Banana Blondies with Brown Butter Icing

5 from 1 vote

Banana Blondies with Brown Butter Icing

These banana blondies are rich, chewy, and packed with deep caramel flavor from bananas, muscavado sugar, and butter. They're an easy one-bowl dessert that's just as welcome on a holiday table as it is for a weeknight craving!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 406kcal

Author: Natasha Minocha

Ingredients

1/2 cup Butter, melted I used salted butter
3/4 cup Muscovado sugar
1 Egg
1.5 tsp Vanilla extract
1.5 cups All-purpose flour
1.5 tsp Baking powder
2 Bananas, mashed
1/2 cup Mini dark chocolate chips

Brown Butter Icing

4 tbsp Butter
2/3 cup Icing sugar
2-3 tbsp Milk, lukewarm
1/2 tsp Vanilla bean paste / Vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 180 C / 350 F. Line an 8" square pan with parchment paper.
Combine the melted butter and muscovado sugar in a large bowl.
1/2 cup Butter, melted, 3/4 cup Muscovado sugar
Add the egg and vanilla extract. Mix well.
1 Egg, 1.5 tsp Vanilla extract
Whisk in the flour, baking powder, and mashed bananas.
1.5 cups All-purpose flour, 1.5 tsp Baking powder, 2 Bananas, mashed
Fold in the chocolate chips and transfer the thick batter into your prepared pan.
1/2 cup Mini dark chocolate chips
Bake at 180 C / 350 F for 25-30 minutes.
Let the blondies cool in the pan for 5-10 minutes before taking them out on the cooling rack to cool.

Brown Butter Icing

Heat the butter in a small saucepan over low heat. The butter will be bubbly and foamy and then will start to change color. Once it's brown in color, take the pan off the heat and let it cool a bit.
You can also strain the butter into a small bowl if you don't want the milk solids in the icing. I skipped this step.
4 tbsp Butter
Whisk in the icing sugar and vanilla bean. Add milk, 1 tbsp at a time, until you get a smooth, viscous mixture.
2/3 cup Icing sugar, 2-3 tbsp Milk, lukewarm, 1/2 tsp Vanilla bean paste / Vanilla extract
Pour the icing over the cooled blondies and spread evenly. Sprinkle some chocolate-coated caramel balls on top if you wish.
Slice and serve. Enjoy!

Video

Notes

For neat slices, cool the banana blondies before cutting.
Keep a close eye on the butter as it browns. It goes from beautifully nutty to burnt real fast!
Let the brown butter cool a bit before adding icing sugar.
And finally, and very importantly, sift the icing sugar. This does take an extra couple of minutes, but is important for getting a silky-smooth glaze.
If adding milk, make sure it's slightly warm or lukewarm milk. Not cold, because that will make the butter stiffen up.
Don't overbake the banana blondies. Take them out when the center is set but still slightly soft. Overbaking will make them dry and cakey rather than soft and chewy.

Nutrition