Brownie Pudding Cake

When I was young we had brownie pudding cake often. It was a cake that we could make and put in the oven while we ate dinner and when the dishes were done the cake would be out and still warm. We had it with fresh whipped cream. The fun thing about brownie pudding cake is the way you pour the liquid on top and put it in the oven and magic happens! The liquid sinks to make a pudding on the bottom. Very fun for kids to make, always turn the oven light on so you can watch the transformation!

So rich and so chocolatey....some would say to much chocolate but no, no, no!

The cast of characters:
flour
sugar
cocoa (and yes I do have that much cocoa)
eggs
brown sugar
baking powder
butter
unsweetend chocolate
cold coffee
vanilla
salt

you melt the butter and cocoa and unsweeted chocolate in the microwave and stir it into the rest of ingredients

like this

mix cocoa, brown sugar and sugar together and sprinkle on top of batter










pour cold left over coffee (can use water) all over the top

Then pop into the oven and just wait for the best dessert you have ever experienced!

Brownie pudding Cake

6 tablespoons of butter

2/3 cup of cocoa powder

2 ounces of bittersweet chocolate chopped

1/3 cup packed brown sugar

1 cup of sugar

3/4 cup flour

2 teaspoons baking powder

1/3 cup of milk

1 tablespoon of vanilla

1/4 teaspoon salt

1 large egg yolk

1 1/2 cups coffee (room temperature)

heat oven to 325 degrees. Lightly grease an 8 inch square pan.

melt butter, 1/3 cup of the cocoa powder and the chocolate pieces in the microwave, stirring often just until melted. In a separate bowl, stir the brown sugar, 1/3 cup of granulated sugar and remaining 1/3 cup of cocoa powder together and set aside. Whisk remaining 2/3 cups of sugar, milk, vanilla and salt together in a large bowl, add egg yolk and then the chocolate mixture, whisk in the flour and baking powder.

Spread the batter in the prepared pan, and sprinkle the brown sugar mixture evenly over the batter. Pour the coffee gently over the brown sugar mixture. Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the baking dish, about 45 minutes. (do not overbake)

Let cool and serve with soft whip cream.

I would like to introduce my helper for this recipe.
This is Brena Margaret my oldest grandaughter.
She is one terrific young lady!

Cheers to Happy !!