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Walnut Brown Butter Banana Brownies

These brownies are infused with the rich, nutty flavor of brown butter and the delightful crunch of toasted walnuts, creating a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup walnuts (toasted and chopped into 1/4 inch pieces) For a nutty crunch; consider using organic walnuts for better flavor.
  • 6 tbsp butter (unsalted) Make sure it’s at room temperature for even melting.
  • 1.25 cups banana (mashed until smooth) Ripe, spotty bananas work best for optimal sweetness.
  • 3/4 cup honey Use raw honey for a more pronounced flavor profile.
  • 1/3 cup brown sugar Light or dark, depending on your preference.
  • 1 large egg Room temperature eggs help emulsify the batter.
  • 2.25 tsp vanilla essence A splash of pure vanilla extract adds a lovely aroma.
  • 3/4 cup all-purpose flour Consider using a gluten-free alternative if needed.
  • 3/4 cup whole wheat flour Maintains moisture while adding some wholesome goodness.
  • 3/4 tsp cinnamon For a warm spice kick.
  • 1 tsp baking powder Always check the expiration for best results.
  • 1/2 tsp baking soda Lifts your brownies to perfection.
  • 1/2 tsp salt Balances flavors beautifully.
  • 1/4 tsp ground nutmeg A hint of nutmeg adds complexity.
  • 1/2 tsp espresso powder Amplifies the chocolatey flavor.
For the Brown Butter Frosting
  • 7 tbsp butter (unsalted) Again, unsalted and at room temperature.
  • 1.75 cups powdered sugar (sifted) To avoid clumps in your frosting.
  • 1.25 tsp vanilla essence The same delicious extract as the brownies adds consistency.
  • 2 tbsp heavy cream Adjust for desired consistency; more for thinner frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9×13 inch baking pan. If you prefer thicker brownies, feel free to use an 8×8 pan instead.
  2. Toast the walnuts: Spread the walnuts on a baking sheet and toast them for 8 to 10 minutes until golden. Allow them to cool before chopping them into 1/4 inch pieces.
  3. Brown the butter: In a saucepan, melt 6 tbsp of butter over medium heat. Stir frequently until it browns—this should take about 3 to 5 minutes. You’ll know it’s ready when it smells nutty and has a golden color.
  4. Mash the banana: In a bowl, mash the bananas until smooth. Combine the brown butter with the mashed banana and let this mixture cool slightly.
Mixing
  1. Incorporate wet ingredients: Stir in the honey, brown sugar, egg, and 2.25 tsp vanilla essence until well mixed.
  2. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, ground nutmeg, and espresso powder.
  3. Combine mixtures: Gently fold the dry mixture into the wet mixture just until combined. Don’t overmix! Finally, fold in the chopped walnuts.
Baking
  1. Transfer to pan: Pour the brownie batter into the prepared baking pan and bake for 22 to 25 minutes until a toothpick inserted comes out mostly clean.
Frosting
  1. Prepare the frosting: For the brown butter frosting, brown 7 tbsp of butter over medium heat, allow it to cool slightly, then whisk in the powdered sugar and 1.25 tsp vanilla essence. Gradually add the heavy cream until smooth.
  2. Frost the brownies: Spread the frosting over the cooled brownies, allowing it to set for 10 to 15 minutes before slicing.

Notes

Keep an eye on your brownies towards the end of the baking time. Ovens vary, and you want them soft in the middle but not too gooey.