45g good quality (85%+) chocolate, cut into small chunks
Preheat oven to 180°C and line a square tin with parchment. Pop the first set of ingredients into a food processor and blend until well combined and smooth. Add the second set of ingredients into a small pan and place over a low heat. Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth. Add the chocolate chunks and pulse to combine.
Pour the brownie batter into the lined tray and level with a spatula, then place in the oven for 25 minutes until cooked through.
Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully. Serve warm with ice cream, cream, coconut yoghurt or nut butter.
Toppings: Frozen raspberries More peanut butter Mixed nuts and seeds - cashews, brazil nuts, sunflower seeds, pumpkin seeds, linseeds etc. Coconut flakes Cacao nibs
The night before, mash the banana in a bowl with the back of a fork until smooth. Stir through the peanut butter, followed by the chia seeds until well combined. Add the cacao powder to the mix and continue to mix well. Pour in the milk and whisk with a fork to remove any lumps. Cover and pop in the fridge overnight.
In the morning, remove from the fridge, give it a stir and top with crumbled raspberries, mixed nuts, seeds, coconut and nibs, plus anything else that takes your fancy.