FLOURLESS BROWN BUTTER BANANA BROWNIES

Preheat oven to 350F. Spray a brownie bar pan with nonstick cooking spray OR line a 8x8” baking pan with parchment paper; set aside.
Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (about 5 minutes). Remove from the heat and allow to cool slightly (2-3 minutes).
In a large bowl, whisk together the mashed bananas, almond butter, maple syrup, vanilla and eggs until well combined. Then, whisk continuously as you stream in the slightly cooled brown butter, until all of it is fully incorporated.
Add in the cocoa powder, baking soda, and pinch of salt to the wet mixture. Use a wooden spoon or spatula to mix until just combined.
Fold in a little over half of the chocolate chips, it doesn’t have to be perfectly measured.
If using a brownie bar pan, divide the batter evenly among the little troughs.
If using a 8x8” baking pan, add all of the batter to the prepared pan.
Sprinkle the rest of the chocolate chips on top.
For a brownie bar pan, bake at 350F for 15-20 minutes.
For a 8x8” baking pan, bake at 350F for 20-25 minutes or until mostly set in the center.
Sprinkle with flaky sea salt once removed from the oven, if desired.
Let cool for 10 minutes before removing or cutting into 16 squares. Serve warm.
Enjoy!