Café.
1 ½ cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
2 tsp baking powder
1 cup milk
1 cup butter, melted
¼ cup white chocolate chunks
¼ cup dark chocolate chunks
½ cup butter
3 large bananas
½ cup brown sugar
¼ cup coffee liqueur
¼ cup fresh pineapple, chopped into bite-sized pieces
1 (1/4 cup, chopped) mangoAssembly
chocolate sauce, to taste
whipped cream, to taste
chocolate ice cream, to taste
chocolate sprinkles, to taste
1. Preheat oven to 350ºF.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and a pinch of salt.
3. Form a well in the dry ingredients; pour milk and melted butter into the well and mix well until dough has a thick putty texture.
4. Press dough into whoopee pan. Dough should reach the top of the mold. If not using a whoopie pan, press dough into 4-inch circles, ½-inch thick. Place rounds on a non-stick baking sheet.
5. Press thumb into each brownie and add one chunk each of white and dark chocolate.
6. Bake for 12-14 minutes, or until toothpick comes out clean; place brownies on cooling rack while you make the caramel mixture.Caramel Mixture
1. Heat a medium non-stick pot over medium-high heat.
2. Add butter and sliced bananas to the heated pan; stir and cook until butter melts and bananas are coated in butter.
3. Add brown sugar and stir until sugar melts.
4. Mix coffee liqueur into caramel mixture and stir for 30 seconds, or until mixture starts to bubble.
5. Remove caramel from heat and add pineapple and mango; toss to coat and simmer for 30 seconds; set caramel aside until assembly.Assembly
1. Place six warm brownies in the bottom of 6 large bowls.
2. Divide caramel mixture between the bowls, ladling it over the brownies.
3. Add a large scoop of chocolate ice cream to each bowl and drizzle chocolate sauce over top.
4. Add a generous dollop of whipping cream to each bowl and sprinkle each brownie with chocolate sprinkles to finish.