First, bake a bad batch of brownies. Or, more likely, take a failed batch of brownies (or cookies or cake). Crumble as best you can into a pyrex baker.
Next, make a batch of scratch chocolate pudding.
After cooking the pudding, thin it with 1/4 cup of water (so it will soak into the hard brownie bits or cookie or cake crumbles.)
While hot, pour the pudding over the pan of brownie crumbles. Allow to cool on the counter.
Once cooled, chill in the fridge for several hours up to overnight. After a good chill, cut into squares or scoop into dishes (cutting vs. scooping depends on how thin the pudding was).
Back story to the bad batch of brownies. My two daughters wanted brownies in a hurry over the weekend. They followed the recipe in my 35 year old microwave cookbook. The microwave we had 35 years ago had a much lower wattage than our current one. But my daughters didn't know that little tidbit off info. They microwaved the brownie batter for the amount of time called for for the lower wattage microwave, which was probably 2 minutes too long. 2 minutes in the microwave is a big over-cooking.
The verdict on the chocolate pudding brownie dessert? Two thumbs up all around!
