Dessert Platter Recipe

Prep and melt chocolate

Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) round or square pan with parchment and lightly oil the parchment. In a heatproof bowl set over (not touching) simmering water or in 20–30 second bursts in the microwave, melt the unsalted butter and chopped bittersweet chocolate together until smooth. Stir and set aside to cool slightly (2–3 minutes).

Mix batter

Whisk granulated sugar into the warm chocolate mixture until combined. Add the eggs one at a time, whisking until smooth. Stir in vanilla. Sift the flour, cocoa powder and salt together, then fold gently into the chocolate mixture until just combined. Fold in the semisweet chocolate chips. Do not overmix.

Bake

Pour batter into the prepared pan, smoothing the top. Bake in the preheated oven 20–25 minutes for a fudgy center (toothpick will come out with moist crumbs). For slightly firmer brownies, bake 27–30 minutes. Remove from oven and let cool in pan on a rack 10 minutes.

Serve warm

Invert onto a cutting board, slice into 6 wedges. Serve one warm wedge per plate. Top with a scoop of vanilla ice cream if using, sprinkle with a few toasted chopped nuts, and drizzle 1–2 tablespoons (15–30 ml) of reserved caramel sauce from the fritter recipe for contrast. Garnish with a mint leaf.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, granulated sugar and pinch of salt. In a separate bowl whisk the egg, milk and vanilla. Pour wet into dry and whisk until just combined to make a thick pancake-like batter. If batter seems too thick to coat, add up to 15–30 ml more milk.

Prepare bananas

Cut the ripe but firm bananas into 6 evenly sized thick pieces (about 2–2.5 cm thick). Pat the pieces dry with paper towel — reduced surface moisture gives a crisper fry.

Heat oil

In a deep saucepan or fryer, heat vegetable oil to 175°C (350°F). Use a thermometer and maintain temperature; too cool makes greasy fritters, too hot will brown outside before cooking through.

Fry fritters

Working in batches if needed, dip each banana piece into the batter to fully coat, letting excess batter drip off briefly. Carefully lower into the hot oil and fry 2–3 minutes per side until golden brown and puffed (total 4–6 minutes), turning once. Remove with a slotted spoon to a paper towel–lined tray to drain.

Make caramel sauce

While frying (or before), make the caramel: in a medium heavy-bottomed saucepan over medium heat melt the dark brown sugar with the butter and corn syrup, stirring until the sugar dissolves and mixture bubbles. Carefully whisk in the heavy cream (mixture may steam) and simmer 1–2 minutes until thickened to a pourable sauce. Remove from heat and stir in sea salt flakes. Let cool slightly — sauce will thicken as it cools. Reserve about 60 ml for plating.

Finish fritters

If desired, dust fritters lightly with powdered sugar immediately after frying. Arrange the warm fritters on plates or on the platter. Drizzle each fritter with warm caramel sauce (about 1–2 tablespoons / 15–30 ml each). Sprinkle a few toasted chopped nuts and a pinch of sea salt flakes over the caramel for texture and contrast.

Half & half option: on each plate arrange one wedge of warm brownie and three banana fritter pieces (or 6 fritters for full fritter portion). Drizzle extra reserved caramel over the brownie and fritters where desired. Place a scoop of vanilla ice cream near the brownie if using. Scatter toasted nuts around the plate, add a mint leaf for color, and serve immediately while both components are warm.