Description
Indulge in these Irresistibly Decadent Banana Pudding Brownies that combine the rich, fudgy texture of classic brownies with creamy banana pudding and crunchy vanilla wafers. Perfectly layered and baked to golden perfection, this dessert satisfies any sweet craving with a delightful balance of flavors and textures.
Ingredients
Scale
Brownie Layer
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Banana Pudding Layer
- 8 ounces cream cheese, softened
- 3.4 ounces instant banana cream pudding mix
- 2 large eggs, room temperature
- ¼ cup whole milk
Topping
- 16 pieces vanilla wafer cookies
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent the brownies from sticking.
- Make the brownie batter. In a mixing bowl, whisk together the melted unsalted butter and light brown sugar until fully combined and smooth.
- Add wet ingredients to batter. Incorporate the 2 room temperature eggs and vanilla extract into the butter-sugar mixture, whisking thoroughly for a uniform texture.
- Combine dry ingredients. Sift together the all-purpose flour, baking powder, and salt; then gradually whisk them into the wet mixture until the batter is thick and smooth.
- Spread and bake brownie layer. Transfer the batter evenly into the prepared pan and bake for 25 minutes. Remove from the oven and allow it to cool while preparing the next layer.
- Prepare the banana pudding mixture. Using a handheld mixer, beat the softened cream cheese until smooth and creamy.
- Add pudding ingredients. Add the instant banana cream pudding mix, 2 eggs, and whole milk to the cream cheese, then beat until the mixture is well incorporated and smooth.
- Layer banana pudding. Spoon dollops of the banana pudding mixture over the cooled brownie layer and spread evenly to cover the surface.
- Add vanilla wafer cookies. Arrange the vanilla wafer cookies on top of the banana pudding in 4 even rows for added texture and classic flavor.
- Bake the layered dessert. Return the pan to the oven and bake for an additional 15-18 minutes, or until the edges turn golden and a toothpick inserted comes out clean.
- Cool and serve. Allow the banana pudding brownies to cool completely at room temperature before slicing into 12 servings and serving.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Use parchment paper to easily lift brownies out without sticking.
- Don’t overbake to maintain fudgy texture—watch closely in the last few minutes.
- Vanilla wafers add delightful crunch; you can substitute them with plain shortbread cookies if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
