Banana Pudding Brownies (Print version)
Fudgy chocolate squares swirled with banana pudding and topped with crunchy vanilla wafers.
# 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
# Method:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing the edges to overhang for easy removal.
02 - In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
03 - Fold in the cocoa powder, all-purpose 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. Use a knife or skewer to gently swirl through both layers, creating a marbled effect.
06 - Scatter the chopped vanilla wafer cookies evenly across the surface of the batter.
07 - Bake for 35 to 38 minutes, or until the center is just set and a toothpick inserted near the edges comes out mostly clean. Do not overbake to maintain a fudgy texture.
08 - Let the brownies cool completely in the pan before cutting into 12 squares. Garnish with fresh banana slices if desired. Serve chilled or at room temperature.
# Expert advice:
01 -
- The fudgy brownie base and creamy banana pudding swirl together like they were always meant to find each other.
- It looks wildly impressive but comes together with pantry staples and zero fancy technique.
- Every single person who tries it will ask you for the recipe, guaranteed.
02 -
- Underbaking slightly is far better than overbaking, because these continue to set as they cool and nobody likes a dry brownie pretending to be a good time.
- The swirl technique matters more than you think, go too far and you lose the marbled look, go too little and you get pockets of plain pudding that slide right off.
03 -
- Use bananas that are heavily speckled with brown spots, green or barely yellow ones will not give you the sweetness or mashability this recipe demands.
- Tap the pan gently on the counter once before baking to release any hidden air pockets that could create ugly tunnels inside your brownies.