posted by Ivanka 01-22-103 7:55 AM
Banana Brownies for a Crowd
3 cups all-purpose flour
11/2 cups light brown sugar, packed
1/2 cup granulated sugar
11/2 teaspoon baking soda
3/4 cup unsalted butter, melted
3 large eggs
11/2 tablespoons vanilla extract
11/2 cups buttermilk
11/2 cups mashed ripe bananas
11/2 cups miniature chocolate chips
11/2 cups chopped pecans, toasted and divided
For the frosting:
8 ounces cream cheese, softened (not the fat-free variety)
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk
Heat oven to 350 degrees. Lightly grease bottom only of half-sheet pan, 121/2-by-18-by-1-inch deep.
In a large bowl, stir together flour, brown sugar, granulated sugar and baking soda. Set aside.
In a medium bowl, whisk together melted butter, eggs, vanilla, and buttermilk until smooth. Add mashed bananas, whisking until smooth. Pour this mixture into bowl with dry ingredients. Stir by hand with spoon until combined. Scrape bowl well. Stir in mini chips and 1 cup of the toasted pecans.
Spread batter into prepared pan. Bake 35-40 minutes, until light brown and center springs back lightly when touched. Cool 11/2 hours before frosting.
For the frosting: In medium bowl with mixer on high speed, beat the cream cheese and butter together until light. Add 2 cups of powdered sugar and 1 tablespoon milk. Beat on high speed for 1 minute, scraping bowl well. Add remaining 2 cups powdered sugar and 1 tablespoon milk. Beat on high speed for 2-3 minutes, until light and fluffy. Spread on cooled brownies. Sprinkle with remaining 1/2 cup toasted nuts. Keep refrigerated until ready to serve. For best flavor, allow brownies to stand at room temperature for 1 hour before serving.
Baker's hint: For a nonfrosted version, substitute 11/2 cups sour cream (not the fat-free variety) for the buttermilk. Sprinkle remaining 1/2 cup pecans on batter before baking. Bake for 30-35 minutes until center just springs back when touched.
(Courtesy Daily Herald, Suburban Chicago’s Information Source)
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