1 (18 ounce) can sweetened condensed milk
1 (3 ounce) envelope instant chocolate pudding
2 eggs
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 cups unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 cup muffin cups.
In a large bowl, mix sweetened condensed milk, pudding, eggs, flour, baking powder and cocoa powder; mix until smooth. Stir in the vanilla extract and butter. Pour batter into prepared pan.
Bake, uncovered, in the preheated oven for 35 to 40 minutes, to an easy 190 degree F (80 degree C). Cool completely, but let cool completely before cutting. Cut into 1 inch squares. Spread frosting over brownies. Refrigerate brownie squares for an hour or longer to fully set. Frost brownies immediately after cutting.
Blackberry Slice Recipe
2 eggs, beaten
1/4 cup white sugar
1/4 cup vegetable oil
1/2 cup milk
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can evaporated milk
Heat oil in a large skillet over medium heat. Add eggs, sugar and spread to the edges of the pan. Bring the edges to the center of the pan, and swirl to coat. Return pan to stove. Cook, until eggs are nearly set, 15 to 20 minutes. Beat in milk. Return pan to stove top heat, and cook, stirring constantly, until pudding is melted and milk is thickened.
Add pecans and pudding mix. Stir thoroughly to coat. Allow to cool slightly. Grease and flour two 7-inch square baking pans. Pour melted milk into the only creamer bowl with a metal spoon: 1 baking sheet. Drizzle pudding onto the pan; set aside.
Bake, covered, in the preheated oven for 25 to 35 minutes, or until golden brown. Cool completely before cutting into squares. Garnish with semisweet chocolate chips. Store sliced brownies uncovered in a refrigerated glass or plastic bowl in coolers.