Brownie Pudding

When was the last time you had a SERIOUS chocolate craving? I’m not talking about the kind that can be fixed my a few Hershey’s Kisses or a scoop of rocky road ice cream. I’m talking about the kind that requires intensely rich, fudgy, warm chocolate to cure. This brownie pudding is that kind of chocolate.

Let’s just say that even my I-can-eat-a-whole-carton-of-ice-cream-in-one-sitting husband can only eat one serving of this brownie pudding. But that one serving is SOOOO good.

The recipe actually came from him, too. Or, at least from his wonderful mother. I never met her because she passed away before I joined the family, but from what I understand, she was kind of a mix between Julia Child and Martha Stewart. She was an excellent cook (no small task for a family of ten!) who thankfully recorded many of her most-loved recipes for her family to enjoy and recreate.

Every so often, my husband and I will go through her recipes and pick one to try. I love getting to know her a little better this way. Brownie pudding is one of the ones my husband remembers having as a child, and we’ve enjoyed it many times in our little family since rediscovering it shortly after we got married.

It’s kind of an odd recipe, if I’m honest. It uses no eggs, and you pour water over the whole thing right before you put it in the oven. On the other hand, it’s really easy to make, and I promise, the results are phenomenal!

So, next time you have an intense chocolate craving, I’ve got you covered. Enjoy!

Brownie Pudding

Ingredients:

• 1 cup sifted flour
• 3/4 cup granulated sugar
• 1/4 cup + 2 tablespoons cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar
• 1 3/4 cups hot water

Directions:

1. Mix together flour, granulated sugar, 2 tablespoons of the cocoa, baking powder and salt.
2. Add milk and vanilla. Stir until smooth.
3. Pour batter (it will be really thick; that’s okay) into a greased 8 x 8 pan and spread evenly.
4. In a separate bowl, mix together brown sugar and the remaining 1/4 cup of cocoa. Sprinkle this mixture over the batter in the pan.
5. Pour hot water over the entire batter, then put it in the oven.
6. Bake at 350 degrees for approximately 45 minutes. When done, the top should be set, but the inside will still be gooey (it will probably wobble when you pull it out of the oven). Cool for at least a half an hour before serving.
7. When ready to serve, top with ice cream or whipped cream and berries…or really whatever else you think sounds good.

Source: my mother-in-law, Glenda.

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