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2/15/13

Banana Walnut Brownies with Browned Butter Frosting

Are you always looking for something to do with a couple of bananas?  Seems like that is me for sure!  Lately my husband always wants them but never finish the last one or two......So  this is another recipe to use them, but it is so good you will buy extra in hopes of an excuse to make them!  These almost need a "WARNING,THESE ARE ADDICTIVE."

 HELPFUL HINT:  Before the bananas are too far gone I pop them in the freezer peel and all in a zipper bag.  They quickly thaw enough to peel and they stay better than when I have tried peeling then freezing.




 Ingredients for Banana Brownies with Browned Butter Frosting:

1/2 C. soft butter (1 stick)
1 1/2  C. sugar
2 eggs
1 C. sour cream
3-4 ripe bananas
2  t. vanilla
2 1/2  C. flour
1 t. baking soda
scant 1 t. salt
1/2 C. chopped walnuts

Heat the oven to 375 degrees F. then butter well and dust with flour a half sheet pan (10 x 15") and set aside.

Combine in a large mixing bowl the butter and sugar.  Beat the eggs into the sugar and shortening then add the sour cream mixing well.  Using a small bowl mash the bananas and vanilla together then stir them into the creamed mixture and beat to blend well.  

Whist the dry ingredients together and ass to the banana mixture beating for 1 minute.  Stir in the nuts jut until blended.  Empty the batter onto the prepared pan.  Bake for 23-25 minutes until center tests done with a pick inserted comes out clean.

While the brownies are baking make the frosting.

Golden Browned Butter
Ingredients for Browned Butter Frosting:

1/2 C. butter
4 C. powdered sugar
1 1/2 t. vanilla
1/4 C. milk

Using a heavy bottomed pan heat the butter over medium heat until golden brown then remove from the heat.  Add the remaining ingredients and beat together until smooth.  Add additional milk as needed to make the frosting thicker than a glaze but a bit thinner than cake frosting.  Spread on the warm brownie bars using a butter knife or an off set spatula.  It will be easier to spread on the warm bars.

Yields 24 large bars or 36 small bars.  Cover when cold to keep fresh.


3 comments:

E said...

these sound great Diane ... I'm not a "cook" wondering what you think would happen if substituted sour cream with yogart? Thx E

Sue said...

Oh, Diane,
These look go-ooood.

Diane Cosby said...

I would not hesitate to substitute yogurt, especially the thick Greek yogurt for the sour cream!! Sounds like a winner to me!1 Diane