BROWNIE PUDDING CAKE
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates into layers as it bakes, making its own sauce.
Categories Cake Chocolate Egg Dessert Bake Kid-Friendly Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
- Serve the cake hot with the ice cream.
BROWNIE MUD PUDDLE CAKE
Mud puddles, so maddening on sidewalks, are delightful when encountered in a chocolatey brownie cake such as this. Get out the pudding and let's get going!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 16 servings, 1 wedge each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Spread into greased 12-inch pizza pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan on wire rack.
- Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended; spread over brownie, leaving a 1-inch border around edge. Sprinkle with crushed cookies to resemble dirt. Cut into 16 wedges to serve. Decorate with Easy Marshmallow Snails as desired. (Note: Nutrition information is for undecorated cake.)
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MISSISSIPPI MUD BROWNIES
Provided by Food Network
Categories dessert
Time 27m
Yield 20 to 24 Brownies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
- Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
- Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
BROWNIE PUDDLE
Steps:
- All ingredients should be at room temperature.
- Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce.
MUD PUDDLES
Provided by Food Network
Time 40m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets.
- Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.
EASY BROWNIE IN A MUG
I love this recipe, especially while babysitting younger kids (they love this) and during the hot summers (when it's unbearable to turn the oven on). It's quick, easy and clean.
Provided by Jordin Wilson
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. Stir water, oil, and vanilla extract into flour mixture with a fork until smooth.
- Microwave until set, 1 to 5 minutes.
Nutrition Facts : Calories 587.7 calories, Carbohydrate 80.8 g, Fat 29.8 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 160 mg, Sugar 50.5 g
BROWNIE PUDDLE
This brownie, baked in a tart pan, gets its moistness from cream cheese and its fudginess from the best-quality cocoa and chocolate. Little puddles of ganache are poured into holes made in the brownie, after it has baked, with the handle of a wooden spoon. Chocolate doesn't get much better than this. From The Pie and Pastry Bible, By Rose Levy Beranabaum
Provided by Steve_G
Categories Bar Cookie
Time 55m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- -------------brownie-----------.
- Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with Baker's Joy or nonstick vegetable spray.
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
- Cool completely.
- In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
- If using a double boiler, transfer the mixture to a bowl.
- Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
- (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla.
- When incorporated, beat in the cream cheese until only small bits remain.
- Add the flour and salt and mix only until the flour is fully moistened.
- Stir in the nuts.
- Place the prepared tart pan on a cookie sheet to catch any possible leaks.
- Scrape the batter into the pan and spread it evenly.
- It will fill the pan almost to the top.
- Bake for 30-35 minutes or until the batter has set.
- A toothpick inserted 1 inch from the side should come out clean.
- The mixture will puff and rise a little above the sides but sinks on cooling.
- -------------GanachePuddle-----------.
- While the brownie is baking, prepare the puddle.
- Melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
- Add the cream and stir gently until the mixture is smooth and dark.
- As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
- Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
- Place the pan on a wire rack and cool completely.
- The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
- Unmold the tart.
- When puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
- Inver the tart, peel off the parchment, and reinvert it onto a serving plate.
- To serve, use a sharp knife to cut wedges.
Nutrition Facts : Calories 531, Fat 40.1, SaturatedFat 19.3, Cholesterol 158, Sodium 85.1, Carbohydrate 41.6, Fiber 3.5, Sugar 30.7, Protein 6.8
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