Banana Pudding Brownies Delight (Printer-Friendly)
Fudgy chocolate brownies with creamy banana pudding swirls and a crunchy vanilla wafer topping.
# List of Ingredients:
→ Brownie Base
01 -
1 box Ghirardelli brownie mix
02 -
1/4 cup vegetable oil
03 -
2 large eggs
04 -
1/4 cup water
→ Banana Pudding Cheesecake
05 -
1/2 cup whole milk
06 -
1 large egg
07 -
8 oz cream cheese, softened
08 -
1 package (3.4 oz) instant banana cream pudding mix
→ Topping
09 -
1 cup crushed 'Nilla wafers
# Preparation Steps:
01 -
Combine the brownie mix, vegetable oil, 2 eggs, and water in a large bowl. Mix thoroughly until smooth and uniform. If included, add the chocolate syrup packet and integrate well.
02 -
In a separate bowl, blend the milk, 1 egg, and softened cream cheese. Beat until smooth, then incorporate the banana pudding mix, continuing to beat until thickened and creamy.
03 -
Line an 8x8-inch square baking pan with parchment paper and spray lightly. Pour half of the brownie batter into the pan and smooth the surface evenly.
04 -
Dollop half of the banana pudding cheesecake mixture over the brownie layer. Sprinkle half of the crushed 'Nilla wafers evenly atop.
05 -
Pour the remaining brownie batter over the pudding layer. Add remaining dollops of banana pudding cheesecake on top, then sprinkle the rest of the crushed wafers. Use a knife or skewer to gently swirl the pudding through the batter for a marbled effect.
06 -
Bake in a preheated oven at 175°C (350°F) for 50 to 55 minutes, or until the center is set but still moist. Avoid overbaking to maintain fudgy texture.
07 -
Allow to cool completely in the pan. Lift using the parchment paper and transfer to a cutting board. Slice into 12 to 16 squares. Serve as is or with ice cream or whipped cream.
# Additional Suggestions:
01 -
Avoid overbaking to preserve fudgy and moist texture.
02 -
These bars can be refrigerated for up to one week or frozen for three months.
03 -
Variations include substituting pudding flavors, adding nuts, fresh or chopped bananas, or chocolate chips.