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These Banana Pudding Brownies bring together rich, fudgy chocolate with creamy banana pudding cheesecake swirls and a delightful 'nilla wafer crunch for a truly unforgettable dessert. Perfect for chocolate and banana lovers alike, this recipe highlights the best of both flavors and can easily become your new favorite treat.
I first made these during a family gathering, and they disappeared so quickly everyone asked for the recipe. Now they’re a staple whenever I want a quick yet special dessert.
Ingredients
- Brownie mix: opt for a high-quality brand like Ghirardelli for moist and chocolaty brownies
- Oil: keeps the brownies soft and gooey
- Egg: essential for structure and binding the brownie batter
- Water: adds the right moisture and helps develop the perfect brownie texture
- 'Nilla wafers: these bring classic banana pudding crunch and vanilla flavor, choose fresh and crisp packs for the best texture
- Banana pudding mix: this is the heart of the flavor, do not prepare according to package directions, as it will be combined with cream cheese and eggs instead
- Cream cheese: the source of creamy richness lending cheesecakelike texture, use fullfat for best results
- Milk: adds moisture and smoothness to the pudding mixture
- Egg: binds the banana pudding cheesecake filling for stability during baking
Instructions
- Sift and Prepare the Brownie Batter:
- Measure the brownie mix into a large bowl, add the egg, water, and oil, and mix until smooth and evenly incorporated. If your mix includes a chocolate syrup packet, add it now for extra chocolate richness.
- Prepare the Banana Pudding Cheesecake Mixture:
- In a separate bowl combine the cream cheese, egg, and milk and beat until completely smooth and creamy with no lumps. Add the banana pudding mix and continue beating until the mixture thickens to a custardlike texture.
- Layer the Brownie and Banana Pudding:
- Spray an 8x8 inch pan and line it with parchment for easy removal. Pour half of the brownie batter into the pan and smooth it to form the base. Using a spoon add dollops of the banana pudding cheesecake mixture on top of this base and sprinkle broken pieces of 'nilla wafers over the pudding dollops.
- Add Remaining Batter and Swirl:
- Pour the rest of the brownie batter over the banana pudding layers, spreading carefully while retaining some unevenness for swirling. Add more dollops of banana pudding cheesecake on top and use a long knife or skewer to gently swirl the pudding through the brownie batter to create a marbled effect.
- Bake with Care:
- Place the pan in a preheated oven and bake for about 50 to 55 minutes. Check doneness by inserting a toothpick near the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to maintain a fudgy texture.
- Cool and Cut:
- Allow the brownies to cool completely in the pan so the layers set. Once cool lift the block out using the parchment, place on a cutting board, and cut into 12 to 16 evenly sized squares.
My favorite component is the creamy banana pudding cheesecake swirl. It reminds me of summers spent with family when banana pudding was a constant dessert on the table, and the nostalgic flavor combined with indulgent chocolate makes for a crowdpleaser every time I bake these.
Storage Tips
Store leftover brownies in an airtight container in the refrigerator to keep the pudding layers firm and fresh. They stay good for up to a week; for longer storage wrap individual squares tightly and freeze, then thaw at room temperature or warm slightly to serve.
Ingredient Substitutions
If you cannot find banana pudding mix try vanilla pudding and add mashed ripe bananas for flavor. Cream cheese can be swapped for mascarpone for a richer texture, or use coconut cream and plantbased milk for a dairyfree option. Nuts like walnuts or pecans can replace wafers for added crunch.
Serving Suggestions
These brownies shine on their own but can be elevated with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a party presentation top with mini chocolate chips or crushed 'nilla wafers and pair with a cold glass of milk or a robust cup of coffee.
Line the pan with parchment and monitor baking time closely to keep the brownies fudgy and rich. These makeahead bars freeze well and are perfect for sharing.
Common Questions About Recipes
- → What makes these brownies fudgy?
The combination of oil and eggs in the batter ensures a moist and fudgy texture that holds the creamy banana pudding swirls beautifully.
- → How do the 'nilla wafers enhance the dish?
'Nilla wafers add a delightful vanilla crunch that contrasts the soft brownies and creamy banana layers, providing extra texture.
- → Can I substitute the banana pudding layer?
Yes, you can swap the banana pudding with vanilla, pistachio, lemon, coconut cream, or cookies and cream flavors for a unique twist.
- → How should these brownies be baked for best results?
Bake for about 50-55 minutes until the center is set but still moist to maintain the fudgy texture without overbaking.
- → What are some topping suggestions?
Try topping with ice cream, whipped cream, or extra mini 'nilla wafers before serving for enhanced flavor and presentation.
- → Can these be frozen?
Yes, cut into pieces and freeze for up to 3 months to enjoy later without losing texture or taste.