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Banana Pudding Brownies

Banana Pudding Brownies - Irresistibly Creamy & Crunchy Treat

Indulge in these dreamy Banana Pudding Brownies, a delicious fusion of brownies and banana pudding that are creamy, crunchy, and utterly satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 3.9 oz Instant Banana Pudding Adds sweetness and creamy texture; can substitute with vanilla pudding.
  • 2 cups Milk Can use almond milk for a dairy-free option.
  • 15.25 oz Yellow Cake Mix For a chocolate twist, use chocolate cake mix.
  • 2 medium Bananas Thinly sliced; overripe for maximum flavor.
For the Crunchy Topping
  • 2 cups Vanilla Wafer Cookies Roughly chopped; can substitute with graham crackers.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Banana Pudding Brownies
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with nonstick spray.
  2. In a large mixing bowl, whisk together the instant banana pudding mix and milk until smooth and thick, about 2 minutes.
  3. Add the yellow cake mix to the pudding mixture and blend until well combined, being careful not to overmix.
  4. Gently fold in the sliced bananas, maintaining their structure for texture.
  5. Pour the brownie mixture into the prepared baking dish, smoothing the top evenly.
  6. Sprinkle the chopped vanilla wafer cookies over the brownie batter evenly.
  7. Bake for 30-35 minutes or until a toothpick comes out clean or with a few moist crumbs.
  8. Allow brownies to cool in the pan for 20-30 minutes before slicing into squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week. Freeze for up to 3 months. Reheat individual servings in the microwave for 15-20 seconds for best texture.

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