Now, pudding is brownies (1968)

Chewy, moist pudding brownies. If you loved them as a kid, try this recipe. It’ll bring back the good old days.

Jell-O pudding brownies

Yield: 18 bars

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

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Ingredients

• 1 package (4 ounces) Jell-O Chocolate Fudge or Chocolate Pudding & Pie Filling
• 1/2 cup unsifted all-purpose flour
• 1/4 teaspoon baking powder
• 1/3 cup butter
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

Instructions

1. Combine pudding mix, flour and baking powder; mix well.
2. Melt butter in saucepan; remove from heat; add sugar. Beat in eggs, one at a time.
3. Blend in vanilla and pudding mixture. Stir in nuts.
4. Spread in greased 8-inch square pan. Bake at 350 degrees for 35 minutes.
5. Cool in pan, then cut into bars. Makes 18 bars.

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 131 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 65mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

BONUS RECIPE: Cake-like pudding brownies: Chocolate chewies (1966)

Ingredients

1 package chocolate pudding mix
2 eggs
2/3 cup shortening, melted
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1 cup sugar
3/4 teaspoon salt
1 teaspoon hot water
1/2 cup chopped nuts

Directions

1. Combine pudding mix (dry), eggs, melted shortening and vanilla. Beat until blended. Add flour, baking powder, sugar and salt. Blend well.

2. Stir in water and nuts. Pour into greased 8x8x2-inch square pan. Bake at 350 degrees about 30 minutes or until done. Cool in pan and cut in squares. Makes 18.

From the Dayton Daily News (Dayton, Ohio) – May 12, 1966