Ingredients:

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup mashed overripe bananas
  • 1 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 cup unsalted butter (for glaze)
  • 1 1/2 cups powdered sugar
  • 1.5 tbsp whole milk
  • 1 tsp vanilla extract (for glaze)
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 175°C and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a light-colored stainless steel saucepan, melt 1/2 cup of unsalted butter over medium heat. Continue cooking, whisking constantly, until the milk solids turn a toasted mahogany brown and the butter smells nutty. Remove from heat immediately.
  3. In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Whisk by hand until the sugars are well-incorporated into the fat.
  4. Add the egg and 1 tablespoon of vanilla extract to the butter mixture, whisking until the batter looks smooth and glossy. Gently fold in the mashed bananas.
  5. Using a silicone spatula, fold in the all-purpose flour and kosher salt. Mix only until no streaks of flour remain to ensure a fudgy rather than cakey texture.
  6. Pour the batter into the prepared pan and bake for 25 minutes. The edges should be set but the center should remain slightly soft.
  7. While the brownies bake, prepare the glaze by browning the remaining 1/4 cup of butter in a saucepan. Whisk in the powdered sugar, milk, and 1 teaspoon of vanilla until smooth and pourable.
  8. Pour the hot glaze over the brownies while they are still warm from the oven. Spread evenly and finish with a sprinkle of flaky sea salt. Allow to cool completely before slicing into 16 bars.