Cinnamon-spiced brownie mix and white chocolate pudding get together to make these yummy pudding poke brownies.
What You Need
Original recipe yields 36 servings
1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
1/2 tsp. ground cinnamon
2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
3 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Prepare brownie batter and bake in 13x9-inch pan as directed on package, stirring cinnamon into batter before pouring into pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
Beat pudding mix and milk in large bowl with whisk 2 min. Pour half the pudding mixture over warm brownies, spreading to fill holes and cover brownie. Let remaining pudding stand 5 min. or until slightly thickened. Stir in COOL WHIP. Spread over pudding layer.
Refrigerate 1 hour.
Sprinkle lightly with additional ground cinnamon before serving.
How to Test Brownies For Doneness
Unlike cakes, brownies are best when moist and fudgy inside. To check for doneness, insert a toothpick into the center. If it comes out with fudgy crumbs clinging to it, the brownies are done. For a visual test, make sure the edges of the brownies have pulled away from the sides of the pan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.