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.
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Jell-O pudding brownies
Ingredients
Instructions
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Nutrition Information:
Yield: 18
Serving Size: 1
Amount Per Serving:
Calories: 131Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 65mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g
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
6 Responses
Need 2 Eggs
Thank you for spotting that! It’s fixed now. :-)
Do you use “instant” or cook & serve pudding mix ?
That is a really good question! I did some research, and it looks like most people use instant pudding. :-)
I just made these and they aren’t very good. It’s possible my baking powder needs to be replaced because they didn’t rise, but they have an aftertaste and leave a film on my teeth. I wouldn’t serve them to anyone. I used instant Jell-o and I wonder if cook and serve would be better.
Hi, and thanks so much for letting us know your experience with this recipe – and I’m sorry it didn’t turn out well. Looking at the recipe as originally printed, I see it does not specify instant pudding mix, and since it’s from the 1960s, that is likely to mean it uses the cook & serve type. I have updated the recipe card based on your feedback. :-)