RECIPE PREP: Bake brownies according to package directions. Cool completely. With a round biscuit cutter, cut the brownies into pieces that will fit into the bottom of your dessert cups.

CHOCOLATE PUDDING RECIPE

1. Add sugar, cocoa mix, corn starch, and salt to a medium sauce pan. Rapidly whisk the ingredients in the pan for 1 minute (no heat), or until all the lumps have been broken up.
2. Add 2 cups milk to the pan (no heat). Whisk for 1-2 minutes until mixture is completely blended with no lumps. Turn on the burner. Set it to medium heat. Add remaining 2 1/2 cups of milk. Continue whisking over medium heat. Do not raise the heat at any point! The mixture will start to thicken at the 9-minute mark. Continue whisking! The mixture will start to boil around the 10-minute mark. Rapidly whisk for 2 more minutes. Test for thickness. Chocolate pudding is at the desired consistency when it can thickly coat the back of a metal spoon.
3. Snap the bar of chocolate into pieces. Add chocolate, butter and vanilla to the pan. Whisk another 2-3 minutes until the butter and chocolate have completely melted and are fully incorporated into the pudding. Transfer mixture to a heat-safe bowl. Cover with plastic wrap, pressing the plastic directly onto the surface of the pudding. This is important. It prevents a skin from developing on top. Refrigerate for 4 hours before serving.

ASSEMBLE CHOCOLATE PUDDING DESSERT

1. Place 1-2 pieces of brownie inside each dessert cup.
2. Spoon pudding over the brownies. If desired, you can layer this dessert: brownie/pudding, brownie/pudding.
3. Top each serving with a beautiful dollop of whipped topping!