Chocolate Brownie Pudding

Chocolate Brownie Pudding

Chocolate Brownie Pudding

Prep Time

10 minutes

Cook Time

45 minutes


6 people

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Puddings go back at least to the 16th century, when they were more like a cake with a hard sauce. This recipe is a delightful update that tastes like a molten lava cake, with half the work!

Cookware courtesy of Le Crueset.

You can microwave this recipe if you are in a hurry--just adjust your minutes to ensure you cook it long enough to get that nice, crusty top.


  • 1 cup flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup sugar
  • 2 tablespoons oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 3/4 cups boiling water
  • Optional: 3/4 cup chopped nuts
  • Optional topping: Ice cream or whipped cream


  • 1 Preheat oven to 350 degrees
  • 2 Mix together the dry ingredients (flour, 2 T. cocoa power, salt, baking powder and granulated sugar)
  • 3 Add oil, milk, and vanilla
  • 4 If adding nuts, add them to the batter (they are optional)
  • 5 Spread into greased 8 x 8 pan
  • 6 In a separate bowl, mix together the brown sugar and 1/4 cup cocoa powder
  • 7 Sprinkle over top of batter in pan
  • 8 Meanwhile, bring water to a boil; once boiling, pour it evenly over the top of the batter
  • 9 Bake for 40-45 minutes
  • 10 Serve warm as is, or with a scoop of ice cream or a dollop of whipped cream



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