Chocolate-Cherry-Pistachio Brownies

Brownies go from good to great with easy add-ins to a convenient fudge brownie mix.

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Servings 20

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( 76 ) Ratings

76 Ratings

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73656b27-9786-4ee5-81c3-63efff6e861e

Bake-Off® Contest 44, 2010

Yolanda Sue Bowser

Solon, Ohio

ingredients 11
Prep Time 20 min
Total Time 2 hr 50 min

Ingredients

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/2: cup Crisco® Pure Vegetable Oil

1/4: cup water

3: LAND O LAKES® Eggs

1: jar (10 oz) maraschino cherries, well drained, cut in half

1: box (4-serving size) pistachio instant pudding and pie filling mix

1/2: cup cold milk

1: container (8 oz) frozen whipped topping, thawed

1/2: cup pistachio nuts, chopped, toasted*

1/2: cup LAND O LAKES® Unsalted or Salted Butter

1: bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

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Directions

1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2 In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3 Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.
4 In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*To toast nuts, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.