Banana Blonde Brownies |
| Name: |
Karen Ingram |
| Base: |
Ft. Campbell |
| Recipe: |
6 T. unsalted butter
1 1/2 C. dark brown sugar
1 egg, slightly beaten
1 1/2 t. vanilla
1 C. mashed ripe bananas
1/4 t. salt
1 1/3 C. flour
3/4 C. toasted chopped nuts, optional
Preheat oven to 350. Line the bottom of a square cake pan with enough parchment to go up the sides somewhat. Spray with Pam or grease with shortening. Melt the butter over low heat in a medium saucepan and add the brown sugar. Continue stirring until the brown sugar has begun to melt and then just starts to boil and cook 1 minute. It may initially resemble play-doh. Allow to cool for 10 minutes. Beat in the bananas and vanilla. Add the egg and stir till completely combined. Stir together the salt and flour; add to the mixture just till blended. Fold in the nuts, if desired, and pour into the prepared pan. Bake for 25 to 35 minutes or till brownies just begin to pull away from the edges. Set the pan on a cooling rack just till cool enough to touch. Remove brownies from pan and continue to cool on parchment on rack; cut into squares and serve immediately or wait until completely cooled. |
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