Ingredients
- Boxed brownie mix: 1 (13×9-inch pan size)
- Eggs: As called for by brownie mix
- Vegetable oil: As called for by brownie mix
- Water: As called for by brownie mix
- Instant vanilla pudding mix: 1 (3.4 ounce) package
- Milk: 2 cups
- Whipped topping: 8 ounces, thawed
- Chocolate syrup: For drizzling
Instructions
- Step 1: Prepare brownie mix according to package directions, baking in a 13×9-inch pan. Let cool completely.
- Step 2: While the brownie is cooling, prepare the instant vanilla pudding according to package directions using 2 cups of milk. Whisk until smooth and thickened.
- Step 3: Once the brownie is cool, spread the prepared vanilla pudding evenly over the top.
- Step 4: Spread the thawed whipped topping over the pudding layer, covering it completely.
- Step 5: Drizzle chocolate syrup over the whipped topping.
- Step 6: Cover the cake and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the cake to set.
Notes
- Store leftovers in the refrigerator for up to 3 days, covered, to keep the brownie moist and the topping fresh.
- For a softer brownie, let individual slices sit at room temperature for about 10-15 minutes before serving, but don't let the topping melt.
- Serve chilled slices with a scoop of vanilla ice cream for an extra decadent treat.
- For a richer flavor, use chocolate pudding instead of vanilla, or add a teaspoon of instant coffee powder to the brownie batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American