Chocolate Brownie Pudding Cake
I still remember the first time I made this. It was a rainy Tuesday, I had zero motivation to leave the house for dessert, and my pantry had just enough cocoa powder for one shot. What came out of the oven wasn’t quite a cake and wasn’t quite a pudding. It was somewhere in between, fudgy on top and saucy underneath, and it disappeared off the counter in about ten minutes flat.
Ingredients
- 1 cupAll Purpose Flour
- 0.75 cupGranulated Sugar, divided
- 0.5 cupBrown Sugar, packed
- 6 tbspunsweetened cocoa powder, divided
- 2 tspBaking Powder
- 0.5 tspSalt
- 0.5 cupWhole Milk
- ⅓ cupUnsalted Butter, melted
- 1 tspVanilla Extract
- 1.75 cupHot Water
- Vanilla ice cream, for serving
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8×8 or 9×9 inch baking dish, or an 8-inch cast iron skillet if you have one (it gives the edges a nice little crust).
- 2
In a large bowl, whisk together the flour, 1/2 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.
- 3
Stir in the milk, melted butter, and vanilla extract until just combined. Don’t overmix, a few lumps are fine.
- 4
Pour the batter into your prepared dish and spread it into an even layer.
- 5
In a separate small bowl, mix the remaining 1/4 cup granulated sugar, brown sugar, and remaining 4 tablespoons cocoa powder. Sprinkle this evenly over the batter.
- 6
Carefully pour the hot water (or hot coffee) over the top. Do not stir, this part feels wrong but trust the process.
- 7
Bake for 35 to 40 minutes, until the top looks set and cake-like but the center still jiggles slightly.
- 8
Let it rest for 10 to 15 minutes before serving. The sauce needs a moment to settle.