So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!
1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!
Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange. Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.
Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.
I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.
Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.
Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.
1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
