Brown Butter Banana Blondie Squares

These blondie squares taste like banana bread’s richer cousin. Soft middle. Golden edges. Deep caramel flavor from brown butter. And then you add a cream cheese frosting that’s smooth, tangy, and sweet.

This is the kind of bake that makes people hover near the pan. It feels fancy, but it’s not hard. You don’t need any special skills. You just need to brown butter and follow the steps.

Also, this recipe is smart. It uses one banana. Not three. So it’s perfect for that “one sad banana” on your counter.

Quick Recipe Summary

• Prep time: 10 minutes
• Cook time: 22 minutes
• Serves: 16 squares
• Pan: 8×8-inch

Why You’ll Love These Blondie Squares

They taste deep and warm

Brown butter gives a nutty, toasted flavor. It makes everything taste like it took hours.

They use real banana flavor

The hot butter hits the banana. It cooks it fast. The banana turns richer and sweeter.

The texture is spot on

Soft and chewy in the center. Lightly crisp at the edges. Not dry. Not cakey.

The frosting is simple but perfect

Cream cheese keeps it from being too sweet. Brown butter keeps it from being boring.

They slice clean

Chill them for an hour. You get neat, pretty squares.

Ingredients

For the blondies

• ½ cup + 1 tablespoon unsalted butter, room temperature

This is your flavor base. You will brown it.

• 1 large banana or ½ cup mashed banana

Use ripe banana. Brown spots are good.

• ¾ cup brown sugar 

Adds moisture and that caramel taste.

• 4 tablespoons caster sugar 

Helps with a lighter bite and shiny top.

• 1 egg

Binds the batter.

• 1 egg yolk

Makes the blondies richer and softer.

• 1 teaspoon vanilla extract

Makes everything taste round and warm.

• 1 1/3 cup flour

Gives structure. Don’t overmix it.

• ½ teaspoon salt

Cuts the sweetness.

• ½ teaspoon baking soda

Helps the blondies rise a bit.

• 1/3 cup chocolate chips (quality dark chips)

Dark chocolate balances the sweet banana.

For the frosting

• 1/3 cup unsalted butter, room temperature

You will brown this too.

• ½ cup cream cheese, chilled

Cold is key. Warm cream cheese gets runny.

• 1 ¼ cup powdered sugar, sifted

Sifting keeps the frosting smooth.

• 1 teaspoon cornstarch

Helps the frosting hold its shape.

• 1 pinch of salt

Makes the flavor pop.

Ingredient Swaps

• No caster sugar? Use regular white sugar. It works fine.
• No chocolate chips? Chop a dark chocolate bar. Or use milk chocolate if you like sweeter bites.
• Want more mix-ins? Add chopped pecans or walnuts. Keep it to about 1/3 cup total so the batter stays thick.
• Want it less sweet? Use slightly less frosting. Or skip frosting and dust powdered sugar on top.

Equipment You’ll Need

• 8×8-inch baking pan
• Parchment paper or cooking spray
• Saucepot (for browning butter)
• Large heat-proof bowl
• Whisk
• Spatula
• Hand mixer or stand mixer (for frosting)
• Cooling rack (nice, but not required)

How to Make Brown Butter Banana Blondie Squares

Step 1: Heat the oven and prep the pan

Preheat your oven to 350°F. Line your 8×8-inch pan with parchment. Or grease it well.

Parchment is easier. You can lift the whole slab out later.

Step 2: Brown the butter for the blondies

Add ½ cup + 1 tablespoon butter to a saucepot. Set it over medium heat.

Stir often. The butter will melt, then foam. Keep watching. The color will shift.

You want golden brown with tiny brown specks. The smell will change too. It turns nutty, like toasted cookies.

Take it off heat right away. Butter can burn fast at the end.

Brown butter tip:

If you see black specks, it’s burned. Start over. Don’t try to save it.

