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Walnut Brown Butter Banana Brownies

These Walnut Brown Butter Banana Brownies are a moist, fudge-like treat that marries toasted walnuts with the richness of brown butter and sweet ripe bananas, creating a comforting yet sophisticated dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup walnuts (toasted and chopped into 1/4 inch pieces) I recommend Diamond for consistent quality
  • 6 tbsp unsalted butter for the brownie mix; room temperature for easy melting
  • 1.25 cups ripe bananas (mashed until smooth) about 3 medium bananas
  • 3/4 cup honey an excellent natural sweetener; consider local raw honey for flavor
  • 1/3 cup brown sugar packed; adds moisture and a lovely caramel flavor
  • 1 large egg room temperature for easier mixing
  • 2.25 tsp pure vanilla essence the aroma is worth the extra expense; I love Nielsen-Massey
  • 3/4 cup all-purpose flour I prefer King Arthur; it always delivers great results
  • 3/4 cup whole wheat flour adds a nutty flavor; can mix with almond flour if desired
  • 3/4 tsp cinnamon for warmth and flavor
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg optional; adds extra spice
  • 1/2 tsp espresso powder to enhance the chocolatey taste
Frosting Ingredients
  • 7 tbsp unsalted butter for frosting; use the same quality as above
  • 1.75 cups powdered sugar sifted for smooth frosting
  • 1.25 tsp vanilla essence for frosting
  • 2 tbsp heavy cream to achieve that perfect velvety frosting consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Spread walnuts on a baking sheet and toast in the oven for 8-10 minutes until fragrant. Cool and chop.
  3. Melt 6 tablespoons of unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes.
  4. Mash the bananas in a bowl and mix in the brown butter, honey, brown sugar, egg, and vanilla essence until well combined.
  5. In a separate bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, nutmeg, and espresso powder.
  6. Gently fold the dry ingredients into the wet mixture, then fold in the toasted walnuts.
Baking
  1. Pour the batter into the prepared pan, smoothing the top. Bake for 22-25 minutes.
  2. Check with a toothpick; it should come out with a few moist crumbs.
Frosting
  1. Melt 7 tablespoons of butter for frosting until golden, then cool slightly and whisk in sifted powdered sugar, vanilla, and cream until smooth.
Serving
  1. Once brownies are cooled, frost them. Let the frosting set for 10-15 minutes before cutting into squares.

Notes

Store in an airtight container at room temperature for 3 days or in the fridge for up to a week. Can be frozen for 2-3 months.