4 sqs. unsweetened baking chocolate
3/4 c. butter or margarine
2 c. sugar
1 c. flour
2 1/2 c. cold milk
Yellow and red food colors
2 (4-serving size) pkgs. vanilla flavor instant pudding and pie filling
Microwave chocolate and butter in large microwavable bowl on “high” for two minutes. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs. Blend in flour. Spread in greased bottom and sides of 13-inch by 9-inch baking pan. Bake at 350° (325° for glass pan) for 30-35 minutes. Remove from oven. Immediately to bottom of brownies make holes one inch apart with round handle of wooden spoon. Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk one minute. Stir in two drops yellow and four drops red food coloring until orange. Quickly pour half of mixture into brownie holes. Let remaining pudding stand to thicken slightly. Swirl over top. Add dollop of whipped topping if desired. Refrigerate one hour. Makes 24 brownies.