Banana Pudding Brownies
Add Preferred SourceSomewhere between blondies and banana cream pie, this Banana Pudding Brownies recipe delivers exactly what I didn’t know I was missing. Turns out, the smooth banana flavor from old-fashioned desserts plays well with brownie batter. And with one easy trick, the texture stays spot-on from edge to center.
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These brownies work great for game days, family dinners, or any casual hangouts. They’re fudgy, rich, and easy to share or wrap up as a little gift to your loved ones. I like that I can make them ahead, keep them chilled, or even freeze them, and they still hold together perfectly.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Banana Pudding Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my easy steps, you’ll see just how simple it is to layer and swirl your way to something that looks bakery-worthy but comes together fast!
Prepare the Oven and Pan
Preheat your oven to 350°F and lightly grease then line an 8×8-inch pan with parchment paper. Greasing the pan first makes sure nothing sticks after baking and helps the parchment stick flat and stay in place.
I use this square baking pan with silicone handle grips on both sides, which are heat-resistant and come in handy when I need to take the hot pan out of the oven safely and comfortably.
Once you line the pan, let a bit hang over the edges for easy lifting later. This setup makes your brownies easier to remove once cooled.
Most of the time, I use these large precut parchment sheets, but when I want to get the parchment to really lay flat in the square pan without curling, I opt for these square parchment sheets sized exactly for 8×8 pans.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Make the Brownie Batter
In a large mixing bowl, combine the boxed brownie mix with water, melted butter, and two of the eggs. This deep stainless steel mixing bowl is roomy enough to stir without splashing and keeps everything contained.
Whisk everything together until the batter is glossy and there are no streaks of dry ingredients, then set it aside. I like using this balloon whisk as its handle fits comfortably in my palm, and it really helps break up any lumps.
A silicone spatula like this makes it easy to scrape down the sides of the bowl so you don’t waste any batter.
Mix the Banana Pudding Layer
In a separate bowl, beat the softened cream cheese with the remaining egg and milk until smooth and lump-free. This hand mixer makes quick work of it and gives a really smooth consistency.
Add in the banana instant pudding mix and keep whisking until it thickens into a creamy, spreadable texture.
Layer and Swirl
Pour half of the brownie batter into your prepared pan and smooth it out into an even layer using the spatula.
Drop spoonfuls of the banana pudding-cream cheese mixture on top and use a skewer or toothpick to gently swirl the two together. I use these bamboo skewers as they’re easier to grip and give better control than a spoon or knife.
Add the Remaining Layers
Spoon the rest of the brownie batter over the top, followed by the rest of the banana pudding mix. Swirl again gently without mixing, just enough to create a nice marbled effect in your finished brownies.
You want contrast and a beautifully swirled pattern here, so don’t blend the layers into a solid color. Before baking, lightly tap the pan on the counter to release trapped air bubbles in the batter and help the layers settle.
Be gentle so the swirls stay intact.
Bake and Cool
Place the pan in the oven and bake for about 30 minutes, or up to 5 minutes longer than your brownie box suggests. The added moisture from the pudding and cream cheese can make the center take longer to bake through, so a few extra minutes can help keep your brownies from being underdone on the inside.
You’re looking for a toothpick to come out mostly clean, with a few moist crumbs but no wet batter. If you wait until it comes out completely clean, the brownies may be overbaked and lose their soft, fudgy texture.
I check with this cake tester since it reaches the middle more easily than a short toothpick, and is dishwasher-safe, which is great in the long run.
Let the brownies cool completely in the pan before slicing. This helps the layers firm up and hold their shape.
Slice and Serve
Once cooled, use the parchment overhang to lift the brownies in one piece. Transfer to a flat surface and slice into even squares, wiping the blade between cuts for neat edges. A chef’s knife like this one really helps me with that and glides through without squishing the layers.
Serve as is, or dress them up with a scoop of ice cream or a drizzle of chocolate sauce. Enjoy!
If you’re bringing these to a gathering or need to travel with them, pack them in a hard-sided food container like this so they don’t get squished in transit. I separate layers with parchment sheets so they don’t stick together if I’m stacking them. Then I slide the container into my insulated casserole carrier to keep the brownies cool.
If you’re gifting these banana pudding brownies, use a rigid cookie gift box like this one. It keeps the brownie squares intact and looks very presentable, especially with a ribbon.
Equipment
Ingredients
- 1 14.6-ounce box chocolate brownie mix
- ¼ cup water
- ¼ cup butter melted
- 3 eggs divided
- 6 ounces cream cheese softened
- ⅓ cup milk
- 1 (3.4-ounce) box instant banana pudding mix
Video
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine the brownie mix, water, melted butter, and 2 eggs. Whisk until smooth and set aside.1 14.6-ounce box chocolate brownie mix, ¼ cup water, ¼ cup butter, 3 eggs
- In a separate bowl, whisk together the cream cheese, 1 egg, and milk until smooth. Add the banana pudding mix and whisk until thick and creamy.6 ounces cream cheese, ⅓ cup milk, 1 (3.4-ounce) box instant banana pudding mix
- Pour half of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the banana pudding mixture on top and gently swirl with a skewer or toothpick.
