There is never a shortage of bananas in my house – some weeks I swear we go through 2 or 3 bunches. Other weeks, not so much, and the bananas have to get consumed some other way. Believe me, I’m not complaining…but when you already have banana muffins and banana bread in your freezer, it’s time to try something new.
This recipe is from Averie Cooks and it is so decadent. Super fudgy brownies meets incredibly moist banana bread. A combination of Greek yogurt and instant pudding mix will keep these soft and moist for days (if they last that long!). You could omit the glaze, but it goes so well with these brownies – plus, it’s pretty! Drizzle it on or spread it just like you would if you were icing a cake.
Chocolate Banana Brownies with Vanilla Glaze
1/2 cup melted butter (1 stick)
1 cup sugar
1/4 cup brown sugar, packed
6 oz plain Greek yogurt
1 tablespoon vanilla extract
2 bananas, mashed
1 (3.9 oz) box of instant chocolate pudding mix
1/3 cup + 1 tablespoon cocoa powder
3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
For the vanilla glaze
1/4 cup butter, melted
1/3 cup light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups confectioner's sugar, sifted
Preheat the oven to 350 degrees and spray and 9 x 9-inch pan with non-stick cooking spray. In a large microwave safe bowl, melt the butter. Add the sugar, brown sugar, egg, yogurt and vanilla and whisk to combine. Add the bananas and stir to incorporate.
Add the instant pudding mix and cocoa powder and whisk to combine. Add the flour, baking soda and salt; stir until just combined. The batter will be thick. Pour into the prepared pan and bake for 40-44 minutes, or until top is set and edges have pulled away slightly from sides of pan (a toothpick inserted into the center will not come out clean because these are so fudgy). Allow brownies to cool in pan for at least 30 minutes. Meanwhile, make the glaze.
In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring almost constantly. Allow the mixture to boil rapidly for 2 minutes, keep stirring. Remove the pan from burner, allow to cool for 1 minute. Add the cream carefully (mixture could bubble). Whisk fast to incorporate the cream and calm the bubbling.
Add the vanilla and whisk carefully (mixture could bubble again at this point). Add the confectioner's sugar 1/2 cup at time until desired glaze consistency in reached. Drizzle glaze over brownies with a spoon or squeeze bottle or spread over the entire pan. Allow glaze to set for a few minutes before serving.
Store in an airtight container in the fridge for up to a week or freezer for up to 3 months. Unglazed brownies can be kept at room temperature, in an airtight container for up to 5 days.
(Source: Recipe adapted from Averie Cooks)