Banana Pudding Brownies (Printable)
Fudgy brownies marbled with creamy banana pudding and crunchy vanilla wafer pieces for a crowd-pleasing dessert.
# What You’ll Need:
→ Brownie Layer
01 - 1/2 cup (1 stick) 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 (3.4 oz) box 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 Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two 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 slightly pale.
03 - Stir in the cocoa powder, flour, and salt just until combined — do not overmix. Pour the brownie batter into the prepared pan and spread it evenly across the bottom.
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 the two layers together to create a marbled effect.
06 - Sprinkle the chopped vanilla wafer cookies evenly over the top. 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 the brownies to cool completely in the pan before cutting into squares. Garnish with fresh banana slices just before serving if desired.
# Expert Advice:
01 -
- The marbled swirl of banana pudding through fudgy brownie batter looks like you spent hours on it, but the whole thing comes together in under an hour.
- That crunch from chopped vanilla wafers on top is the kind of texture surprise that makes people close their eyes when they take a bite.
- You finally have a reason to use those bananas nobody wanted to eat.
02 -
- Over mixing the brownie batter develops gluten and turns fudgy into cakey, which completely changes the character of this dessert.
- The pudding layer needs to thicken before you dollop it on, so give those two minutes of whisking your full attention.
- These brownies slice dramatically better after a few hours in the refrigerator.
03 -
- The knife swirl technique works best if you insert the knife almost to the bottom of the pan and sweep in wide, lazy curves rather than tight zigzags.
- Slightly underbaking these by a minute or two gives you the most indulgent, gooey center imaginable once they have chilled.