Chocolate Brownie Pudding

Eight to ten servings

This dish was my sister Susan's favorite dessert as a child, but our whole family loved it as well. My sister and I used to peer through the oven window and watch the batter as it baked, magically separating into a layer cake with a rich, chocolate sauce underneath.

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1/2 cup milk
1-1/2 teaspoons vanilla extract
3/4 cup firmly packed light brown sugar
1-1/3 cups boiling water

1. Preheat the oven to 350 degrees F. Sift together the flour, 1/3 cup of the cocoa powder, baking powder, and salt. With a hand mixer or by machine, whisk together the eggs, sugar, butter, milk, and vanilla in another bowl and beat until smooth. Add the flour mixture and stir until the batter is just mixed together.

2. Spread the batter evenly in an ungreased 8-inch-square baking pan. Mix together the remaining 1/3 cup cocoa powder, the brown sugar, and the boiling water and pour over the batter. Bake in the middle of the preheated oven for 35 to 40 minutes, or until a cake tester or a toothpick inserted in the center comes out clean. Serve warm with vanilla ice cream or slightly sweetened whipped cream.

Buy the Book!

from:
Spices of Life
Simple and Delicious Recipes for Great Health
by Nina Simonds
Knopf
Hardcover, $35.00
ISBN: 0-375-41160-7
Recipe reprinted by permission.