Banana Pudding Brownies (Ready-to-Print Version)
Fudgy brownies blended with creamy banana cheesecake swirls and a crunchy vanilla wafer topping.
# What You’ll Need:
→ Brownie Base
01 -
1 box Ghirardelli brownie mix
02 -
1/3 cup vegetable oil
03 -
2 large eggs
04 -
1/4 cup water
→ Banana Pudding Cheesecake Swirl
05 -
3/4 cup whole milk
06 -
1 large egg
07 -
225 grams (8 ounces) cream cheese, softened
08 -
1 package (3.4 ounces) banana cream pudding mix, instant
→ Topping
09 -
1 cup crushed 'Nilla Wafers
# Step-by-Step Guide:
01 -
In a large mixing bowl, combine the brownie mix, vegetable oil, 2 eggs, and water. Mix thoroughly until smooth. If the mix includes a chocolate syrup packet, incorporate it now.
02 -
In a separate large bowl, beat together the milk, 1 egg, and softened cream cheese until smooth and fully blended. Add the banana pudding mix and continue beating until the mixture thickens and is uniform in texture.
03 -
Prepare an 8x8 inch square baking pan by spraying with non-stick spray and lining with parchment paper. Pour half of the brownie batter into the pan and spread evenly with a spatula.
04 -
Dollop half of the banana pudding cheesecake mixture over the brownie batter. Sprinkle half of the crushed 'Nilla Wafers evenly atop the pudding dollops.
05 -
Pour the remaining brownie batter over the pudding layer. Top with the remaining banana pudding mixture in dollops. Sprinkle with the remaining crushed wafers. Using a knife or skewer, gently swirl the pudding throughout the brownie batter to create a marbled effect.
06 -
Bake in a preheated oven at 175°C (350°F) for 50 to 55 minutes, until the center is set but still moist. Avoid overbaking to maintain fudginess.
07 -
Allow the baked dessert to cool completely in the pan. Then lift out using the parchment paper, place on a cutting board, and slice into 12 to 16 squares.
# Handy Tips:
01 -
Do not overbake to preserve the fudgy texture. Cooling completely before cutting helps achieve clean slices.