Ingredients:

  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 cup (225g) overripe bananas, mashed
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 3/4 tsp (4g) salt
  • 1/2 cup (115g) unsalted butter, browned and cooled to room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place butter in a light-colored saucepan over medium heat; melt and whisk constantly until foam subsides and golden-brown specks appear with a nutty aroma, then remove from heat immediately.
  2. Combine the browned butter with granulated sugar and room-temperature sour cream until smooth.
  3. Whisk in the eggs, mashed overripe bananas, and vanilla extract until fully emulsified.
  4. Sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt, then fold the dry ingredients into the wet batter until just combined.
  5. Pour the batter into an 8x8 inch baking pan lined with parchment paper and bake for 30 minutes.
  6. Prepare the frosting by whipping together browned and cooled butter, sifted powdered sugar, heavy cream, vanilla extract, and fine sea salt until velvety.
  7. Spread the frosting evenly over the cooled brownies and slice into 12 squares.