Old-Fashioned Brownie Pudding Cake (self-saucing)
Hot Fudge Brownie Pudding Cake is an easy old-fashioned dessert that makes its own fudge sauce as it bakes. Rich, gooey and perfect with ice cream or whipped cream.
Servings 6 servings
Ingredients
For the chocolate topping:
- ¾ cup dark or light brown sugar packed
- ¼ cup unsweetened cocoa powder
- large pinch of salt
- 1 ⅔ cups hot prepared coffee or instant coffee (about 4 teaspoons in hot water)
- 1 tablespoon vanilla extract
For the brownie layer:
- 1 cup all-purpose flour
- ¾ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup butter melted
- ½ teaspoon vanilla extract
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (180°C). Grease a 20x20cm (8x8 inch) baking dish.
- In a small saucepan, mix ¾ cup dark or light brown sugar, ¼ cup unsweetened cocoa powder, a large pinch of salt, 1 ⅔ cups hot prepared coffee and 1 tablespoon vanilla extract. Place over medium heat and stir until almost boiling. Remove from the heat and set aside.
- In a large bowl, mix together 1 cup all-purpose flour, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Add ½ cup milk, ½ cup butter, melted, and ½ teaspoon vanilla extract to the dry ingredients and mix until just combined.
- Spread the brownie batter in the prepared baking dish, smoothing to cover the edges.
- Transfer the hot chocolate liquid mixture to a jar for easier pouring, and drizzle over the brownie batter, covering it completely. Do so slowly so you don't disturb the chocolate layer much.
- Bake for about 40 minutes, until the liquid is absorbed and the surface is dark. When you jiggle the pan, you should notice the bottom is still liquid; this is correct.
- Let cool slightly or serve warm with vanilla ice cream or whipped cream. Personally, I find it's better the next day, when the sauce has thickened. I rewarm it before serving.
Notes
I tweaked the technique to make it easier. The original recipe calls for sprinkling the cocoa powder and then drizzling the hot water or coffee before baking. I prepare a wet mixture and drizzle it over the brownie layer. There's more control, and it bakes more evenly.
Coffee or water? You can use either. I like prepared coffee because it brings out the chocolate flavor and deepens it, without tasting like coffee. You can also prepare it weaker or stronger and regulate it that way.
