BROWNIE PUDDING
This recipe came from my Aunt Vera. She loved sweets, and this was one of her favorites. It's a terrific way to warm up on a chilly day.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 211 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 158mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE PUDDING CAKE
How can we make a chocolate brownie recipe even more delicious? We made them extra gooey and chocolatey!
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
- Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
- Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 406 kcal, Carbohydrate 74 g, Cholesterol 2 mg, Protein 5 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 53 g, Fat 12 g, UnsaturatedFat 10 g
BROWNIE PUDDING
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
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 FUDGE PUDDING RECIPE BY TASTY
Here's what you need: brown sugar, butter, egg yolk, vanilla extract, plain flour, cocoa powder, baking soda, salt, dark chocolate chip, white chocolate chip, whipped cream
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180°C).
- Whisk the brown sugar and butter in a bowl.
- Whisk in the egg and vanilla.
- Fold in the flour, cocoa powder, baking soda, and salt.
- Stir in the chocolate chips.
- Divide the batter between 4 ramekins, or any other oven-proof pots you may have lying around in the kitchen.
- Bake for 15 minutes, or until cooked but still fudgey inside.
- Serve with whipped cream.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 7 grams, Sugar 27 grams
SLOW-COOKER BROWNIE PUDDING CAKE
Chocolate and walnut come together in this slow cooked brownie pudding cake - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
- Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
- Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 110 mg
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
Steps:
- Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
- Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
DOUBLE CHOCOLATE BROWNIE CAKE
Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!
Provided by ECHOSZERO
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g
BROWNIE PUDDING CAKE
This is a Pampered Chef recipe. It's brownie on top with a yummy gooey pudding layer underneath. Fantastic with homemade ice cream! Very popular at our house.
Provided by HeatherN
Categories Dessert
Time 1h5m
Yield 1 8-inch cake, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- For pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish.
- For topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water.
- Pour over pudding. DO NOT STIR.
- Bake 45 minutes. Topping will sink and the pudding will rise to the top.
- Allow to cool slightly before serving. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 428.4, Fat 12.2, SaturatedFat 4, Cholesterol 13, Sodium 362.7, Carbohydrate 80.5, Fiber 3.5, Sugar 58.8, Protein 4.9
BROWNIE COOKIE CAKE
This brownie cookie cake is amazing, tasty goodness.
Provided by Sally
Time 1h15m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix white sugar, brown sugar, cocoa powder, and flour for brownie batter together in a bowl. Add olive oil, eggs, and vanilla extract; mix until combined and set aside.
- Mix cake mix, eggs, and chocolate chips for cookie batter together in a separate bowl. Pour batter into the prepared pan. Add brownie batter on top and swirl if desired.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let sit for 30 minutes before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 13.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 163 mg, Sugar 29.3 g
FUDGE BROWNIE PUDDING CAKE
This recipe gives you your chocolate fix and is lower in fat and calories. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
- Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
- Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
- Spread in ungreased baking dish.
- Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
- Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
- Carefully place dish in oven.
- Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
- Cool in dish on wire rack 10 minutes.
- Dust with confectioners' sugar.
- Fore a decorative design, place a paper doily on cake before dusting with sugar.
- Carefully lift doily straight up.
- Serve pudding cake warm with whipped topping.
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