Prep 20 mins
Cook 40 mins
A favorite of my ex-MIL's. The cake lives on!
- 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 unsalted butter, melted and cooled
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1⁄2 cup chopped walnuts
- 3⁄4 cup firmly packed light brown sugar
- 1 1⁄3 cups boiling water
- Preheat the oven to 350°F Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt.
- In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined.
- Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan.
- In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
- Serve the cake hot with the ice cream, if desired (I always desire ice cream with mine).
This is really delicious! I love pudding cake recipes, and when I saw this one included brownies, I couldn't resist the temptation to give it a try! Boy, am I glad I did! The brownie is moist and rich and has a wonderful chocolaty, saucy layer within. The chopped walnuts were the perfect addition. Excellent served with chocolate or vanilla ice cream, topped with a dollop of whipped cream! Everyone enjoyed this special treat, that is so very simple to prepare! Thank so much for sharing your ex-mother-in-law's recipe with us, Deborah!