Filled Blueberry Banana Brownies

Filled with Jam Water, Pudding Whipping Cream and Bananas

Taking a page from my mother's filled flag cake, I used the brownie recipe we grew up with to create Filled Blueberry Banana Brownies.  Why bananas?  Because our mother would serve us a square of these brownies topped with whipped cream and sliced bananas so I love the taste! It's how I usually serve them too.  But for fun, I decided to try these brownies filled and layered.

Once you slice bananas on top you need to eat them right away, so I went looking for our teens to taste it with me.  I was delighted to find them with a group of the neighborhood teens happily chatting on our lawn enjoying the summer night.  I wish I would have paused to snap a photo of them eagerly consuming my new creation.  It was a real compliment when I was asked the next day if I had more.

This is a milk chocolate fudge brownie recipe, so if you want darker brownies, add more chocolate or use your favorite brownies.  A mix will even work.

Mud pies vs. Brownie batter?

To make a filled cake you need two layers.  I could have used one batch and made squares or circles, but I wanted a full size cake so I made two batches and baked them in the same large cookie sheet.

Ha Ha! I bet my brother--who loves this brownie recipe--will worry I am tricking him and just making more of those mud pies I used to serve him when I was little!

Directions:

1. Spray the cookie sheet with cooking spray.
2. Arrange two sheets of wax paper so they meet in the middle.  
3. Bring the edges up enough to create a barrier.  
4. Spray the wax paper with cooking spray. 
5. Evenly divide the brownie batter on each side.  

Notice the sheets separating the batches.

Two batches bake up nicely in the same cookie sheet.

While the brownies cool, whip up the Jam Water and Pudding Whipping Cream and set aside.

Jam Water

1. In a small bowl, dump out 4-5 Tablespoons of jam.  I used raspberry for this recipe. 
2. Add 1 cup water.
3. Stir briskly together until the jam is dissolved.

Choose your pudding flavor for its taste or color.

Pudding Whipping Cream

1. In a medium bowl, empty the contents of one small instant jello pudding packet.  I used white chocolate for this recipe.
2. Pour in 1 pint of unwhipped whipping cream.
3. Just like making pudding, briskly whisk them together and let the pudding set up.

Unlike unpredictable whipping cream, this creates the perfect consistency for spreading or decorating with tips.  It holds its form nicely.  Remember to refrigerate the cake you decorate with it.

Once the brownies have cooled, it's time to assemble and fill the brownies.

Directions:

It's easy to remove one at a time.

1. Use a knife or spatulat to loosen the brownies. 
2. Use both hands to gently pick up one half or layer of brownies.
3. Gently turn the top side down on your base.
4. Gently remove the wax paper.  This exposes the air pockets for your jam water to soak into.
5. Spoon half the Jam Water over the entire layer.
6. Cover with Pudding Whipping Cream. Save half of it for the top layer.
7. Slice 2 large bananas around the layer.
8. Next remove the other layer of brownies.

   

   Keep one hand close to the part you are peeling off.

9. Gently place it top down over the bananas.
10. Match it up as perfectly as you can to the bottom layer.
11. Gently remove the wax paper.
12. Spoon the other half of the Jam Water over the top layer.
13. It may be best to stop here and refrigerate it for a few hours before you decorate it, so the Jam Water can soak in.  It doesn't soak in as easily or deeply as it does in the flag cake recipe.
14. To decorate, spread the rest of the Pudding Whipping Cream over the top.  If it's been in the refrigerator as well, remember to stir it around first.  
15. It's not necessary to cover the sides.  If you want to, you will likely need another batch of Pudding Whipping Cream.
16. Arrange the slices of 2 large bananas across the layer randomly or in a design.  
17. Also add ½ pint of blueberries to the top layer for more color and a fun flavor.
18. And if you grew up in my home, you know to serve this on a beautiful plate, accompanied by a nice napkin and cold milk also served in a beautiful glass! 

I think I will arrange the bananas and blueberries like the Finnish flag next time. 

Filled American Fourth of July Flag Cake

For the Fourth of July I made a filled American flag cake.  

For these  Cookie Sheet Sized Cake Layers I used my mother's bundt cake or sokkeri kakku.  Just pour batter into a large cookie sheet lined with greased, wax paper so the cake will come out.  I baked it for 18-19 minutes at 350 degrees.  I set it aside to cool.

When cool, I placed another empty flat cookie sheet over it to used as the base and turned it onto it. 

 I made strawberry water by putting 8-10 Tablespoons of strawberry jam with 2 cups of water and mixing it together.  I spooned it around the cake so it will soak in.  

When you remove the wax paper, it exposes holes in the cake so this can easily soak in.  

Next I made the whipped cream pudding that I use inbetween and on top of the cake.  Add 1 complete package of cheesecake or white chocolate jello instant pudding and stir in 1 pint of unwhipped whipping cream.  As you stir it, within 5 minutes it will have a perfect consistency to spread and frost with.  First cover the bottom layer completely with this mixture.  

Now place the other cake on top upside down as well. It works better to lift them up together in a V because the cream will adhere itself.  After you peel off the wax paper, then add the strawberry water to this cake and allow it to soak in here as well. Cover it with whipped pudding cream. Spread it around the edges and smooth all over evenly.  Decorate with blueberries and strawberries.  

It is best to make it the day before and refrigerate it so the cake gets moist and the flavor sets in.  I used two of these cake batter recipes and I used 4 boxes of jello pudding and 4 pints of cream.  I used most of a pint of blueberries and most of 2 lbs of strawberries.  

Happy Fourth of July!