Description
Banana Pudding Brownies combine the rich, fudgy goodness of brownies with the creamy sweetness of banana pudding for a decadent and nostalgic dessert perfect for any occasion.
Ingredients
- 1 box banana pudding mix (3.4 oz)
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- Whipped topping or whipped cream (optional for serving)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mash ripe bananas in a bowl and mix in the banana pudding mix until combined. Set aside.
- In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, combine flour, cocoa powder, salt, and baking powder. Gradually mix into wet ingredients.
- Fold in chocolate chips.
- Spread half the brownie batter in the prepared pan.
- Layer the banana pudding mixture over the batter.
- Spoon the remaining brownie batter on top and swirl gently for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely and chill for 2 hours before slicing for best texture and clean cuts.
Notes
- Add crushed vanilla wafers between layers for crunch.
- Substitute peanut butter chips for chocolate chips for a twist.
- Top pudding layer with banana slices for more banana flavor.
- Chill before cutting to firm up the pudding layer and get neat slices.
- Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
