Description
Delightfully moist Banana Bread Brownies topped with a rich and creamy Brown Butter Frosting. This easy-to-make treat combines the comforting flavors of ripe bananas and walnut-studded batter with a luscious browned butter frosting, perfect for sharing or enjoying as a sweet snack.
Ingredients
Scale
Brownies:
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup butter
- 2 eggs
- 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
Brown Butter Frosting:
- 1/2 cup butter
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan to ensure the brownies do not stick after baking.
- Mix Wet Ingredients: In a large bowl, beat together sugar, sour cream, butter, and eggs until the mixture is creamy and smooth, creating a rich base for the brownie batter.
- Add Banana and Vanilla: Stir in the mashed ripe bananas and vanilla extract to the wet mixture, imparting natural sweetness and flavor.
- Incorporate Dry Ingredients: Gradually blend in the flour, baking soda, and salt, mixing just until combined to avoid overworking the batter. Then gently fold in the chopped walnuts for texture and nuttiness.
- Bake the Brownies: Spread the batter evenly into the prepared pan. Bake for 20–25 minutes or until the brownies turn golden and a toothpick inserted in the center comes out clean, indicating they are done.
- Prepare Brown Butter Frosting: While the brownies bake, brown the butter in a saucepan over medium heat, allowing it to develop a fragrant, nutty aroma. Whisk in the powdered sugar, vanilla extract, and milk until the frosting is smooth and creamy.
- Frost and Cool: Once the brownies are warm from the oven, spread the brown butter frosting over the top. Allow the entire pan to cool completely before cutting into 18 servings.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter once flour is added to keep brownies tender.
- Brown butter carefully watching to avoid burning; it should smell nutty and have a golden brown color.
- Frost the brownies while warm to make spreading easier.
- For a nut-free version, omit the walnuts or substitute with chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