- Add the remaining brownie batter over the top, then finish with dollops of the remaining banana mixture. Swirl again for a marbled effect.
- Bake for about 30 minutes (or 5 minutes longer than the time listed on your brownie mix box), until a toothpick inserted near the center comes out mostly clean.
- Allow the brownies to cool completely before slicing. Enjoy!
Notes
- Choose Unsalted Butter: Use unsalted butter instead of salted for a richer taste and fudgier texture. Salted butter can vary by brand and may throw off the flavor slightly.
- Use Room Temperature Cream Cheese: Let the cream cheese soften fully so it blends more smoothly with the other ingredients and doesn’t clump.
- Add Texture If You Want: Fold some chopped walnuts, chocolate chips, toasted pecans, or roasted almonds into the brownie batter to add crunch and contrast against the creamy swirl.
- Boost the Flavor: You can add a pinch of salt and a splash of vanilla extract to the batter or pudding layer to enhance the chocolate and banana notes and balance the sweetness.
- Let the Pudding Thicken: Give the pudding mixture a minute or two to sit after mixing so it firms up before layering.
- Use the Right Tool: A toothpick or skewer is ideal for swirling. Something thin gives you more control than a spoon. These bamboo toothpicks don’t splinter and are also durable like skewers, except they’re much easier to store.
- Watch the Center: The edges may bake faster, but don’t pull them out too early. Make sure the center isn’t wet before removing from the oven.
- Cool Before Slicing: These brownies need time to set, or they’ll fall apart when cut. You can place the pan on a wire rack to allow air to circulate underneath. This cooling rack helps prevent soggy bottoms while the brownies cool.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I’ve made these a few times now, and here are some helpful tips to make sure they turn out great every time:
- Choose Unsalted Butter: Use unsalted butter instead of salted for a richer taste and fudgier texture. Salted butter can vary by brand and may throw off the flavor slightly.
- Use Room Temperature Cream Cheese: Let the cream cheese soften fully so it blends more smoothly with the other ingredients and doesn’t clump.
- Add Texture If You Want: Fold some chopped walnuts, chocolate chips, toasted pecans, or roasted almonds into the brownie batter to add crunch and contrast against the creamy swirl.
- Boost the Flavor: You can add a pinch of salt and a splash of vanilla extract to the batter or pudding layer to enhance the chocolate and banana notes and balance the sweetness.
- Let the Pudding Thicken: Give the pudding mixture a minute or two to sit after mixing so it firms up before layering.
- Use the Right Tool: A toothpick or skewer is ideal for swirling. Something thin gives you more control than a spoon. These bamboo toothpicks don’t splinter and are also durable like skewers, except they’re much easier to store.
- Watch the Center: The edges may bake faster, but don’t pull them out too early. Make sure the center isn’t wet before removing from the oven.
- Cool Before Slicing: These brownies need time to set, or they’ll fall apart when cut. You can place the pan on a wire rack to allow air to circulate underneath. This cooling rack helps prevent soggy bottoms while the brownies cool.
How to Store Leftovers
You can store any leftovers in an airtight container in the fridge for up to 4 days. Because of the cream cheese and pudding, refrigeration is a must. I keep mine in this stackable glass storage container that seals tightly and doesn’t take up much shelf space.
These brownies also freeze well. Wrap them tightly in plastic wrap and foil, or use a freezer-safe container. I wrap mine in this pack of cling film that sticks well and doesn’t peel back in the freezer, then I layer on this heavy-duty aluminum foil that doesn’t tear easily and holds up well in long-term storage.
They’ll keep for about 2 months. If I’m stashing them in containers, this freezer container with a tight-fitting lid is my solid go-to because it’s just the right size for cut brownies, and it doesn’t crack in the cold, unlike other plastic containers.
When you’re ready to enjoy them again, let them thaw overnight in the refrigerator to preserve their chewy texture. You can also pop them in the microwave and warm them slightly for a few seconds if you’re short on time.
What to Serve With Banana Pudding Brownies
These brownies are rich and creamy on their own, but they’re even better with a little something extra. A scoop of vanilla ice cream or a dollop of whipped cream takes them over the top.
If you’re serving them for a party or holiday, try adding sliced bananas, a drizzle of caramel sauce, or even a sprinkle of crushed vanilla wafers or vanilla wafer cookies. They also pair well with a slice of lemon cheesecake for a bit of contrast or as part of a banana cream pie-inspired dessert spread.
More Easy Recipes for You to Try at Home
I’ve got plenty of other easy, delicious dessert recipes that come together quickly with just simple ingredients and taste like something you’d get from a bakery.
