Prep 15 mins
Cook 45 mins
An old-fashioned recipe from way back. A cake-like brownie will surface on the top, and a rich, warm chocolate pudding will be on the bottom of the pan--a wonderful chocolate treat, served with ice cream.
- 354.88 ml flour
- 236.59 ml sugar, plus
- 29.58 ml sugar (or to taste)
- 44.37 ml cocoa powder
- 14.79 ml baking powder
- 3.69 ml salt
- 177.44 ml half-and-half cream or 177.44 ml milk
- 44.37 ml oil (not olive oil)
- 7.39 ml vanilla
- 236.59 ml chopped walnuts
- 236.59 ml brown sugar, plus
- 29.58 ml brown sugar
- 88.74 ml cocoa powder
- 631.69 ml hot water
- Set oven to 350°F.
- Grease a 13x9-inch baking pan.
- In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
- Add in cream, oil, vanilla; mix until smooth.
- Stir in nuts.
- Pour the mixture into prepared baking pan.
- In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
- Pour over the batter in the pan (do not mix).
- Bake for 45-50 minutes.
- Serve in single dessert bowls topped with ice cream.
All i can say is wow, what a pudding! I didn't fancy nuts so added some chop chips and mini marchmallows. It turned out brilliantly, Kittencal you are my favourite chef!!! I love all your recipes and can now add this to my list of favourites!! Thanks for sharing
VERY NICE! I made this with Splenda products and milk. I subbed frozen dark sweet cherries for the walnuts. It turned out with a thick pudding layer and thin cake layer. My husband absolutely loved this...I didn't think it was the greatest thing to sub Splenda in. I'll try it with the real stuff some day. I enjoyed it with cool whip lite. Made for the Zaar tag game.
I love dessert recipes that are quick & easy to make when you have a craving for something sweet! Aside from scaling this recipe in half & using pecans (you know how I feel about walnuts!!), I followed the instructions. I opted for milk & served with frozen vanilla yogurt. Thanx for another delicious dessert Carol!