Ingredients30 m servings 178
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup muffin tin.
- Combine milk, vegetable oil, water, and egg in a bowl; whisk until well combined. Whisk in brownie mix, followed by pudding mix. Whisk until batter slightly thickens, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 1/3 of the way.
- Bake in the preheated oven for 20 minutes. Transfer to a wire rack as quickly as possible to prevent brownies from overbaking.
- Cook's Note:
- For an optional coating, once brownies have cooled, put 1 cup of confectioners' sugar in a bag and add brownies 3 at a time. Shake bag until brownies are well covered. Repeat.
Per Serving: 178 calories; 8.2 26.2 1.7 10 162 Full nutrition
ReviewsRead all reviews 4
I used heavy cream instead of milk, because I prefer a richer fudgy brownie.... ??????. SCRUMPTIOUS!
Made as written and my family loved it! My parents came by and were swiping them off the desert tray!
Excellent recipe. The pudding gives them a creamy inside almost like a molten lava cake. Huge hit at our 4th of July party