Banana Pudding Brownies
Banana pudding brownies using cake mix for a buttery blondie base & a cream cheese banana cheesecake layer. Great make-ahead dessert for parties!
Ingredients
For the Buttery Cake Base
- 5.1 oz instant banana pudding mix divided
- 15.25 oz yellow cake mix
- 2 large eggs
- ½ cup butter melted (1 stick)
For the Creamy Banana Pudding Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 2 large eggs
- 2 cups vanilla wafers lightly crushed
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the melted butter, yellow cake mix, half of the instant pudding mix, and 2 eggs. Stir well (this mixture will be thick, almost like cookie dough).
- Spread this mixture in the bottom of a greased 7x11" baking dish in an even layer.
- Next, make the banana pudding filling. Using a hand mixer, combine cream cheese, powdered sugar, 2 eggs, and the other half of the banana pudding mix. Stir until blended.
- Pour this cream cheese mixture over the cake mix layer.
- Bake the brownies at 325 degrees for 60 minutes, until the top of the cream cheese layer starts to brown.
- Once you remove the brownies from the oven, sprinkle lightly crushed vanilla wafers over the top of the still-warm brownies. Gently press the wafers into the surface.
Notes
- Use a 7x11-inch baking dish for correct thickness and bake time.
- Do not use fresh bananas in the batter - they will make the center gummy.
- The center should be slightly jiggly when done and will set as it cools.
- Room temperature cream cheese and eggs are required for a smooth, crack-free filling.
- Chill before slicing for clean, firm squares.
- Best stored in the refrigerator for up to 3 days.
- Not freezer-friendly - texture of the cream cheese layer will break down.
Nutrition Facts
Calories: 429kcalCarbohydrates: 67gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 80mgSodium: 864mgPotassium: 162mgFiber: 1gSugar: 43gVitamin A: 336IUCalcium: 220mgIron: 1mg
