• 125 grams of butter melted
  • 3 tablespoons of sugar-free cocoa powder
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • Arequipe or dulce de leche
  • 2 Turbana bananas


Preheat the oven to 350 °F or 180 °C. Prepare a square or rectangular mold and cover it with aluminum
foil. In a large container, melt the butter, add the cocoa powder and mix thoroughly with a fork. Add the
sugar and the vanilla extract. Stir the ingredients until they are properly blended and then add the eggs,
one by one, mixing them properly with the rest of the preparation; add the flour and the baking powder
and keep on stirring until getting a homogenous blend. Pour the blend into the mold and put banana
slices on it. Bake from 20 to 25 minutes; the brownies will be ready when they are wet and when you
introduce a stick in them and it comes out clean. Wait until the brownies cool down to cut them in
squares of four centimeters approximately. Spread arequipe on a brownie square and cover with
another square.