This recipe only contains 3 ingredients if you don’t count the items needed for the brownie mix.
Check out what my pals over at Crazy For Crust had to say about this recipe:
“Tip for making desserts in a crockpot: every slow cooker cooks differently. Yours might be hotter than mine or cook more on one side than the other. It’s just how it is. Also, every crock pot seems to be a different size. Mine is about 7 quarts. This cake will work in a 5 or a 6 quart as well, but cooking time will be affected. I give a large range in cooking time for these reasons: 2-3 hours could mean 2 or it could mean 3. Hopefully it won’t be longer than that!”
My slow cooker cooks very fast and made this brownie pudding in just under 2 hours.
Ingredients
1 box Duncan Hines Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
Eggs, water, and oil called for on the brownie mix box
1 package (about 3.9 ounces) Jell-O instant chocolate or chocolate fudge pudding mix
2 cups TruMoo milk (regular or nonfat)
Ice cream or whipped cream for serving, optional
Instructions
Spray a 6-7 quart slow cooker with nonstick cooking spray.
Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
Whisk pudding mix and milk in a medium-sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
Serve warm with ice cream or whipped cream. Store in an airtight container in the refrigerator for up to 3 days.
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Quick Tip: Serve this pudding with a scoop of ice cream. Yumtastic!
Thank you to Crazy For Crust for this great recipe.
I MADE THE TOMATO SOUP CAKE MAYBE 40 YEARS AGO AND LOVED IT. i DO NOT DO MUCH BAKING. CAMPBELL SOUP COMPANY WAS IN OUR BACKYARD IN TORONTO,ONTARIO. CANADA. WHILE GROWING UP. i WILL TRY IT AGAIN SOON. HOPE THE GREAT GRAND CHILDREN WILL LIKE IT. TOO.