Brownie Pudding Cake
Submitted by ivy
A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis is one of those magical one-pan desserts where you pour hot water over cake batter and somehow end up with two layers: a brownie-like cake on top and a pool of hot chocolate pudding hiding underneath.
It sounds wrong. It looks even more wrong going into the oven.
But 45 minutes later, you scoop into it and discover the brown sugar and cocoa topping has melted down through the batter to form its own fudgy sauce at the bottom of the pan.
Spoon it into bowls warm and top it with ice cream. That’s the move.
Kitchen Tips
- Don’t stir after pouring the hot water over the batter. It needs to sit on top and sink through during baking to create the two-layer magic.
- Use truly hot water, not warm. The temperature difference between the batter and the water is what drives the separation.
- Serve this within 20 minutes of pulling it from the oven. The pudding layer gets absorbed as it sits and cools.
Ingredients
Directions
In mixing bowl, combine until smooth flour, baking powder, salt, sugar, 3 tablespoons cocoa, milk, vanilla, shortening or margarine.
Add nuts.
Pour into greased 8-inch square pan.
Combine brown sugar and 2 tablespoons cocoa; sprinkle over batter.
Pour hot water over all.
Bake at 350℉ (180℃) for 45 minutes.
Serve warm, topped with ice cream.
Comments
