Brownie Custard Dessert

Nancy Allen


This dessert starts with my homemade dark brownies, then chocolate pudding and cream on top with shavings of chocolate.

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★★★★☆ 1 vote
12 servings
10 Min
30 Min


2/3 c
hersheys special dark cocoa
4 large
1 1/2 c
all purpose flour
2 c
2 tsp
pure vanilla extract
1 c
butter, melted
2 box
5oz. each chocolate cook and serve pudding mix
5 3/4 c
1 large
container cool whip
chocolate shaving for the top


1Preheat oven to 350. Mix your cocoa, eggs, flour, sugar, vanilla and melted butter in a standard mixer. Pour into a 9 or 10 inche baking dish evenly and bake.

2Bake in 350 oven 25-30 minutes or until brownies test done in center with tooth pick. Remove from oven and let cool slightly.

3In a medium saucepan pour your milk and your pkgs. of pudding mix and heat over medium heat until thick and bubbling, stir constantly. Remove from heat and pour evenly over warm brownies. Cover with clear wrap fitted even to lay flat on surface and in corners on top of pudding, so skin won't form on top and place in refrigerator 1 hour or until chilled well.

4Now remove clear wrap off pudding and frost with cool whip and sprinkle with chocolate shavings. I have made this as a birthday cake many times.

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy