Description
Delight in these rich and moist Banana Pudding Brownies, combining the beloved flavors of banana pudding and classic chocolate brownies into one delicious treat. Perfect for dessert or a sweet snack, these brownies are simple to make and sure to please a crowd.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup banana pudding mix (instant)
Optional
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Mix Butter and Sugar: In a mixing bowl, whisk together the melted butter and granulated sugar until the mixture becomes smooth and creamy, which helps create a tender brownie texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly until the batter is uniform and slightly fluffy, ensuring even flavor distribution.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, salt, and banana pudding mix to evenly distribute leavening and banana flavor in the batter.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mix into the wet ingredients, stirring gently until just combined to avoid overmixing, which can make brownies tough.
- Add Mashed Bananas: Stir in the mashed ripe bananas until fully incorporated, adding moisture and a natural sweetness that complements the pudding mix.
- Pour Batter and Add Chocolate Chips: Transfer the batter evenly into the prepared baking pan. If desired, sprinkle mini chocolate chips evenly over the top for extra chocolate bursts in each bite.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 16 squares to ensure clean cuts and optimal texture.
Notes
- Use very ripe bananas for stronger banana flavor and natural sweetness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Mini chocolate chips are optional; you can omit or substitute with chopped nuts for crunch.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap tightly and freeze for up to 2 months.
