Fresh brownies

These deliciously moist chocolatey brownies are utterly irresistible, and will keep for up to a week, tightly wrapped in foil.  Takes 50 minutes, makes 16.

Ingredients

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175g/6oz butter, cut into pieces
300g/10oz light muscovado sugar
175g/6oz dark chocolate, broken into pieces
100g bag nuts, toasted and chopped
3 eggs, beaten
2 ripe bananas, mashed
100g/4oz self-raising flour
2 tbsp cocoa powder
1 tsp baking powder

Directions

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C.  Butter and line an 18 x 28cm/7 x 11in Swiss roll tin with baking paper.  Put the butter, sugar and chocolate in a large pan and heat gently, stirring, until melted and smooth, then remove the pan from the heat.
2. Stir in the nuts, eggs and bananas until well mixed, the sift in the flour, cocoa and baking powder.
3. Pour the mixture into the tin and bake for 30 minutes until firm in the centre.  Cool in the tin, then turn out and cut into 16 squares.

Per brownie approx. 315 kcalories, protein 5g, carbohydrate 35g, fat 19g, saturated fat 8g, fibre 8g, added sugar 26g, salt 0.5g