BROWNIE PUDDING CAKE
How can we make a chocolate brownie recipe even more delicious? We made them extra gooey and chocolatey!
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
- Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
- Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 406 kcal, Carbohydrate 74 g, Cholesterol 2 mg, Protein 5 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 53 g, Fat 12 g, UnsaturatedFat 10 g
BROWNIE PUDDING
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
BROWNIE PUDDING
This recipe came from my Aunt Vera. She loved sweets, and this was one of her favorites. It's a terrific way to warm up on a chilly day.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 211 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 158mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED CHOCOLATE PUDDING
Steps:
- Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
- Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
- Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
- Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 42 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 25 grams, Sodium 91 milligrams, Sugar 56 grams, TransFat 1 gram
BROWNIE PUDDING CAKE
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates into layers as it bakes, making its own sauce.
Categories Cake Chocolate Egg Dessert Bake Kid-Friendly Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
- Serve the cake hot with the ice cream.
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- Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish. Melt the butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
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