Brownie Batter Shots



for the shots

  1. Mix together the pudding mix and milk until it is at the soft set stage where it will take on a gel-like consistency. Add in the 3/4 cup vodka and mix well. Fold in the whipped topping until the mixture is smooth and uniform. Mix in 1/4 cup of the boxed brownie mix.
  2. Refrigerate for at least 2 hours to thicken.

for the alcoholic brownie batter

  1. Take the remaining brownie mix and follow the directions on the back of the box to bake. Because I took out some of the brownie mix, I reduced the water from 1/3 cup to 1/4 cup (my mix called for 1/3 cup oil and one egg, I left those the same and only reduced the water amount). Bake as instructed – the brownies are going to come out flatter than normal – don’t worry this is okay, they still taste the same. Allow the brownies to cool for 10 minutes.
  2. After the brownies are cooled, take half of the pan and put in the bowl of a stand mixer. Mix for a minute to break up the brownies and then add 1/4 cup of the chocolate vodka. Mix until it turns into a thick batter-like consistency.
  3. I folded pieces of the alcoholic batter into the pudding mixture before spooning them into individual shots. I reserved about half the alcoholic batter to put on top of the shots when serving, you can do that or mix in the whole batch of alcoholic batter from the start. I found that it helped to break the alcoholic batter into little pieces when mixing, if you try and mix it all together the batter just stays in one lump.
  4. If desired, decorate the shots with a little extra cool whip, a piece of the alcoholic batter, and a drizzle of chocolate sauce before serving!