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Brownie Pudding

  • Author: Meagan


This is an old recipe of my Mom’s but Brock had this dessert growing up as well – in his house it was called Saucy Brownies.  It’s quick, it’s easy, it’s chocolate – you’ll find that any cool night will be an excuse to make it.



Brownie Pudding

Topping (but really the bottom)

2 T. cocoa AND 3/4 c. brown sugar

1 3/4 c. hot (just boiled) water

Whisk together the cocoa and sugar and then add the water, whisking until well mixed.  Set aside.

Cake (but really the top)

1 c. flour AND 1/4 c. cocoa

3/4 c. sugar AND 2 t. baking powder

1/2 t. salt AND 1/2 c. milk

1 t. vanilla AND 2 T. canola oil

Whisk together the flour, cocoa, sugar, baking powder and salt then add the milk, vanilla and oil, stirring until just combined.  It will be thick.

Scrape into a greased 8 x 8 pan or similar sized casserole and then pour the topping over all.  It will look weird.


Bake at 350 for about 35 minutes until you can tap the center of the cake and find that it actually taps and isn’t sticky.


You MUST serve this warm, and with ice cream.

  • Category: Cakes, Puddings


From Meagan's Kitchen

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