You guys. I can’t even begin to tell you how much I love this Dark Chocolate Brownie Pudding Cake.
I mean… dark chocolate, brownie, warm pudding sauce, and let’s not forget the crunchy hazelnuts!
What’s not to love about that?!
I’m not sure if you’ve ever experienced a pudding cake before, but they’re awesome. Moist and fluffy cake (in this case – a brownie) on top, warm and silky pudding on the bottom. I love how they are made too, it’s pretty neat.
You mix up your brownie batter and spread it into the bottom of your pan. Then you mix up a combination of brown sugar, dark cocoa powder and hot water. Pour this over your brownie batter and bake.
The transformation is nothing short of magical.
The brownie rises to the top and the bottom becomes a molten layer of dark chocolate pudding goodness.
It begs to be served with a nice scoop of vanilla ice cream right on top.
I made this recipe from one of Better Homes and Garden’s recipes on their site, then I made a few modifications and am sharing what I did over on their blog, Delish Dish. So go over there, grab the full recipe, say hi, and then make some brownie pudding cake!!
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Chocolate Brownie Pudding Cake
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons cooking oil
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 3/4 cup brown sugar, packed
- 1/4 cup cocoa powder
- 1 1/2 cups water, boiling
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the pecans.
- Pour the brownie batter into the prepared baking pan. In a small bowl stir together the brown sugar and ¼ cup cocoa powder. Add in the boiling water and then slowly pour this mixture over the batter.
- Bake for 40 minutes. Remove from oven and place on wire rack to cool for 45 to 60 minutes. Serve this brownie pudding cake warm with a scoop of ice cream on top. Spoon the pudding mixture at the bottom of the cake over the top and garnish with extra chopped pecans if desired.
Nutrition
Rainbow Pancakes
SBO
It looks very nice, I like it.
Thanks! Great recipe idea !
June Burns
Wow that looks amazing! So rich and fudgy and chocolaty, mmmm 🙂
Hayley @ The Domestic Rebel
This cake is ridiculous, Shawn! I am loving how impossibly gooey and rich it looks, and obviously freaking out that it has hazelnuts on top. YUM! Pinned 😀
CTY
Is this a make ahead candidate or do you have to serve it within few minutes of baking?
Shawn
The cake does require between 30 to 45 minutes of resting before serving, but I wouldn’t wait much longer than that. It’s best served fresh. 🙂
SaraLily
OH. MY. WORD! This looks dangerously yummy and too easy for my own good!
Shawn
It’s ridiculously easy and equally delicious! Thanks Saralily! 🙂
kathy m
Omgosh Shawn,
You read my mind:-) I have been looking up pudding cake recipes for the last week…you just took care of that,
Thank you will get to baking, Kathy
Shawn
Awesome! Hope you enjoy it Kathy! 🙂