Equipment Needed
- A 9×13 inch baking pan
- Parchment paper
- Two mixing bowls (one medium, one large)
- Electric hand mixer or stand mixer
- Spatula
Step-by-Step Instructions
We begin with the brownie base, which acts as our foundation. Preheat your oven to 350°F (175°C). Line your 9×13 pan with parchment paper, letting it overhang on the long sides for easy lifting later. In a large mixing bowl, whisk together the melted butter, sugar, and cocoa powder until smooth and glossy. The mixture will be thick and grainy, which is normal. Let it cool for a minute if it’s very hot, then whisk in the 2 eggs and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt for the brownie layer. Gradually add these dry ingredients to the wet chocolate mixture, stirring with a spatula just until combined. Do not overmix! The batter will be thick. Pour and spread this brownie batter evenly into the bottom of your prepared pan. It will be a thin layer, and that’s perfect. Set this aside while we make the magical pudding layer.
Now, for the creamy, banana-y top. In a medium bowl, using an electric mixer, beat the softened cream cheese on medium speed until it’s completely smooth and creamy, about 2 minutes. Scrape down the sides. Add the dry banana cream pudding powder and beat until fully incorporated. The mixture will be thick and fragrant. Add the 2 eggs and the milk, and beat again on medium speed until you have a smooth, uniform, pale yellow batter. It will be much thinner than the cream cheese was initially.(See the next page below to continue…)