Brownie Pudding Cake
It was cold day when my boy and I were dancing in our kitchen and baking this... We were being funny too sitting in front of oven watching the cake exchanging its layers as the cake layer rose as it baked, making its own sauce at its mid-bottom layer. At the moment, we went a little crazy and overwhelmed with lots of Ooh... Woo and Argh witnessing this...
... and a lot more Hmmm when we were enjoying the wonderfully gooey part of this pudding. It was difficult for us to bake smaller portion-size of this recipe and the full size of this pudding is in fact a little much for just the three of us. In the end, we ate 1/8 of it and my husband brought the rest for his workplace morning tea. my husband said that his friends were very happy eating these with whipped cream.
Amazing? You will be amazed too how easy to bake this pudding...
Here's the recipe from Epicurious
(with my notes and modification in blue)
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
(I prepared two batches of 30g Dutch processed cocoa)
3/4 tsp double-acting baking powder
(replaced with 2 tsp baking powder)
3/4 tsp salt
2 large eggs
1 cup granulated sugar
(replaced with 130g brown sugar)
3/4 stick (6 tbsp) unsalted butter, melted and cooled
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped walnuts
(I didn't add this - I'm after just gooey chocolatey texture and prefer not to have nuts.)
3/4 cup firmly packed light brown sugar
1 1/3 cup boiling water
Preheat the oven to 350°F (or 160°C fan forced).
Into a bowl sift together flour, 1/3 cup (or 30g) cocoa powder, baking powder, and salt. In another bowl whisk together eggs, granulates sugar (or 130g brown sugar), butter, milk and vanilla, add the flour mixture, and stir the batter until it is just combined.
Stir in the walnuts (I didn't add this) and spread the batter evenly in an ungreased 8-inch-square baking pan (I used 17cm x 25cm shallow Pyrex dish). In a bowl whisk together the remaining 1/3 cup (or 30g) 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 mins (I baked mine for 35 mins), or until a tester comes out with crumbs adhering to it.
Serve with coffee ice cream (or whipped cream).
Happy Baking
Please support me and like me at Facebook...
... and a lot more Hmmm when we were enjoying the wonderfully gooey part of this pudding. It was difficult for us to bake smaller portion-size of this recipe and the full size of this pudding is in fact a little much for just the three of us. In the end, we ate 1/8 of it and my husband brought the rest for his workplace morning tea. my husband said that his friends were very happy eating these with whipped cream.
Amazing? You will be amazed too how easy to bake this pudding...
 |
| Wonderfully Gooey Brownie Pudding Cake |
 |
| Super easy to make: Just mix... |
 |
| ... pour batter into baking dish ... |
 |
| ... and bake! |
 |
| Ooh... Woo and Argh!!! |
 |
| Ready to dig in? Hmmm... |
Here's the recipe from Epicurious
(with my notes and modification in blue)
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
(I prepared two batches of 30g Dutch processed cocoa)
3/4 tsp double-acting baking powder
(replaced with 2 tsp baking powder)
3/4 tsp salt
2 large eggs
1 cup granulated sugar
(replaced with 130g brown sugar)
3/4 stick (6 tbsp) unsalted butter, melted and cooled
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped walnuts
(I didn't add this - I'm after just gooey chocolatey texture and prefer not to have nuts.)
3/4 cup firmly packed light brown sugar
1 1/3 cup boiling water
Preheat the oven to 350°F (or 160°C fan forced).
Into a bowl sift together flour, 1/3 cup (or 30g) cocoa powder, baking powder, and salt. In another bowl whisk together eggs, granulates sugar (or 130g brown sugar), butter, milk and vanilla, add the flour mixture, and stir the batter until it is just combined.
Stir in the walnuts (I didn't add this) and spread the batter evenly in an ungreased 8-inch-square baking pan (I used 17cm x 25cm shallow Pyrex dish). In a bowl whisk together the remaining 1/3 cup (or 30g) 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 mins (I baked mine for 35 mins), or until a tester comes out with crumbs adhering to it.
Serve with coffee ice cream (or whipped cream).
Happy Baking
Please support me and like me at Facebook...
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