Print

The Ultimate Moist Banana Bread Brownies with Brown Butter Frosting

A single square of rich, dark chocolate banana bread brownies topped with a thick, gooey caramel swirl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get the best of both worlds in this recipe: the moist, tender texture of banana bread combined with the rich, fudgy quality of brownies. Top these easy banana bread brownies with a luscious brown butter frosting for an indulgent dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, for frosting
  • 1/2 cup mashed very ripe bananas (about 2 medium bananas)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup powdered sugar, sifted
  • 1/4 cup milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large, oven-safe skillet over medium heat, melt 1 cup of butter. Cook, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Watch carefully to prevent burning. Remove from heat and let cool slightly.
  4. In a separate large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
  5. Beat in the eggs one at a time until smooth. Stir in the mashed ripe bananas and 1 teaspoon of vanilla extract.
  6. Sift the cocoa powder over the wet ingredients and mix until just combined. Gently fold in the dry flour mixture until no streaks remain. Do not overmix.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. Let the brownies cool completely in the pan on a wire rack.
  9. Prepare the Brown Butter Frosting: Melt 1 cup of butter in a small saucepan over medium heat. Cook until brown bits form at the bottom and the butter smells nutty. Pour the browned butter (including the bits) into a heatproof bowl and let it cool for about 10 minutes.
  10. Whisk the powdered sugar, milk, and 1/2 teaspoon of vanilla extract into the cooled brown butter until the frosting is smooth and spreadable. If it is too thick, add milk, one teaspoon at a time. If it is too thin, add powdered sugar, one tablespoon at a time.
  11. Once the brownies are completely cool, spread the brown butter frosting evenly over the top. Cut into squares and serve your delicious banana bread brownies.

Notes

  • Using very ripe bananas, the ones with many brown spots, provides the best sweetness and moisture for these bars.
  • For an extra fudgy texture, slightly underbake the brownies by about 2 minutes.
  • If you prefer a classic brownie look, you can skip the frosting and simply dust the cooled bars with powdered sugar.

Nutrition

Find it online: https://www.purecookingjoy.com/banana-bread-brownies-recipe-brown-butter-frosting/

0 Shares
Tweet
Pin
Share