Ingredients
Method
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
- In a separate bowl, whisk together melted butter, sugar, vanilla extract, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until slightly thickened.
- Gently fold in sliced bananas.
- Pour half of the brownie batter into a greased and floured 9x13 inch baking pan.
- Top with the banana pudding mixture.
- Pour the remaining brownie batter over the pudding mixture.
- Gently swirl the batter with a knife to create a marbled effect.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the brownies cool in the pan for 30 minutes before cutting and serving.
Notes
For a richer flavor, use high-quality cocoa powder.
You can adjust the sweetness of the brownies and the pudding mixture to your preference.
For extra richness, use a combination of unsalted butter and melted chocolate.
Store leftover brownies in an airtight container at room temperature for up to 2 days.