Reviewed: Nov. 7, 2009

I use the Pillsbury Moist Supreme chocolate cake mix (which already has 1 c. of pudding in the mix) and a small box of Jello brand Sugar Free Instant Vanilla pudding, and Nestle's Mini Semi Sweet Chocolate Chips. It makes the brownies extremely moist and fudgy. They aren't cakelike at all and everyone who has eaten them says they are amazing. This is a really great recipe with brownies that don't dry out after a day or two but stay moist for several days until they are all eaten. I've never had any complaints from this recipe and it is SUPER EASY to make.

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Alisha

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Reviewed: Oct. 3, 2009

I felt it seemed to much like cake. It wasn't gooey enough for me

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Lisa

Cooking Level: Expert

Living In: Manhattan, Kansas, USA

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Reviewed: Aug. 3, 2009

Amazingly easy, blazingly quick, and unequivocally chocolatey. Note the original directions call for a 15x10 pan. I didn't have one, so I used a 13x9 and an 8x8. Brownie batter doesn't need to be more than 1/2 inch deep in the pan. I probably could have gotten away with two 13x9's. I used a devil's food cake mix because I didn't have a regular chocolate mix on hand, and I only baked the two pans of brownies for 18 minutes. They came out nice and fudgy, but next time I might shorten the baking time by another 2-3 minutes to keep them even more moist. This batter (uncooked) would also be great frozen and chopped into pieces, then stirred into a fresh batch of homemade ice cream.

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intelligen

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Reviewed: Apr. 23, 2009

If you are looking for fudgy brownies, pass by this recipe. If you are looking for a chocolate/chocolate chip cake, you found it. We loved this recipe at my house. It satisfied the chocolate/sweet tooth. It went together extremely easy and quickly. And the clean up was very minimal. I now keep this recipe on my kitchen counter and plan to change out the flavors. Thanks bunches for it. Hope this helps other bakers.

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SRodriguez

Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 11, 2009

I give this recipe 5 stars because it is very good and I only made one adjustment I added a cup of chocalate syrup to make it extra chocalately.

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KrissyPooh

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

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Reviewed: Jul. 13, 2008

These were terrific. They were a "cakey" type of brownie. I did make them in a regular cake pan and baked them about 37 minutes. We ate them warm with ice cream on top. We felt these were very chocolaty. I will make these again as they were great for vegetarians (which I am). No one would know they don't have eggs. I would take these to share at any get together. Thank you!

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Jun. 27, 2008

oh my Jean!!!! wow, when i think of fudge. I think of a smooth chocolate waterfall downpouring into my open mouth. i had yet to taste such a sensation untill i stumbled across these beautimus recipes. u saved my chocalety desires. sorry bout the dramatism its how i speak.

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Hawt-Bunz

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Reviewed: May 27, 2008

I loved these! I wouldn't call these 'cakey', they're not super dense but they're not dry. I used chocolate chunks instead of chocolate chips because that's what I had, and these melted into nice molten gooey spots instead of disappearing into the brownies. They're shiny and moist and SUPER easy, thanks for sharing.

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 29, 2008

Since I am trying to cut down on sugar I made this recipe using the 50% less sugar cake mix and sugar free instant pudding. I also added some walnuts. I don't know how the original recipe would be but I had to spread the mixture in the pan rather than pour it. My family and I were very happy with the results. While the texture wasn't quite brownie-like it had a nice texture and the chocolate taste was terrific. I will definately make these again.

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Julie

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Reviewed: Apr. 5, 2008

Well...first, these are NOT brownies by any stretch of the imagination-they remind me of microwave cake. *They are however an edible dessert, just ask my kids! The dh said we can have the whole pan for ourselves. Yay?

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cupkate

Cooking Level: Expert

Home Town: Azle, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: Mar. 7, 2008

I followed this recipe exactly and these are not fudgy nor should they be called brownies. They were lacking flavor and were definitely more like cake. I will not be making these again

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Misty Beth

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 24, 2008

Was very good I used 1 cup choclate chips and 1 cup dark chocolate M&Ms. Also for the pudding I used Cheese cake pudding was very good.

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RUSTICHOME

Home Town: Niles, Michigan, USA

Living In: Dowagiac, Michigan, USA

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Reviewed: Dec. 24, 2007

Awesome! Rave reviews from my family for this recipe. These are VERY chocolately and moist. If these don't sastify your chocolate craving, there is something wrong with you! As far as the directions go, you really can't whisk in the cake mix very well as the pudding and cake mix gets really thick. You also aren't "pouring" the batter into the pan. The batter is so thick you have to scrape it out of the bowl. Do NOT make these in a 9 x 13 pan as they come out way too thick.

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Samantha Stevens

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Reviewed: Dec. 11, 2007

These are great. They keep getting moister each day! I baked them in a 9x13 inch pan and it worked fine, I just had to bake them a little longer. There are lots of chocolate chips in them, so next time I might use 1 cup chips and 1 cup chopped pecans. Thanks a lot for such an easy and delicious recipe!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Oct. 23, 2007

I stumbled upon these tonight because I'm out of eggs and my husband was craving something sweet and I didn't feel like running to the store. I used what I had on hand, which was a devils food cake mix and white chocolate pudding mix. I also used a can of evaporated milk and 1/2 a cup of skim milk, because I'm also low on milk and needed to save some to drink with these! I used only about a cup of chocolate chips and that seems like plenty. Thanks for sharing this super easy recipe!!

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Tanya Belt

Cooking Level: Expert

Home Town: Conneaut, Ohio, USA

Living In: Newcomerstown, Ohio, USA

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Reviewed: Jul. 29, 2007

These were just like.. cake.. but slightly thicker? I was hoping for fudgey brownies, via the name. . but these weren't. I even used fudge cake mix..

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Vanessa

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Davis, California, USA

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Reviewed: Jul. 25, 2007

I LOVED these brownies! I tried them out last night before everyone got home from work and theirs only 1 left (probably because no one wants to wash the pan). But i didn't have a 3oz pudding so i used my 5oz pudding. And i didn't have enough milk so i used veg. oil. It all turned out perfect!

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Megan

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Reviewed: Jul. 23, 2007

Yummy! My daughter and I added a little vanilla and cinnamon, and we used German Chocolate cake mix. They were SO good right out of the oven w/ ice cream!

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marymary

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Reviewed: Jul. 19, 2007

I'd give these five stars but I modified the recipe just a bit: the recipe as written (and when used with half 1% and half skim milk) was way too thick and I knew they'd be way to cakey, so I added about a 1/4 cup of leftover coffee and whisked that in before folding in only about a cup of chocolate chips. with those changes, THESE ARE SO GOOD!! cakey but fudgy at the same time (and I like mine super fudgy) and sooo chocolatey. I will absolutely make these again and again

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laurentheexplorer

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

These turned out really moist and chocolaty but they were more like cake than brownies. They cut very nicely without alot of crumby mess. I will make these again- a great egg and dairy free dessert if you use soy milk and dairy/egg free cake mix.

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amylovesnateandgwen

Cooking Level: Expert

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Triple Fudge Brownies

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