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:
- Mix together flour, granulated sugar, 2 tablespoons of the cocoa, baking powder and salt.
- Add milk and vanilla. Stir until smooth.
- Pour batter (it will be really thick; that’s okay) into a greased 8 x 8 pan and spread evenly.
- 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.
- Pour hot water over the entire batter, then put it in the oven.
- 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.
- 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.
I regularly link up here.
This definitely sounds like the craziest dish ever, but it looks SO good! I need to try it out! I like to make a brownie for one and totally undercook it so that it’s all gooey and delicious!
Wow, this looks yummy! It might be dangerous to make…I’ve been having self control issues with my eating now that I’m in the third trimester of my current pregnancy. I might eat the whole thing in one sitting! 🙂
Anyway, I’ll have to give it a try with a little vanilla ice cream on top.
I hope you enjoy it! It’s super yummy with ice cream. The good news is that it’s just as good leftover and reheated, so you can enjoy it for several days in smaller portions. 🙂
Oh man, this would be a perfect dessert for me. Strawberries, pudding and brownies. Hits the sweet tooth spot just right for me. Thanks for sharing.
Yum! Yum! YUM!!! Brownies are my absolute favorite everything. This looks amazing.
Thank you for sharing with Everything Kids.
I hope you enjoy it! It really has become one of my favorite desserts.
Drooling! Found you via the pinjunkie’s party, and definitely pinning this one! Thinking about making it in an iron skillet… thoughts??
Ooh, I’ve never really baked in cart iron skillets, but I think it definitely has potential. Let me know how it goes if you try it!
Oh wow, this has always been one of my favorite desserts! We call it Hot Fudge Sundae cake. My mom taught me how to make it many years ago and I’ve never seen anyone else post the exact same recipe online until now. To save dishes, we always mix the batter right in the pan, then sprinkle the brown sugar & cocoa over the top straight from the measuring cups. I’m Pinning this for sure!
I love the idea of mixing the batter in the pan! I’m always a fan of saving dishes.
Another great recipe!! Thanks for sharing at Welcome Home Wednesdays! See you tomorrow!