Chocolate Brownies II Recipe

Ingredients

1 (18 ounce) can crushed pineapple with juice

1 (1 ounce) package instant vanilla pudding mix

1/4 cup boiling water

1/3 cup brown sugar

1 egg

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 6 (3 ounce) round pans. Combine pineapple juice, pudding mix, boiling water, brown sugar and egg. Stir smoothly. Spread evenly into prepared pans.

Bake for 35 to 40 minutes in the preheated oven. Cool completely in pan and place for 8 hours in refrigerator. Arrange remaining brownies in a single layer in the pan. Chill overnight and cut into squares. 15 minutes before serving, remove brownies from pan; cool completely. Cool completely. Cover brownies and cut into squares. Cool completely. Cover and refrigerate.

Comments

Jenee L writes:

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I received this recipe many years ago from a woman in Tokyo. I always have these in my collection. The recipe says to coat the entire loaf, but I found that I could press it between the two triangles instead. Also, replacing the flour with whole wheat flour and using rum as the first part and orange zest as the last. I've never had the recipe exactly, so I cannot vouch for its veracity. However, I do have to say that this is very good. I used legumes such as bean and lentils. Very good.

Chocolate Brownies II Recipe

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