Banana Pudding Brownies (Printer-friendly)
Fudgy brownies marbled with creamy 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
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the finished brownies out easily.
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 slightly glossy. Fold in the cocoa powder, all-purpose flour, and salt, stirring just until no dry streaks remain. Do not overmix. Pour the batter into the prepared pan and spread it into an even layer.
03 - 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.
04 - Drop large spoonfuls of the banana pudding mixture evenly over the brownie batter surface. Using a knife or skewer, gently drag through both layers in sweeping motions to create a marbled swirl effect. Avoid over-swirling to keep distinct pockets of each flavor.
05 - Scatter the chopped vanilla wafer cookies evenly across the top of the swirled batter, pressing them lightly into the surface so they adhere during baking.
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. The center may still have a slight jiggle but will firm up as it cools.
07 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 12 even squares. Garnish with fresh banana slices if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The fudgy brownie base and creamy banana pudding swirl together into something that tastes far more complicated than it actually is.
- It uses a boxed pudding mix so you get that nostalgic banana flavor without any fuss.
- Crunchy vanilla wafer pieces on top give every square the most satisfying little bite.
02 -
- Underbaking slightly is better than overbaking because the center will continue to set as it cools and nobody wants a dry brownie.
- The banana pudding layer will look alarmingly wet when you swirl it in, but trust the process because it firms up beautifully in the oven.
03 -
- Shake the pudding mix into the milk and cream gradually while whisking to avoid lumps that can show up in your beautiful swirl.
- Reserve a few whole vanilla wafers to press into the top right before baking so you get recognizable pieces that look as good as they taste.