Banana and Pecan Marbled Brownies

So, I am yet to come up with a witty name for this hybrid bake, but I think these are pretty much the essence of heaven. Let's just say, I thought it couldn't get much more indulgent than a chocolate brownie, but somehow I think I might have managed it. The combination of rich, pecan studded, brownie mixture with a sweet, blondie mix with a subtle caramel note and pieces of soft baked banana makes this traybake moreish and very hard to resist. The aim should be to bake it until it is just cooked but still wonderfully gooey in the centre for extra decadence.

Recipe - Makes 16 pieces

For the pecan brownie mixture:

• 80g dark chocolate (60% cocoa)
• 60g butter
• 70g caster sugar
• 1 egg, beaten
• 30g self-raising flour
• 15g cocoa powder
• 40g pecans, chopped

For the banana blondie mixture:

• 70g white chocolate
• 50g butter
• 60g light brown sugar
• 65g self-raising flour
• 1 egg, beaten
• 1 banana, sliced then quartered

Preheat the oven to 170C and line a 7inch square traybake tin with baking paper. Break the dark chocolate into a bowl and add the butter. Place over a pan of simmering water and stir until melted. Remove and set aside to cool a little. Repeat with the white chocolate and butter.

Tip the caster sugar into the dark chocolate mix and whisk lightly to combined, then beat in the egg. Sift in the flour and cocoa powder and fold in gently, followed by the pecans. Similarly, tip the brown sugar into the white chocolate mix and whisk to combined, then add the egg and fold in the flour and banana pieces.

Tip the dark chocolate brownie mixture into the tin and spread out, then spoon the white chocolate blondie mixture on top. Use a blunt knife to create swirls and marble together. Bake for 30-35 minutes or until risen and lightly browned but the centre remains soft. Remove and leave in the tin to cool for 5 minutes then transfer to a wire rack. Leave to cool then cut into pieces.

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