Recipe By Amy Green
Published Apr 4th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 20 brownies Calories 178.1

Quick and easy brownies. They are soft and delicious and hard to stop eating at just one.

Recipe Ingredients

  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • ¼ cup water
  • 1 egg
  • 1 (19.8 ounce) package double-chocolate brownie mix (such as Ghirardelli®)
  • 1 (3.5 ounce) package instant pudding mix, any flavor

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup muffin tin.
  2. 2 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.
  3. 3 Bake in the preheated oven for 20 minutes. Transfer to a wire rack as quickly as possible to prevent brownies from overbaking.

Nutrition Facts

  • Calories 178.1
  • Carbohydrate 26.2 g
  • Cholesterol 10 mg
  • Fat 8.2 g
  • Fiber 0.9 g
  • Protein 1.7 g
  • Saturated Fat 1.5 g
  • Sodium 161.5 mg
  • Sugar 4.1 g

Chef's Notes

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.


  1. Made as written and my family loved it! My parents came by and were swiping them off the desert tray!
  2. Excellent recipe. The pudding gives them a creamy inside almost like a molten lava cake. Huge hit at our 4th of July party
  3. a true family favorite. Very rich.
  4. I used heavy cream instead of milk because I prefer a richer fudgy brownie....??????. SCRUMPTIOUS!

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