Brownie Pudding Cake
This is the ultimate comfort food dessert —warm, sweet and oh so chocolatey.
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 1/2 cup unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter or margarine, melted
- 1 1/2 teaspoons vanilla, divided
- 1 cup semi-sweet chocolate morsels
- 1 3/4 cups boiling water
- 1 tablespoon powdered sugar
Preheat oven to 350°F. Combine flour, 3/4 cup of the granulated sugar, 1/4 cup of the cocoa powder, baking powder and salt in Classic Batter Bowl. Add milk, melted butter and 1/2 teaspoon of the vanilla; stir until smooth. Stir in chocolate morsels. Spread batter evenly in Oval Baker.
In Small Batter Bowl, whisk together remaining 3/4 cup granulated sugar and 1/4 cup cocoa; gradually stir in boiling water and remaining 1 teaspoon vanilla. Carefully pour mixture evenly over batter in Baker.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon into dessert dishes.
- 8 servings
Nutrients per serving:
Calories 380, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 15 mg, Carbohydrate 71 g, Protein 4 g, Sodium 330 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 4 fruit, 2 fat (5 carb, 1 fat)
There's a bit of a mystery going on here. We can't explain it, but during the baking, this batter separates. The cake rises to the top and the cocoa pudding goes to the bottom, forming a delicious sauce. Pudding cakes make wonderful family desserts and have popular since the 1930s.
Unsweetened cocoa powder can be found in the baking aisle of the supermarket. It's not the same as cocoa mixes or instant cocoa. These products contain sweeteners and often dried milk powder.