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Ultra-Moist Banana Bread Brownies with Brown Butter Frosting

Close-up of stacked, fudgy banana bread brownies topped with thick peanut butter frosting.
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This recipe combines the moist, tender texture of banana bread with the rich, fudgy quality of brownies. Top these easy dessert bars with a nutty brown butter frosting for a decadent treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional)
  • For the Brown Butter Frosting: 1/2 cup (1 stick) unsalted butter, browned
  • 2 cups powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2–4 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Brown the butter for the brownie base: Melt 1 cup of butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn golden brown and smell nutty. Remove from heat immediately and pour into a large mixing bowl, leaving any dark sediment behind.
  3. Whisk the granulated sugar and brown sugar into the warm brown butter until combined.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed ripe bananas until just combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just mixed. Do not overmix. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The edges should look set.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Prepare the Brown Butter Frosting: Brown the remaining 1/2 cup of butter as described in step 2. Pour the warm brown butter into a medium bowl.
  11. Whisk in the sifted powdered sugar and salt until smooth. Add the vanilla extract and 2 tablespoons of milk. Mix until creamy. Add more milk, one teaspoon at a time, until you reach a spreadable consistency.
  12. Once the brownies are completely cool, spread the brown butter frosting evenly over the top. Cut into bars and serve.

Notes

  • Use very ripe, spotty bananas for the best banana flavor and moisture in these banana bread brownies.
  • Browning the butter is key to achieving a deep, nutty flavor that complements the banana and chocolate.
  • For a chocolate swirl effect, reserve 1/4 cup of the brownie batter and swirl 2 tablespoons of melted chocolate chips into it before gently folding it into the main batter.

Nutrition

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