Directions

1. 1

   Prepare the brownie batter according to the package instructions. Coat mini muffin tins with baking spray and fill each well three-quarters full with batter. Bake at the temperature specified on the package, checking for doneness starting at 10 minutes using a toothpick—the toothpick should come out with just a few moist crumbs when the brownies are done. Bake time will be shorter than standard brownies due to the smaller size (typically 10-12 minutes).

2. 2

   Allow the brownie bites to cool in the muffin tins for 5 minutes. Carefully remove them and place on a wire cooling rack. Once cool enough to handle, use the rounded end of a wooden spoon or spatula handle to gently push down the center of each brownie bite, then use your fingers to carefully form a small well in each one for the pudding filling.

3. 3

   Transfer the hollowed brownie bites to a cookie sheet and set aside. In a medium bowl, combine the instant chocolate pudding mix, milk, and vodka. Whisk vigorously for about 2 minutes until the mixture is smooth and begins to thicken.

4. 4

   Refrigerate the pudding mixture for 2 hours until fully set and firm. Once set, carefully spoon the chocolate pudding mixture into the well of each brownie bite, filling them to the top. You may have extra pudding remaining; store separately or discard as desired.

5. 5

   Serve the brownie pudding shots immediately, or cover and refrigerate for 1-2 days until ready to serve.