Step 3: Mash the banana and pour the hot butter on top

Mash the banana in a large heat-proof bowl. Use a fork. Or blend it smooth. Now do the important part. Pour the hot brown butter right over the banana.

It will sizzle. That’s good.

This step boosts the banana flavor. Don’t skip it.

Stir the banana and butter together. Then let it cool to room temp.

Step 4: Add sugar, eggs, and vanilla

To the cooled banana mix, add:

• brown sugar
• caster sugar
• 1 egg
• 1 egg yolk
• vanilla

Whisk until fluffy. You want it lighter and smooth. This helps the texture.

Step 5: Add the dry ingredients

Add:

• flour
• baking soda
• salt

Fold gently. Use a spatula. Mix only until you no longer see dry flour. Do not beat the batter hard. Overmixing makes blondies tough.

Step 6: Add the chocolate chips

Stir in 1/3 cup chocolate chips.

Make sure they spread through the batter.

Step 7: Bake

Pour the batter into your prepared pan. Smooth the top.

Bake for 22–25 minutes.

How to know they’re done

• Edges look lightly golden
• Center still looks a bit soft
• A toothpick should come out with moist crumbs, not wet batter

Do not overbake. Blondies keep cooking as they cool.

Let them cool fully to room temp before frosting.

Make the Brown Butter Cream Cheese Frosting

Step 1: Brown the butter

Brown 1/3 cup butter the same way as before. Medium heat. Stir. Watch closely.

When it’s golden and smells nutty, remove it from the heat.

Let it cool to room temp.

Important:

Do not strain it. Those brown specks are flavor. Keep them.

Step 2: Beat the cream cheese

Add chilled cream cheese to a bowl. Beat until fluffy.

Add powdered sugar and cornstarch. Beat again until smooth.

Scrape the bowl once or twice. It helps.

Step 3: Add the cooled browned butter

Pour in the cooled browned butter.

Beat until light and fluffy.

Big warning:

Do not add warm butter. It will melt the cream cheese. Your frosting will turn loose.

Step 4: Frost the blondies

Spread frosting over the cooled blondies.

Make it thick. Or make it thin. Your call.

Step 5: Chill and slice

Refrigerate for 1 hour before slicing.

This step matters. It sets the frosting. It also helps the blondies cut clean.

Slice into 16 squares.

Recipe Notes and Tips That Save the Batch

Pour hot butter over banana

This is not optional. Hot butter caramelizes the banana fast. That’s where the strong banana taste comes from.

Cool everything at the right time

• Blondies must cool before frosting
• Brown butter must cool before adding to cream cheese
• Cream cheese must be chilled

Warm + cream cheese = soup frosting.

Don’t overmix the flour

Stop mixing once the flour disappears. That keeps the squares soft.

Don’t overbake

The center should look a bit underdone. It sets as it cools.

Keep the brown specks

Don’t strain browned butter. Those bits are toasted milk solids. That’s the best flavor.

Garnish Ideas

Banana slices on top

Yes, it’s cute. It also makes the pan look bakery-style.

To stop banana slices from browning, dip them fast in:

• lemon juice, or
• coconut water

It won’t change the banana taste in a big way. Just pat them dry after.

Extra chocolate

Sprinkle a few chips on top right after frosting. Press them in lightly.

A pinch of sea salt

Just a tiny pinch over the frosting. It makes the chocolate taste stronger.

Storage and Shelf Life

How to store

Keep blondies in an airtight container.

Fridge is best

Because of the cream cheese frosting, store them in the fridge.

How long they last

They stay good for about 4–5 days.

For the best bite

Let a square sit at room temp for 10 minutes before eating. The flavor pops more.

How to Serve These Squares

• Snack plate: Serve with coffee or chai. It’s the best combo.
• Dessert: Add a scoop of vanilla ice cream. It turns into a full dessert.
• Party tray: Cut into smaller squares for a crowd. They disappear fast.
• Gift idea: Wrap 4 squares in parchment and tie with string. Simple. Cute. People love it.

Frequently Asked Questions

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