Brownie Pudding
A dark chocolate brownie base with a cocoa and sugar topping that turns into a chocolate syrup … perfect served over a bowl of vanilla ice cream!
Equipment
- 1 8x8-inch square baking pan
Ingredients
Brownie Layer
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 oz. bittersweet chocolate, melted
- 2 tsp. baking powder aluminum-free if possible
- 1/4 tsp. salt
- 1/2 cup milk
- 2 tbsp. melted butter or vegetable oil, if you prefer
- 1 tsp. pure vanilla extract
- 1/2 cup chopped pecans, toasted
- 1/2 cup dark chocolate chips we use Ghirardelli 60% cacao
Topping/Sauce
- 3/4 cup light brown sugar, packed
- 1/4 cup unsweetened cocoa powder good quality dark cocoa
- 1 1/4 cups boiling water
Instructions
Brownie Layer
- Preheat oven to 350 degrees. Grease an 8x8x2 inch baking pan and set aside.
- In a medium bowl, mix together flour, granulated sugar, baking powder and salt.
- Stir in milk, melted butter and vanilla. Mix well. Add the melted chocolate and chopped nuts. Stir well.
- Spread the batter out evenly in the prepared pan.
- Mix brown sugar and cocoa powder together in a small bowl. Sprinkle evenly over the top of the brownie batter.
- Slowly pour boiling water over the top.
- Bake for 35 or so minutes, until top is crackly, but bottom is still gooey. Serve warm with vanilla ice cream or frozen yogurt.
