Preheat the oven to 180°C.

Grease and line a 20cm shallow square cake tin with baking parchment.

In a saucepan melt the butter and off the heat add the dark chocolate and melt.

Then whisk in the Speculoos (Lotus Biscuit Spread).

In a bowl, beat the egg and add the sugar, mashed banana, cocoa and vanilla extract.

Stir in the melted chocolate mixture.

Add the white chocolate chunks.

Sift in the flour and fold in.

Spread the mixture into the prepared tin.

Bake on the middle oven shelf for 20 – 23 minutes. The Brownies are ready when they form a crust, are coming away from the edges and don’t wobble in the middle when tin is shaken. Do not over bake or they will become cakey.

Allow to cool on a wire rack in the tin and mark out into 16 slices.

Dust with icing sugar to serve, also great with ice cream as a pudding.