Pudding Poke Cinnamon Brownies Recipes

Steps:

• Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

Steps:

• Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
• Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.

Steps:

• Prepare brownie batter and bake in 13x9-inch pan as directed on package, stirring cinnamon into batter before pouring into pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Pour half the pudding mixture over warm brownies, spreading to fill holes and cover brownie. Let remaining pudding stand 5 min. or until slightly thickened. Stir in COOL WHIP. Spread over pudding layer.
• Refrigerate 1 hour.