Banana Pudding Brownies (Printable Version)

Fudgy chocolate squares swirled with creamy banana pudding and topped with crunchy vanilla wafer pieces.

# What You 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 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:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving slight overhang on the 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 glossy. Fold in the cocoa powder, flour, and salt, stirring just until incorporated — do not overmix.
03 - In a separate bowl, combine the whole milk, heavy cream, instant banana pudding mix, egg yolk, and mashed banana. Whisk vigorously for about 2 minutes until the mixture thickens to a pudding consistency.
04 - Pour the brownie batter into the prepared pan and spread evenly. Drop large spoonfuls of the banana pudding mixture over the batter. Using a knife or skewer, gently drag through both layers to create a marbled swirl pattern.
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.
07 - Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. Garnish with fresh banana slices if desired, then serve chilled or at room temperature.

# Expert Advice:

01 -
  • The swirl technique makes every single slice look different and gorgeous, and nobody will guess how simple it actually was.
  • You get the comfort of banana pudding and the indulgence of brownies in one pan, which means you never have to choose between desserts again.
02 -
  • Underbaking slightly is always better than overbaking, because these brownies continue to set up as they cool and nobody enjoys a dry brownie.
  • The pudding swirl will look a bit wet when it comes out of the oven, and that is completely normal, so resist the urge to bake it longer.
03 -
  • Use a plastic knife to cut the brownies because it glides through the gooey center without dragging and tearing, and rinse it between cuts for perfectly clean edges.
  • Let the brownie batter rest for ten minutes before spreading it in the pan, because this gives the flour time to hydrate and results in a denser, chewier texture.

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