Description
These Irresistibly Decadent Banana Pudding Brownies combine rich, fudgy brownies with a creamy banana pudding layer and a delightful crunch from classic vanilla wafer cookies. Perfectly balanced with the sweetness of brown sugar and the warmth of vanilla, this unique dessert satisfies any craving with layers of texture and flavor.
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. Line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Brownie Batter: In a mixing bowl, whisk together the melted unsalted butter and light brown sugar until fully combined, creating a rich base.
- Add Eggs and Vanilla: Incorporate the room temperature eggs and vanilla extract into the butter and sugar mixture, whisking until smooth and well blended.
- Combine Dry Ingredients: Sift in the all-purpose flour, baking powder, and salt. Whisk the batter until it’s thick, smooth, and fully integrated.
- Bake Brownie Layer: Spread the brownie batter evenly into the prepared pan and bake for 25 minutes. Once baked, allow it to cool while preparing the pudding layer.
- Prepare Banana Pudding Mixture: In a separate bowl, use a handheld mixer to beat the softened cream cheese until smooth and creamy.
- Mix Pudding Layer Ingredients: Add the instant banana cream pudding mix, the second set of eggs, and whole milk to the cream cheese. Beat together until the mixture is completely smooth and cohesive.
- Assemble Layers: Spoon dollops of the banana pudding mixture over the cooled brownie layer, then spread evenly to cover the surface.
- Add Vanilla Wafers: Place 16 vanilla wafer cookies into the banana pudding layer in 4 neat rows to create a crunchy topping.
- Final Bake: Return the assembled dish to the oven and bake for an additional 15-18 minutes, or until the edges are golden and a toothpick inserted comes out clean.
- Cool and Serve: Allow the brownies to cool completely at room temperature before slicing into 12 servings and enjoying.
Notes
- Use room temperature eggs to ensure smooth mixing and a fudgy texture.
- Be careful not to overbake during the final stage to keep the pudding layer creamy.
- Line the baking pan with parchment paper for easy removal and clean edges.
- For extra moisture, you can lightly brush vanilla syrup on the brownie layer before adding the pudding.
- These brownies store well in the refrigerator for up to 4 days and taste delicious chilled.
