Chocolate Malt Brownies With Bananas & Caramel

Chocolate Malt Brownies With Bananas & Caramel

Spoil Dad with these rich chocolate malt brownies topped with chocolate ganache and bananas sautéed in caramel sauce. They’re the perfect dessert for showing your love on Father’s Day!

For the Brownies
INGREDIENTS
½ cup unsalted butter, cut into cubes, plus more for pan
Cocoa powder, for the pan
5 ounces semisweet chocolate, coarsely chopped
½ cup all-purpose flour
½ cup malted-milk powder
1 teaspoon expresso powder
½ teaspoon salt
½ cup dark chocolate chips
¾ cup packed dark brown sugar
1 large egg, plus one large egg yolk
1 ½ teaspoons pure vanilla extract

INSTRUCTIONS
Preheat oven to 350˚F. Butter and lightly flour with cocoa powder a rectangular 8-cakelet pan and set aside.
In a heatproof bowl, combine the chocolate and butter, then set over simmering water. Whisk until melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, malted-milk powder, expresso powder, salt, and chocolate chips; set aside. Using an electric mixer fitted with the whisk attachment, beat the sugar and eggs in the mixer bowl until thickened and fluffy, about 2 minutes.
Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Fold in the flour mixture until just combined.
Evenly add the batter into the prepared pan, filling each opening 2/3-3/4 full. Spread the top of each brownie evenly. Depending on the size of the pan, you should get 7-8 brownies out of the batter. Place in the oven and bake until a cake tester inserted in the center comes out with just a few crumbs on it, 20 to 25 minutes. Cool in the pan for ten minutes or so, then carefully remove and transfer the brownies to a wire rack to cool.
Make the topping while they cool.

For the Topping
INGREDIENTS
6 oz. semisweet chocolate, finely chopped
¾ cup heavy cream

INSTRUCTIONS
Add the chocolate to a bowl. Bring the cream to a boil in a small saucepan over medium-high heat stirring occasionally. Pour over the bowl of chopped chocolate, let the chocolate mixture stand for 1 minute; then stir until smooth.
Let the ganache set for 20 minutes, then pour evenly over the brownies. Let the brownies cool until the ganache is set, at least 1 ½ hours.

To Serve
INGREDIENTS
4 small bananas
1/2 cup caramel sauce, homemade or high-quality

INSTRUCTIONS
Slice the bananas, then split by slicing each piece in half again down through the banana length wise. Add the caramel sauce to a sauté pan over medium heat, cook until melted.
Add the bananas and cook until just starting to soften. Place the brownies on a plate, then top with a banana slice on each brownie. Drizzle over the caramel sauce left in the pan and serve immediately. Makes 7-8 servings.

Pineapple, Banana, and Coconut Mini-Cakes

Pineapple, Banana, and Coconut Mini-Cakes

This dessert is like a trip to the Islands! Delish mini Pineapple, Banana, and Coconut Cakes filled with vanilla cream cheese icing and topped with toasted coconut.

For the Cakes
INGREDIENTS
Butter, softened for the pan
1-1/2 cups all-purpose flour, plus more for pan
1 cup Dark Moscovado sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg plus one egg yolk, beaten
¾ cup vegetable oil
¾ teaspoons vanilla extract
4 ounces crushed pineapple in juice, undrained
1 cup mashed ripe bananas
1/2 cup toasted unsweetened coconut

INSTRUCTIONS
Preheat oven to 350°F. Butter and flour an eight welled mini cake pan.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted coconut. Divide batter evenly among the eight mini cake pan.
Place in the oven and bake 30 to 35 minutes or until a cake tester inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Carefully remove from pans to wire racks, and cool completely, about 1 hour.

For the Frosting
INGREDIENTS
8-oz.cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoons vanilla

INSTRUCTIONS
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

To Serve:
INGREDIENTS
Toasted coconut pieces (if desired)

INSTRUCTIONS
Slice each cake in half. Use about half the frosting on the bottom of the split cake halves and then place the tops back on the cakes. Add the remaining frosting to a large piping bag fitted with a star tip. Pipe the remaining frosting on top of the cakes. Add the toasted coconut pieces (if using) and serve.