Banana Pudding Brownies (Printable Version)
Fudgy chocolate squares swirled with creamy banana pudding and 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 (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 - Fresh banana slices for garnish (optional)
# How to Make It:
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 incorporated. Avoid overmixing to keep the brownies tender. 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. Continue whisking for about 2 minutes until the mixture thickens to a pudding consistency.
05 - Drop large spoonfuls of the banana pudding mixture over the brownie batter. Using a knife or skewer, gently drag through the layers in a figure-eight motion to create a marbled swirl 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 with a few moist crumbs.
08 - Allow the brownies to cool completely in the pan before cutting into 12 squares. Garnish with fresh banana slices if desired and serve at room temperature or chilled.
# Expert Tips:
01 -
- The marbled swirl looks fancy but takes zero skill, just a butter knife and a willingness to drag it through batter.
- It bridges two desserts without doubling the work, so you get banana pudding comfort and brownie richness in every bite.
02 -
- Underbaking slightly is far better than overbaking because the pudding layer stays creamy while the brownie stays fudgy.
- The swirl technique matters more than you think, less dragging is more, since overmixing gives you a muddy color instead of that gorgeous marble.
03 -
- Freeze individual squares wrapped tightly in plastic for up to a month, they thaw in about an hour and taste like a bakery treat.
- Use bananas with heavily speckled skins because the difference between barely ripe and truly ripe banana flavor is dramatic.