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Macro view of a sliced banana bread brownie showing the dense, moist, fudgy crumb and toasted almond pieces inside.

Fudgy Brown Butter Banana Bread Brownies

These aren't cakey bars—they are dense, chewy Banana Bread Brownies made with brown butter, sliced almonds, and a sweet vanilla bean glaze. The ultimate way to use ripe bananas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

The Brownie Base
  • 1/2 cup unsalted butter browned and slightly cooled
  • 1 cup brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract
  • 1 cup ripe banana mashed (approx 2-3 bananas)
  • 1.5 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup sliced almonds plus more for topping if desired
The Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tbsp milk add more for thinner consistency
  • 1 tsp flaky sea salt Maldon or similar, for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Brown the Butter: Melt 1/2 cup butter in a saucepan over medium heat. Cook, stirring constantly, until it foams and turns a golden amber color with a nutty aroma (about 5-7 minutes). Pour into a large mixing bowl to stop the cooking and let cool for 5 minutes.
  3. Mix Wet Ingredients: Whisk the brown sugar into the cooled butter until combined (it will look like wet sand). Add the egg, egg yolk, vanilla, and mashed banana. Whisk until smooth.
  4. Add Dry Ingredients: Switch to a spatula. Add the flour and salt. Stir gently until just combined—do not overmix.
  5. Fold & Bake: Fold in the sliced almonds. Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out moist but not wet.
  6. Glaze: While the brownies cool, whisk together the powdered sugar, melted butter, vanilla, and milk until smooth. Pour over the warm brownies.
  7. Finish: Sprinkle immediately with flaky sea salt. Allow to cool completely in the pan before lifting out and slicing into squares.

Notes

Texture Tip: For the fudgiest texture, do not add baking powder or baking soda. The lack of leavening is what creates the dense, brownie-like consistency.