Brownie Pudding Cake

How can we make a chocolate brownie recipe even more delicious? We made them extra gooey and chocolatey!

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4.0 by 78 people

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Prep: 15 mins
  • Cool: 45 mins
  • Bake: 40 mins 350°F

Brownie Pudding Cake

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.
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Nutrition Facts (Brownie Pudding Cake)

  • Per serving:
  • 406 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 2 mg chol. ,
  • 237 mg sodium ,
  • 74 g carb. ,
  • 3 g fiber ,
  • 53 g sugar ,
  • 5 g pro.
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Reviews (6)

78 Ratings
35 Days Ago
5.0
I made this for a small get together. It was a big hit, but there wasn't as much "pudding" as shown in the photo. Maybe because it wasn't served right away. I made it in the morning and we had it after lunch. It was quite tasty... a choco-lover's dream!!
262 Days Ago
This has been a favorite in my family. Mom got the recipe from an old BHG cookbook back in college and has passed it down to us. In her version, it calls for 1 3/4 cup of hot water and for it to cook for 45 minutes instead of 40. I have doubled it in the past to cook it in 9x13 pans. However, the last time I make it in a 9x13 pan, the sauce in the bottom of the pan was not thick at all. I made it again, this time a single batch, in a 8x8 pan, and got the same result: very runny sauce again. When I do the Pillsbury recipe, it turns out just fine. What could be causing the sauce to be so runny?
597 Days Ago
Other than omitting the walnuts since hubby is diet-restricted for them, I made this as written & served it warm w/vanilla ice cream as dessert for a family brunch. This is very rich & a little goes a long way, so IMHO this comes closer to 9 servings than 6. The pan can be easily divided into 3 x 3 cuts for 9 servings & will also result in improved nutritional data. Once the ice cream was added, my family guests were well-served. All that said, the finished product looked exactly like the pic posted & the taste was beyond outstanding. This family of chocoholics has a new favorite that I am sure will encore soon.
Rachel Davis 1059 Days Ago
I found this recipe in my mom's old cookbook years ago when I was a teenager. It became one of my go-to desserts because it is so quick and easy to make! I then made it for my husband when we were first dating, and now he requests it frequently- although it rarely makes it long enough to cool!
MARGE L 1401 Days Ago
My mother made this exact delicious dessert 60 years ago. (except no walnuts and sprinkle the brown sugar-cocoa mix over the cake layer and then pour hot water over the whole thing before baking). We all loved it . . . my brothers named it "Chocolate Messy".



I made it for my own family whenever one of my children received a non-solicited compliment from a stranger, i.e. "My, your child is so well behaved." Needless to say, this was a rare treat in our household.



It is good warm with ice cream, room temperature and cold. Easy to make and absolutely delicious.
Megan Mosley 1713 Days Ago
Served this with vanilla ice cream at a church small group meeting - everyone liked it! Very good!! Will make again!

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