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!!
Chocolate Brownie Pudding Cake
- 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.
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