Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! email@example.com
My newest recipe is a recipe that I am in love with! Banana brownies with caramel frosting! How fabulous does that sound!? I am currently really involved with developing recipes for brownies that are not chocolate. I have made strawberry brownies, lemon brownies, orange brownies, these banana brownies and yesterday I started developing a recipe for pumpkin brownies. In the future I am thinking about blueberry brownies and pineapple brownies. My recipe today is so quick, so easy and beyond flavorful! The caramel frosting that goes on top really transforms these into that “much buzzed about” dessert that your friends and family will be talking about well after the dessert course is served. Highly recommend that you try these!
Also my “Ask and Answer” feature answers the question on how I transform my chocolate chips cookies into something “special” once in awhile – with that sweet and salty touch.
Pick up a copy of “The Courier-Times” TODAY and let me know what you think!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 2nd 2017 edition. By: Blaise Doubman
Banana Brownies Perfect for Summer
In my latest recipe development processes I have been taking the typical chocolate brownie and transforming them into something new and different. How new and different? How does strawberry brownies sound? What about lemon brownies? Both of those can be found inside my cookbook – but what about pineapple brownies or even cherry brownies? Brownies can be fruity and light just as easy as they can be dense and fudgy. People are always a little skeptical but once they take a bite they quickly become fruity brownie believers!
I love banana bread and my love for it is what inspired this recipe. Only several days after I developed it, did I dream up the frosting. Why not pair caramel and bananas? I took my foolproof caramel frosting, made a few tweaks and added it to everyone’s delight, including my own! They were fabulous! These are perfect for making ahead too because the longer they sit the more moist they become. If you choose to, make ahead, wrap in plastic wrap and refrigerate for a few days. Frost the same day you plan to serve.
Banana Brownies with Caramel Frosting
You can frost these, or leave them plain. I think the caramel frosting pairs nicely with the banana flavor. Experiment and have fun with these! Sometimes I will sprinkle a little ground cinnamon in the caramel frosting or even add a can of crushed pineapple for a caramel and tropical flavor. So delicious!
For the brownies…
2 large ripe bananas, peeled and mashed
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white all-purpose flour
For the frosting…
4 tablespoons unsalted butter
½ cup light brown sugar, lightly packed
Pinch of salt
2 tablespoons whole milk
2 teaspoons pure vanilla extract
2 ½ cups confectioner’s sugar
Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square baking pan with non-stick cooking spray containing flour.
In a large bowl combine the mashed bananas, softened unsalted butter and light brown sugar. Beat until ingredients are combined and light in color and fluffy in texture.
Beat in the large egg, pure vanilla extract, ground cinnamon and salt.
Finally, gently fold in the white all-purpose flour.
Pour the batter into the prepared baking pan and spread evenly. Place in preheated oven for 32 minutes. Remove and allow to cool completely before frosting.
To make the frosting combine the unsalted butter, light brown sugar and salt in a saucepan over medium heat. Allow this mixture to melt and cook for about 2 minutes.
Add in the whole milk and pure vanilla extract. Cook another 40 seconds and remove from heat. Gently whisk in the confectioner’s sugar.
Evenly pour and spread over cooled brownies.
Cut and serve.
Ask and Answer: I have gotten several messages about how to transform chocolate chip cookies into something a little more special. Here is what I do – I use semi-sweet chocolate chips and milk chocolate chips in the cookies. Before placing them into the oven to bake, sprinkle the tops of each with a little sea salt. People will go crazy over the combination of the two different types of chocolate as well as the salty on top to pair with the sweet.
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