Breakfast brownies

Jill Dupleix
Chocolate for breakfast: Breakfast brownies.
Chocolate for breakfast: Breakfast brownies. Photo: William Meppem

Muesli. Banana. Peanut butter. Seeds. And chocolate. For breakfast.


200g dark chocolate

250g butter

300g brown sugar

4 eggs

300g ripe banana, chopped

1 tsp vanilla extract

100g porridge oats

200g plain flour

2 tbsp Dutch-quality cocoa powder

1 tsp baking powder

½ tsp salt

2 tbsp peanut butter

2 tbsp almonds, roughly chopped

3 tbsp mixed pumpkin seeds or nibble mix


1. Heat oven to 180C. Melt the chocolate and butter together in a heat proof bowl set over a pot half-filled with gently simmering water, stirring until melted. Cool for 10 minutes.

2. Beat the sugar and eggs in a food processor until smooth. Add the banana and vanilla extract and beat until smooth. Add the chocolate mixture and oats and beat until smooth. Sift in the flour, cocoa powder, baking powder and salt, and fold through with a spatula until just combined.

3. Pour half the mixture into a well-buttered and lined 30cm x 20cm baking pan. Dot half teaspoons of peanut butter on top, then pour the remaining mixture over the top. Scatter with the almonds and seeds and bake for 25 minutes, leaving it squidgy-moist inside. Cool, then cut into squares to serve.