Banana Pudding Brownies (Printable)
Fudgy brownie base topped with creamy banana pudding and crunchy vanilla wafer pieces—an indulgent, easy dessert.
# 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 - Fresh banana slices for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs and vanilla extract, whisking until the mixture is smooth and slightly glossy. Fold in cocoa powder, flour, and salt, stirring just until no dry streaks remain. Pour the batter into the prepared pan and spread into an even layer.
03 - In a separate bowl, whisk together whole milk, heavy cream, instant banana pudding mix, egg yolk, and mashed banana until the mixture thickens, about 2 minutes.
04 - Drop large spoonfuls of the banana pudding mixture over the brownie batter. Using a knife or skewer, gently drag through both layers in sweeping motions to create a marbled effect. Avoid over-mixing to maintain distinct swirls.
05 - Scatter the chopped vanilla wafer cookies evenly across the surface of the batter.
06 - 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. Do not overbake.
07 - Allow to cool completely in the pan before cutting into squares. Garnish with fresh banana slices just before serving if desired.
# Expert Suggestions:
01 -
- The fudgy brownie base and creamy banana pudding swirl together into something that tastes way more complicated than it actually is.
- Crushed vanilla wafers on top give you that nostalgic crunch without needing to build a full layered pudding.
02 -
- Underbaking slightly is better than overbaking because the pudding layer will make the center seem softer than it actually is.
- Letting the brownies cool in the pan rather than turning them out warm prevents the swirl layers from separating and making a mess.
03 -
- Use a banana that is fully speckled and soft for the mash because the sweeter, more intense banana flavor carries through the pudding layer much better than a firm yellow one.
- Resist the urge to swirl too much because a few bold streaks of pudding look and taste better than a muddy combined mixture.