City Palate

The Entertaining Issue - November December 2017

Brownie Pudding
Brownie-Pudding

Nov/Dec 2014

from Jennifer Norfolk

The Better Homes and Gardens recipe my mom always makes – yum!

1 c. all-purpose flour

3/4 c. granulated sugar

2 T. cocoa

2 t. baking powder

1/4 t. salt

1/2 c. milk

2 T. vegetable oil

1 t. vanilla

1/2 c. coarsely chopped walnuts (optional)

3/4 c. packed brown sugar

1/4 c. cocoa

1-1/2 cups boiling water

Preheat the oven to 350°F. and lightly grease an 8 x 8 x 2-inch square pan.

In a medium bowl, stir together the flour, sugar, 2 T. cocoa, baking powder and salt. Combine the milk, oil and vanilla, and stir into the flour mixture until well mixed. Fold in the walnuts, if using. Spread into the prepared pan.

In another bowl, combine the brown sugar and 1/4 c. cocoa, then stir in the boiling water and mix well. Slowly pour this over the batter and place the pan in the oven.

Bake the pudding for 40 minutes. Allow it to cool for 45-60 minutes on a cooling rack. Serve warm spooned into bowls with the pudding from the bottom of the pan scooped on top.

Serves 6.