Prepare brownie batter and bake as directed on package for 8- or 9-inch square 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. Add food colorings to tint pudding desired shade of orange. Immediately pour about half the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 min. Spread remaining pudding over top of brownie.
Refrigerate at least 1 hour before serving. Cut into 2-inch squares, then cut each square diagonally in half to form triangles.
Use 2 drops yellow food coloring to each drop of red food coloring for a good Halloween-orange tint.
Store leftover brownies in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 32 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.