Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.

To make the brownie layer, add the melted unsalted butter and light brown sugar to a mixing bowl and whisk until fully combined.

Add the eggs and vanilla extract and whisk again until the eggs are fully incorporated.

Add the all-purpose flour, baking powder, and salt and whisk one final time until your batter is thick and smooth. You may need to switch to a rubber spatula to be able to fully mix the batter once it thickens. Be sure to scrape down the sides and bottom of the bowl to ensure that your batter is evenly combined. Spread the batter into an even layer in the prepared pan.

Bake the brownie layer for 25 minutes. Remove from the oven and cool on the counter while making the banana pudding layer.

In a separate mixing bowl, using a handheld mixer on medium speed beat the cream cheese until smooth and fluffy. Add the instant banana cream pudding mix, large eggs, and whole milk. Beat again for 30 seconds to 1 minute or until the batter is smooth.

Gently add dollops of the thick banana mixture over the surface of the brownie layer. Carefully spread the banana mixture all the way to the edges of the brownie layer, using a small offset spatula, into an even layer. Be gentle while spreading the banana pudding layer so as not to disturb the brownie layer.

Place the vanilla wafer cookies into the center of each serving. You will need 4 rows of cookies that are equally spaced to sit in the middle of each serving once the brownies have cooled and can be sliced.

Bake the banana pudding layer for an additional 15-18 minutes or until the banana pudding brownies are lightly golden on the edges and the center of the pudding layer is set, and a toothpick inserted into the center comes out clean.

Remove the banana pudding brownies from the oven and allow them to cool completely at room temperature before slicing and serving.