Banana Pudding Brownies
A delightful dessert blending the flavors of banana pudding and brownies, featuring a creamy texture and rich chocolate goodness.
Ingredients
Brownie Base
- 1 cup butter (softened) Can substitute with coconut oil for a dairy-free option.
- 2 cups sugar Brown sugar can be used for added flavor.
- 4 large eggs Unsweetened applesauce or flax eggs can be used as substitutes.
- 1 tablespoon vanilla extract
- 1.5 cups all-purpose flour Gluten-free flour blend can be used for gluten-free version.
- 1 cup banana pudding mix Can use instant vanilla pudding mix as an alternative.
- 1 cup chopped bananas Use overripe bananas for better sweetness and moisture.
- 1 cup chocolate chips Feel free to use dark or white chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F and grease your baking pan.
- Gather all ingredients before starting to ensure a smooth baking process.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually stir in the flour and banana pudding mix until just combined. Be careful not to over-mix.
- Gently fold in the chopped bananas and chocolate chips.
Baking
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
Cooling and Serving
- Allow the brownies to cool in the pan for 10-15 minutes before transferring to a cooling rack.
- Once cool, cut into squares or rectangles and serve. Optionally, top with whipped cream.
Notes
Store brownies in an airtight container at room temperature for 3-5 days, or refrigerate for longer storage. Freezing is also possible for up to three months.