BROWNIE CUSTARD DESSERT

Brownie Custard Dessert image

Provided by Nancy Allen

Time 40m

Number Of Ingredients 10

2/3 c hersheys special dark cocoa
4 large eggs
1 1/2 c all purpose flour
2 c sugar
2 tsp pure vanilla extract
1 c butter, melted
2 box 5oz. each chocolate cook and serve pudding mix
5 3/4 c milk
1 large container cool whip
chocolate shaving for the top

Steps:

1. Preheat oven to 350. Mix your cocoa, eggs, flour, sugar, vanilla and melted butter in a standard mixer. Pour into a 9 or 10 inche baking dish evenly and bake.
2. Bake in 350 oven 25-30 minutes or until brownies test done in center with tooth pick. Remove from oven and let cool slightly.
3. In a medium saucepan pour your milk and your pkgs. of pudding mix and heat over medium heat until thick and bubbling, stir constantly. Remove from heat and pour evenly over warm brownies. Cover with clear wrap fitted even to lay flat on surface and in corners on top of pudding, so skin won't form on top and place in refrigerator 1 hour or until chilled well.
4. Now remove clear wrap off pudding and frost with cool whip and sprinkle with chocolate shavings. I have made this as a birthday cake many times.