Description

These Chunky Monkey Brownies are rich, fudgy chocolate bars topped with a luscious banana pudding whipped cream, chocolate chips, and crunchy walnuts. Inspired by the classic flavor combo, they’re the perfect decadent twist for banana and brownie lovers alike! Keywords: chunky monkey brownies, banana chocolate brownies, banana pudding brownies, fudgy brownies with whipped topping

Ingredients

For the Brownies:

1/2 cup melted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup chocolate chips

For the Topping:

16 oz heavy cream
1 (5 oz) box banana creme instant pudding mix
1/2 cup powdered sugar
1/4 cup chopped walnuts
1/4 cup chocolate chips

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Instructions

Make the Brownie Base:
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
In a medium bowl, whisk together cocoa powder, flour, salt, and baking powder.
In a large bowl, combine melted butter, sugar, eggs, and vanilla; mix until smooth.
Gradually stir in the dry ingredients. Fold in chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
Let brownies cool completely before topping.

Prepare the Topping:
Whip the heavy cream until soft peaks form.
Add powdered sugar and banana creme pudding mix; whip until fluffy and thick.

Assemble the Brownies:
Spread the banana-flavored whipped topping evenly over the cooled brownies.
Garnish with chopped walnuts and chocolate chips.
Refrigerate until ready to serve.

Notes

For an extra banana kick, add thin banana slices between the brownie and topping layers.
Use instant pudding mix for best texture and setting.
Brownies can be stored in the fridge for up to 3 days.