These brownies won First Place in a “Pantry Dessert Cook-off.” They are an easy, fudgy, moist brownie with a little bit of something different.
This is a good way to use a cake mix that has reached its “use by” date. The old ones make better brownies.
MEXICAN CHOCOLATE CAKE BROWNIES (Pantry Cooking II)
1 package (4 serving size) chocolate fudge instant pudding
Milk for the pudding
1 chocolate fudge cake mix
1/2 cup chopped pecans
1 cup mini semi-sweet chocolate chips
1 cup cinnamon baking chips
Grease the bottom of a 9×13 baking pan and dust with cocoa powder. Mix pudding according to package directions. Add cake mix and mix with an electric mixer until cake mix is moistened. Stir in chopped pecans and mini chocolate chips. Spread in the prepared pan. Top with cinnamon baking chips. Bake at 350 degrees for 30 minutes. Cool before cutting.
