Description
Fudgy brownies layered with creamy banana pudding and homemade whipped cream. A decadent and easy-to-make dessert!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 (5.1 ounce) box instant banana cream pudding mix
- 3 cups cold milk (whole or 2%)
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Vanilla wafers, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Line with parchment paper for easy removal.
- In a large bowl, melt the butter in the microwave or in a saucepan over low heat.
- Add the granulated sugar to the melted butter and whisk until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before adding the banana pudding layer.
- In a large bowl, whisk together the instant banana cream pudding mix and cold milk until well combined.
- Stir in the vanilla extract.
- Let the pudding mixture sit for about 5 minutes to thicken.
- Slice the bananas into thin rounds.
- Once the brownies are completely cooled, arrange the sliced bananas evenly over the top.
- Gently pour the banana pudding mixture over the bananas, spreading it evenly to cover the entire surface.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Place the mixing bowl and whisk (or beaters if using an electric mixer) in the freezer for about 15-20 minutes.
- Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Beat the cream with the chilled whisk or electric mixer on medium speed until stiff peaks form.
- Once the banana pudding layer has set, spread the whipped cream evenly over the top.
- If desired, garnish with vanilla wafers.
- Refrigerate for another 30 minutes to an hour to allow the whipped cream to set slightly.
- Cut the Banana Pudding Brownies into squares and serve chilled.
- Store any leftover brownies in an airtight container in the refrigerator for up to 3 days.
Notes
- Don’t Overbake the Brownies: Overbaked brownies are dry and crumbly. Aim for moist crumbs attached to a toothpick when testing for doneness.
- Use Ripe Bananas: Ripe bananas have the best flavor and texture for the banana pudding layer.
- Chill Thoroughly: Chilling the brownies and pudding layers is essential for the best flavor and texture. Don’t skip this step!
- Make Ahead: These brownies can be made a day ahead of time. Just assemble everything except the whipped cream topping, and add that right before serving.
- Variations: Feel free to experiment with different variations. You can add chopped nuts to the brownie batter, use different flavors of pudding mix, or top with chocolate shavings instead of vanilla wafers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes