from 1 vote
Chocolate Brownie Pudding Cake
Baking Cocoa, Pudding, sponge puddings
Polish Pottery Bowl
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper, coarsely chop the English walnuts.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking cocoa, baking powder, and salt.
Add in the whole milk, melted butter, vegetable oil, and vanilla extract. Hand mix with a rubber spatula or wooden spoon to combined.
Pour into a greased square baking pan (or oval baking dish).
In a small bowl, combine the chopped English walnuts, brown sugar, baking cocoa, and boiling water. Whisk to combine.
Pour over the cake batter. Bake in preheated oven for 35-40 minutes, until set on top. Cake should spring back when touched and will have a creamy chocolate pudding beneath the cake.
Allow to cool on a wire rack. You may serve this cake warm (after about 60 -90 minutes) or cover and refrigerate for 2 or more hours to serve cold.
To serve, scoop spoonfuls of the cake and pudding into small dessert bowls or cups. Serve with a dollop of whipped cream or vanilla ice-cream. Serves 6-8.
*Unless otherwise indicated, all butter used on this recipe site is salted.
Recipe by Deborah Vogts