Banana Pudding Brownies (Printer-friendly)
Fudgy brownies swirled with banana pudding and topped with crushed vanilla wafers for a creamy-crisp finish.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
→ Banana Pudding Layer
08 - 1/2 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 box (3.4 oz) instant banana pudding mix
11 - 1 large egg yolk
12 - 1 ripe banana, mashed
→ Topping
13 - 10 vanilla wafer cookies, roughly chopped
14 - Optional: additional banana slices for garnish
# How to Prepare:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving slight overhang on the sides for easy removal.
02 - In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
03 - Fold in the cocoa powder, flour, and salt, stirring gently just until combined. Be careful not to overmix. Pour the batter into the prepared pan and spread it into an even layer.
04 - In a separate bowl, whisk together the whole milk, heavy cream, instant banana pudding mix, egg yolk, and mashed banana until the mixture thickens, approximately 2 minutes.
05 - Drop large spoonfuls of the banana pudding mixture over the brownie batter. Using a knife or skewer, gently swirl through the layers to create a marbled effect.
06 - Scatter the chopped vanilla wafer cookies evenly over the surface. Bake for 35 to 38 minutes, or until the center is just set and a toothpick inserted near the edges comes out mostly clean.
07 - Allow to cool completely in the pan before cutting into squares. Garnish with fresh banana slices if desired, and serve chilled or at room temperature.
# Expert Advice:
01 -
- The fudgy brownie base and creamy banana swirl taste like two desserts got together and had a delicious baby.
- Vanilla wafer crumbs on top give you that nostalgic crunch without any extra effort.
- It takes barely any skill to pull off, yet everyone will assume you spent hours making it.
02 -
- Underbaking slightly is far better than overbaking because the pudding layer will turn gummy if left too long in the oven.
- The swirl technique matters more than you think, so go slow and gentle with your knife to keep the marbling visible rather than muddy.
03 -
- Use a banana with plenty of brown spots on the peel for the deepest banana flavor without needing extra sugar.
- Chill your mixing bowl in the freezer for five minutes before making the pudding layer to help it thicken faster.