Now, pudding is brownies (1968)
Chewy, moist Jell-O pudding brownies. If you loved them as a kid, try this recipe. It’ll bring back the good old days.
Jell-O pudding brownies
Ingredients
- 1 package (4 ounces) Jell-O Chocolate Fudge or Chocolate Pudding & Pie Filling (cook & serve - NOT instant)
- 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
- Combine pudding mix, flour and baking powder; mix well.
- Melt butter in saucepan; remove from heat; add sugar. Beat in eggs, one at a time.
- Blend in vanilla and pudding mixture. Stir in nuts.
- Spread in greased 8-inch square pan. Bake at 350 degrees for 35 minutes.
- Cool in pan, then cut into bars. Makes 18 bars.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 65mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 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.
3. Bake at 350 degrees about 30 minutes or until done. Cool in pan and cut in squares. Makes 18 brownies.
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. :-)