Thursday, February 16, 2012

Brownie Pudding Cake

If you are a chocolate lover, you will want to try this recipe.  I clipped it out of a Taste of Home magazine years ago.  It is rich and lusciously delicious, and totally unhealthy.  Just remember God gives us all good things, and enjoy it in moderation.  A little goes a long ways with this recipe. 

Brownie Pudding Cake

Topped with ice cream and pudding sauce drizzled over it.
1/2 c packed brown sugar
1/4 c baking cocoa
1 1/2 c boiling water

1 c. all purpose flour
1/2 c sugar
1/4 c baking cocoa
1 1/2 t baking powder
1/4 t salt
1 egg, beaten
2 T butter or margarine, melted
1 t vanilla extract
1/2 c semisweet chocolate chips

vanilla ice cream

In a saucepan, combine sauce ingredients and keep warm.  In a mixing bowl, combine flour, sugar, baking powder, and salt.  In a small bowl, combine egg, milk, butter, and vanilla; add to dry ingredients and stir until moistened.  Fold in chocolate chips.  Pour into a greased 1 1/2 quart baking dish.  Pour warm sauce over batter.  Do not stir.  Bake at 350 for 35-40 minutes or until cake is firm and floats in sauce.  Let rest 10 minutes.  Serve warm and topped with ice cream.  Yield: 8-10 servings.


  1. This is almost the same as my Hot Fudge Pudding Cake recipe (slight variation in the sugar and cocoa amounts).
    However, my recipe doesn't require heating the topping ingredients together. It's easier and creates fewer prep dishes to clean: For the top layer, stir together the brown sugar and cocoa and sprinkle it over the top. (You can prepare it to this point a couple of hours ahead of baking time - makes it easier to time its arrival at the dessert table.) When ready to bake, pour 1-1/2 cups hottest tap water over the top, then bake.
    Either way, it's yummy and always a hit with guests!

    1. Thank you, Pam. I'll have to try that. It does a bit easier.