Banana Pudding Brownie Recipe Assistance...

The Banana Pudding Brownies went viral, now what? Did you know, one of the reasons for the price tag associated with my recipes is due to the support I provide after the purchase? I want to ensure you are completely satisfied with the recipes you purchase, and the Banana Pudding Brownie recipe is no different.  I have put together a few tips and tricks to help you master this recipe!  If you still need assistance afterward, use the support box located HERE.  

Troubleshooting...

• Are you using a metal 9x13 pan?  If not, please do.  If your pan is not this size it could alter the results you yield.  Also steer clear of aluminum pans for this recipe as they often times do not distribute heat evenly. 
• Are you using the banana mixture I outlined in the recipe?  If not, your results could be altered.  If you cannot find the banana mixture, send me a message HERE, and I will provide you with a great substitution. 
• Are you following the package directions?  If so, DO NOT.  This alters the end product and could yield results you may not like.
• Are you mixing the banana mixture with a mixer?  If so, DO NOT.  Mixers incorporate air into the batter and in this case will give cake-like results rather than brownie-like results. You should mix the banana batter by hand for best results.  It will be very sticky.
• Are you baking the brownies at 350 Degrees Fahrenheit?  If so, perfect, but be sure to check your oven.  You may need to adjust your cooking temperature based on how your oven regulates heat.
• Do you prefer super moist, fudge-like brownies/blondies? If so, add an extra egg (3 total).
• Are you properly adding both mixtures to the pan?  You should "dollop" your mixtures in the pan like shown in the picture below.
• Still need assistance?  No worries, I am available to answer your questions HERE.

Raw Batter Before Going Into The Oven.