Tuesday, April 24, 2012
Jello Chocolate Pudding Pecan Fudge Brownies
If you want some really delicious moist Brownies give these a try! I used Betty Crocker Low Fat Fudge Brownie Mix along with Jello Sugar Free Chocolate Pudding. I also replaced the one Egg with Egg Beater's and instead of regular Oil I used Extra Virgin Olive Oil. I left the Recipe and the Nutrition info at the bottom of the post. The Nutrition stats are as prepared by the instructions. With the added Pudding to the Mix it creates of the most moist Brownies you've ever had.
1 Box Betty Crocker Low Fat Fudge Brownie Mix
1/2 Cup Water
1 TBS. Extra Virgin Olive Oil
1/4 Cup Egg Beater's, Equivalent of 1 Egg.
1 Jello Sugar Free Chocolate Pudding Cup
Chocolate Chips (optional)
I Small Baker Size Package of Chopped Pecans or Walnuts (optional)
1) Preheat oven to 350 degrees for shiny metal or glass pan or 325 for dark or nonstick pan. Grease or use Cooking Spray bottom of pan.
2) Stir Brownie Mix, Jello Pudding, Olive Oil, Optional Items and Egg Beater in Medium Bowl until well blended. Spread in pan.
3) Bake as directed on back of Mix Box or until toothpick inserted 2 inches from side of pan comes out clean.
Serving Size 1/18th package (32g)
Amount Per Serving
Calories from Fat 15
% Daily Values*
Total Fat 2g 3%
Saturated Fat 0.5g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 125mg 5%
Total Carbohydrate 28g 9%
Dietary Fiber 1g 4%