Our Grand Prize Winner for this year’s Gluten Free Baking Contest was Emilie Lesniak with her Brown Butter Banana Bread Brownies! Mayor Straz of Palos Heights was our guest judge and chose our Grand Prize Winner!
Cook time: 30–45 minutes
Oven temp: 350°F
Ingredients for Brownies:
½ cup unsalted butter
1 cup granulated sugar
½ cup light brown sugar, packed
1½ cups ripe banana, mashed
1 teaspoon baking soda
½ teaspoon salt
2 cups gluten free flour (King Arthur)
2 eggs
1 cup Greek yogurt
1 teaspoon vanilla
Ingredients for Frosting:
¾ cup unsalted butter (plus 2 tablespoons chilled)
3 cups powdered sugar
½ cup milk
1 teaspoon vanilla
Directions:
Preheat oven to 350°F.
Grease a 6" x 13" pan.Prepare browned butter:
Combine butter for brownies and frosting (minus the 2 tablespoons chilled butter) in a pot over medium-high heat.
Cook, stirring occasionally, until butter turns a light amber color.
Save ½ cup of browned butter for the brownies and 2 tablespoons chilled butter with the remaining half for the frosting. Set aside to cool.Make brownie batter:
In a stand mixer, beat together ½ cup browned butter and the sugar mixture until combined.
Add eggs, Greek yogurt, banana, and vanilla; mix to combine.
Add baking soda and salt, then gradually add flour until fully combined.Bake:
Pour batter into the greased 6" x 13" pan.
Bake at 350°F for 30–45 minutes, or until golden brown and a toothpick comes out clean.
Once done and cooling, begin making the frosting.
Frosting Directions:
Combine softened browned butter and vanilla; mix well.
Gradually add powdered sugar and milk until well combined and smooth.
Spread frosting over cooled brownies and serve. ❤️