Brownie Surprise Pudding Cake

Submitted by Vyrianna

"This recipe is calls for only 2 tablespoons of a well-beaten egg (beat for 45-60 seconds). Even a medium sized egg would be too much egg so for best results beat the egg and then measure it. It also requests two 1-cup ramekins or custard or 2 deep 1 1/2 to 2 cup oven proof bowls. It is wonderful served warm, with a scoop of ice cream. This version is for just 2 servings. As originally seen in Small Batch Baking."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 2 pudding cakes
• Serves: 2

ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder, separated
• 2 teaspoons unsweetened cocoa powder, separated
• 1⁄8 teaspoon baking powder
• 1⁄8 teaspoon salt
• 2 tablespoons eggs, well-beaten
• 1 1⁄2 tablespoons unsalted butter, melted and cooled
• 2 tablespoons whole milk
• 1⁄2 teaspoon pure vanilla extract
• 2 tablespoons walnuts, chopped
• 2 tablespoons miniature semisweet chocolate chips
• 3 tablespoons light brown sugar, firmly packed
• 1⁄3 cup boiling water

directions

1. Place a rack in the center of the oven and preheat the oven to 350ºF. Place the ramekins on a baking sheet for easier handling, and set it aside.
2. Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.
3. Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend. Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined. Stir in the walnuts and chocolate chips. Spoon the batter into the ramekins, dividing it evenly between them.
4. Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well. Pour the mixture over the batter in the ramekins. Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes. Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes. Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.