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Banana Bread Brownies with Brown Butter Frosting

A close-up of a moist, dark chocolate banana bread brownies square topped with creamy peanut butter frosting.
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A recipe for moist, fudgy brownie bars that incorporate the flavor of classic banana bread, topped with a rich brown butter frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus 4 tablespoons for frosting
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup chocolate chips (optional)
  • For the Frosting: 1/2 cup (1 stick) unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Melt 1 cup of butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and brown bits form at the bottom, giving off a nutty aroma. Remove from heat and pour into a large mixing bowl.
  3. Whisk the brown sugar and granulated sugar into the melted brown butter until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips if using.
  7. Spread the batter evenly into the prepared 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.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Prepare the frosting: Melt the remaining 4 tablespoons of butter in a small saucepan until browned. Pour the browned butter (including the browned bits) into a small bowl. Let cool slightly.
  11. Whisk the powdered sugar, vanilla extract, and milk into the slightly cooled brown butter until smooth. Add more milk, one teaspoon at a time, if the frosting is too thick.
  12. Once the brownies are cool, spread the brown butter frosting evenly over the top. Cut into squares.

Notes

  • Use very ripe bananas; the spottier they are, the sweeter and more flavorful your brownies will be.
  • For extra fudginess, slightly underbake the brownies by about 3 minutes.
  • You can add 1/2 cup of chopped walnuts or pecans to the batter for texture.

Nutrition

Find it online: https://whiskdaily.com/banana-bread-brownies/