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Chocolate-Cherry-Pistachio Brownies

(76)
  17 reviews
  • 20 min prep time
  • 2 hr 50 min total time
  • 11 ingredients
  • 20 servings
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Brownies go from good to great with easy add-ins to a convenient fudge brownie mix.

Bake-Off® Contest 44, 2010
Yolanda Sue Bowser
Solon, Ohio

Ingredients

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Vegetable Oil
1/4
cup water
3
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 butter
1
bag (12 oz) semisweet chocolate chips (2 cups)

Steps

  • 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.
  • 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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
300
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
9g
47%
Trans Fat
0g
0%
Cholesterol
40mg
14%
Sodium
130mg
5%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
7%
Sugars
20g
20%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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