Description
Fudgy brownies layered with creamy banana pudding and topped with homemade whipped cream. A delightful twist on a classic dessert!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips (optional)
- 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 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Vanilla wafers, crushed
- Extra banana slices
- Chocolate shavings
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- Melt the Butter: In a large bowl, melt the butter completely.
- Combine Sugar and Cocoa: Add the granulated sugar and cocoa powder to the melted butter. Whisk until well combined and smooth.
- Add Salt and Vanilla: Stir in the salt and vanilla extract.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Mix until just combined.
- Add the Flour: Gradually add the all-purpose flour to the wet ingredients. Gently fold the flour in until just combined.
- Add Chocolate Chips (Optional): If using, gently fold chocolate chips into the batter.
- Pour into Pan and Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the brownies cool completely in the pan before adding the banana pudding layer.
- Whisk Pudding and Milk: In a large bowl, whisk together the instant banana cream pudding mix and cold milk until well combined.
- Add Vanilla Extract: Stir in the vanilla extract.
- Let it Set: Let the pudding mixture sit for about 5 minutes to allow it to thicken.
- Slice the Bananas: Slice the bananas into thin rounds.
- Assemble the Pudding Layer: Once the brownies are completely cool, spread the banana pudding evenly over the top.
- Arrange Banana Slices: Arrange the sliced bananas over the pudding layer.
- Chill: Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Chill Bowl and Whisk: Place the mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes.
- Combine Ingredients: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Whip the Cream: Beat the cream on medium speed until soft peaks form. Then, increase the speed to high and continue beating until stiff peaks form.
- Spread Over Pudding: Once the banana pudding layer has chilled, spread the whipped cream evenly over the top.
- Garnish (Optional): Sprinkle crushed vanilla wafers over the whipped cream. You can also add extra banana slices or chocolate shavings.
- Chill Again: If you have time, chill the brownies for another 30 minutes to an hour after adding the whipped cream.
- Slice and Serve: Cut into squares and serve cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Cooling the brownies completely is crucial to prevent the pudding from melting.
- Chilling the bowl and whisk for the whipped cream helps it whip up faster and hold its shape.
- Be careful not to overbake the brownies or overwhip the cream.
- For a richer brownie flavor, use dark cocoa powder.
- Feel free to adjust the amount of sugar in the whipped cream to your liking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes