Water, vegetable oil and eggs called for on brownie mix box
1 tablespoon instant coffee granules or crystals
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 bag (8 oz) toffee bits
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
Do-Ahead Tip
This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered up to 2 months.
Special Touch
This fabulous crowd-pleasing dessert is extra-special when garnished with chocolate curls or chocolate leaves.
Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie
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