Banana Bread Brownies From The Fat Witch Bakery Recipes

BANANA BREAD BROWNIES

Banana Bread Brownies image

Caught this on facebook and submitted here for safekeeping. Prep time and number of servings are estimations.

Provided by Kosher Kook 2

Categories Dessert

Time 40m

Yield 15 15 brownies, 15 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
3 -4 bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup walnuts, chopped (optional)
1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk

Steps:

Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

FAT WITCH BROWNIES

Fat Witch Brownies image

Make and share this Fat Witch Brownies recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h3m

Yield 12 brownies

Number Of Ingredients 9

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup bittersweet chocolate chips
2 tablespoons bittersweet chocolate chips
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla
1/2 cup unbleached flour
2 tablespoons unbleached flour
salt, a pinch

Steps:

Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
Measure the flour and salt; then sift together directly into the chocolate mixture.
Mix batter gently until well combined and no trace of dry ingredients remains.
*At this point, stir in any extras like walnuts.
Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
Remove from oven and cool on a rack for 1 hour; cut just before serving.

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