For the latest installment in the month of chocolate, I headed to the recipe archives and pulled out an old family favorite – brownie pudding. This recipe pre-dates the lava cake of current restaurant fame, and in my opinion, tastes better. It is easy to prepare and made with common pantry ingredients. Served warm out of the oven with a scoop of ice cream, this recipe can take down even the best hot fudge sundae!
At first glance, it looks like a pan of brownies, but don’t try cutting these with a knife. Use a large spoon to scoop out a portion and watch the ooey, gooey hot fudge sauce surround the brownie. What is the secret behind the sauce sublime? Pouring hot water over the prepared batter before placing it in the oven!
To amp up the chocolate flavor even more, try adding a teaspoon of instant coffee or espresso powder to flour mixture before mixing. For another twist, and in keeping with current food trends, try sprinkling a small amount of sea salt on each portion before serving.
I guarantee there will be no leftovers of this decadent dessert; you might want to make sure the kids are in bed before you lick the empty pan!
Brownie Pudding
1 cup flour (for gluten free, substitute gluten-free baking flour and ½ tsp. xanthan gum)
¾ cup sugar
2 tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil (I use canola)
1 teaspoon vanilla
¾ cup brown sugar
¼ cup cocoa powder
1 ¾ cup hot water
Preheat oven to 350 degrees. Spray an 8 X 8 baking pan with non-stick cooking spray. Sift together flour, sugar, cocoa, baking powder and salt. Add milk, oil and vanilla. Mix until smooth and pour batter into baking pan. Mix together brown sugar and ¼ cup cocoa powder and sprinkle over batter. Pour hot water over entire batter mixture. Bake for approximately 45 minutes. Serve warm from oven.
Mary Cornforth Cawood is married with two daughters. Read her Tuesdays on Fruita Moms.
