Banana Pudding Brownies

4.60 from 27 ratings

Banana pudding brownies have two decadent layers – and I spent a week perfecting the best layering technique between a perfect blondie brownie and a banana pudding cream cheese layer. I also set out to achieve big banana flavor, which was a success thanks to the banana pudding mix used in both layers. Now you can make this impressive dessert easily the first time when you follow my foolproof steps.

Prep Time15

Cook Time45

Cooling Time4

Course: Dessert

Cuisine: American

Keyword: banana blondies, banana pudding brownies

Servings: bars

Author: Beth

Equipment

Ingredients

Blondie Base

3 cups (360g) all-purpose flour
3.4 oz box banana cream instant pudding mix
1 ½ tsp baking soda
¼ tsp salt
1 ½ cups (339g) unsalted butter 3 sticks melted
1 ⅓ cups (284g) light brown sugar
2 large eggs
1 Tbsp vanilla extract

Banana Pudding Layer

16 oz (452g) cream cheese room temperature
3 large eggs
3.4 oz box banana cream instant pudding mix

Instructions

In a medium mixing bowl, combine the all purpose flour, banana cream pudding mix (just the powder) baking soda and salt. Set aside.
3 cups (360g) all-purpose flour, 3.4 oz box banana cream instant pudding mix, 1 ½ tsp baking soda, 1/4 tsp salt
Preheat the oven to 350ºF. Spray a 9x13 inch pan with non-stick cooking spray or line with parchment paper.
In a larger mixing bowl, combine the melted butter and brown sugar, beat with an electric mixer until combined. Add in the eggs and vanilla extract, beat together.
1 ½ cups (339g) unsalted butter, 1 ⅓ cups (284g) light brown sugar, 2 large eggs, 1 Tbsp vanilla extract
Gradually add the dry ingredients, beating until combined. The batter will be thick! Set the bowl aside.
Make the banana pudding layer. In another bowl, beat the cream cheese for 1 minute, until smooth. Add in the eggs, beat until combined. Add in the banana cream pudding mix (just the powder) and mix until combined. This mixture will be thick too.
16 oz (452g) cream cheese, 3 large eggs, 3.4 oz box banana cream instant pudding mix
In the prepared 9x13 inch pan, press ½ to 3/4ths of the blondie dough into the pan. Spread the banana pudding mixture over the first layer. Next, drop spoonfuls of the remaining blondie dough all over the pudding. Use your fingers or a spatula to spread the dough into the pudding layer.
Bake for 42-46 minutes or until the center is only slightly jiggly. I used a 9x13 inch glass pan. A metal pan will bake slightly faster, so check the brownies at 35 minutes and adjust as needed.
Allow the brownies to cool completely before slicing. You can also let them cool fully on the counter and then refrigerate until ready to slice and serve.
Store leftovers in an airtight container for up to 2 days on the counter or up to 4 days in the fridge.

Video

Notes

Store leftovers in an airtight container for up to 2 days on the counter or up to 4 days in the fridge.

Nutrition