Eggless Banoffee Brownies // Dulce De Leche Brownies Recipe // Banana Caramel Brownies

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EGGLESS BANOFFEE BROWNIES:
For the Dulce De Leche:
1 can of 400 grams sweetened condensed milk

In a pressure cooker, place the can of unopened and sealed condensed milk straight in. Add water until the can is completely submerged. Cover the pressure cooker with the lid and whistle. On a high heat, cook until one whistle goes off. Then turn the heat all the way down to low and cook for 20 minutes.
After 20 minutes, turn off the heat and place the pressure cooker on the kitchen counter top. Let it naturally come to room temperature, DO NOT RELEASE THE PRESSURE through the whistle or open the lid. This will take about 8 - 10 hours.
After 8-10 hours, remove the can from the pressure cooker and open the seal. Your Dulce De Leche will be ready!

For the Caramelised bananas:
1 tablespoon ghee / melted butter
2 very ripe bananas
1 tablespoon sugar

For the Eggless Chocolate Brownies:
200 grams dark chocolate, chopped finely
90 grams salted butter, room temperature
150 grams caster sugar (or granulated sugar)
120 grams milk, boiling hot
120 grams all purpose flour
60 grams cocoa powder
1/4th teaspoon sea salt (or table salt)
1 teaspoon instant coffee powder

Preheat oven to 160 C. Bake in an 8 x 8 inch pan for 22-24 minutes or until a knife / skewer inserted in the center of the brownie emerges clean with just a few moist crumbs. The knife / skewer should not have wet batter attached to it, just some crumbs.

Let it cool to room temperature before proceeding.


*PRODUCTS I USE WHEN BAKING:
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6 inch Cake Tins: https://amzn.to/2RyY9DE
8 inch Cake Tins: https://amzn.to/3iMdvR6
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Food Chopper: https://amzn.to/2ZNycok
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Dark Chocolate: https://amzn.to/2FOvd7M
Caster Sugar: https://amzn.to/3c7VeLs
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Cocoa Powder (Cadbury's): https://amzn.to/3cboPUA
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Brown Cupcake Liners: https://amzn.to/2Hbom9o
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