Brownie Pudding Cake
If you’re craving a soft, warm chocolate dessert, then you need this brownie pudding cake. Magically makes its own gooey sauce as it bakes!
I made this brownie pudding cake over the weekend, and I have to admit, it didn’t come out as I had expected. I had something completely different in mind. But I have to say: this was insanely delicious and my family went gaga for it.
My craving was for that rich, decadent warm chocolate pudding with the dry, crackly top. The one where you break through that almost crunchy surface to find a molten goo underneath that’s so fudgy it’s almost truffle-like.
Instead, I made this pillowy, moist chocolate cake, studded throughout with tender walnuts, topping a sticky chocolate sauce that drenches the cake and creates the most warm, comforting chocolate dessert you can dig your spoon into. Oh, brownie pudding cake.
Yeah, the name of the recipe was brownie pudding cake. Guess I should have paid closer attention to that minor detail. But it was all good. This recipe did not disappoint. And now I have the opportunity to create and share another brownie pudding recipe sometime soon. We can do a side-by-side comparison!
After my husband and kids finished devouring these cakes, warm from the oven with sweet vanilla ice cream melting on top and pooling all around the soft cake, like the vultures they are, I asked how they liked it. My husband gave a chuckle-slash-eye-roll, as if to say “Are you kidding me?” I was like, “It wasn’t what I had in mind.” And he gave me another look: side eye with one eyebrow up. Like, “There’s something wrong with you.”
I didn’t need another look from him to know that regardless, the recipe is share-worthy. We enjoyed this brownie pudding cake on a cool and blustery fall day, snuggled inside with the football game on tv and all the dry leaves swirling around outside our window. It was comforting and soft, with a little crunch from the walnuts, and a sweet sticky sauce that magically formed on the bottom of the dish as the brownie pudding cake baked. They whipped up quickly and easily, in just about a half hour. I highly recommend eating them warm, with a big scoop of this ice cream on top. The hot/cold contrast is truly off the charts!
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If you're craving a soft, warm chocolate dessert, then you need this brownie pudding cake. Magically makes its own gooey sauce as it bakes!
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons liquid coconut oil (vegetable oil may be substituted)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1 1/2 cups boiling water
- 1/4 cup brown sugar, lightly packed
- 1/2 cup unsweetened cocoa powder
- Preheat the oven to 350 degrees F and lightly mist 6 creme brulee dishes* with non-stick spray.
Place the flour, granulated sugar, 1/2 cup of the cocoa, baking powder, and salt in a medium mixing bowl, and whisk to combine.
Stir in the milk, oil, vanilla, and walnuts (batter will be quite thick).
Transfer the batter to the prepared dishes.
Measure the hot water in a large liquid measuring cup, and stir in the brown sugar and cocoa powder.
Pour the liquid into the dishes, over the thick batter.
Bake for 15 minutes, or until set on top and around the edges, but still gooey towards the center.
Serve warm, topped with vanilla ice cream.
*Can also be baked in an 8x8 square baking dish (increase bake time to 30 to 40 minutes).