Description
Experience the perfect blend of rich chocolatey brownie and creamy banana pudding in these decadent Banana Pudding Brownies. Layered with vanilla wafer cookies for a delightful crunch, this dessert is a crowd-pleaser that combines classic flavors with a fun twist. Perfect for gatherings or an indulgent treat any day of the week.
Ingredients
Scale
Brownie Layer
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Banana Pudding Layer
- 8 ounces cream cheese, softened
- 3.4 ounces instant banana cream pudding mix
- 2 large eggs, at room temperature
- 1/4 cup whole milk
Topping
- 16 pieces vanilla wafer cookies
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper to prevent sticking and allow for easy removal.
- Make the Brownie Layer: In a mixing bowl, whisk together the melted unsalted butter and light brown sugar until you achieve a smooth, glossy mixture free of lumps.
- Add Eggs and Vanilla: Incorporate the 2 large eggs and 1 1/2 teaspoons of vanilla extract, continuing to whisk until the batter is fully blended and uniform in texture.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually fold these dry ingredients into the wet mixture, whisking until the batter is thick and smooth with no streaks of flour.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the surface. Bake for 25 minutes, then remove from the oven and allow the brownie to cool completely to ensure the pudding layer sets properly.
- Prepare Banana Pudding Mixture: Using a stand mixer or hand mixer, beat the softened cream cheese until creamy and smooth. Add the instant banana pudding mix, eggs, and whole milk, beating until well combined and smooth.
- Assemble Layers: Dollop the banana pudding mixture evenly over the cooled brownie layer. Use a spatula to gently spread it into an even layer.
- Add Vanilla Wafers: Arrange the 16 vanilla wafer cookies in 4 neat rows atop the banana pudding layer, pressing slightly for adherence.
- Final Bake: Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the top is lightly golden and the pudding layer is set but still soft.
- Cool and Serve: Remove from the oven and let cool completely at room temperature before slicing into 16 squares. This allows the layers to firm up, making for cleaner pieces and better flavor melding.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Cooling the brownie layer before adding the banana pudding layer is crucial to prevent mixing of layers.
- Store leftovers covered in the refrigerator for up to 4 days.
- Use parchment paper with overhangs to lift brownies out easily for slicing.
- For added texture, consider sprinkling chopped nuts on top before the final bake.
