Do you ever have something that you smell, taste or see that brings back memories from when you were a child!? Coffee for one is a smell that floods my brain with so many wonderful thoughts…. and even though I’m not the biggest coffee drinker on the planet, the smell of a good brew brings back the memory of my moms’ hugs in the morning when she would wake us up. Every morning she would have a cup she carried around with her (and still does!!!), much like my grandpa used to. They would drink coffee 24/7, 365 days a year. No matter the weather.
But this isn’t about coffee… although this delicious brownie pudding cake would be delightful with a hot cup…
This cake is something my mom used to make when we were kids. I always thought it was so hard, it seemed like it would be. But as an adult I’ve come to realize that it’s one of those really great recipes that doesn’t take a lot ingredients, and the ones it does take I usually have on hand!
This cake is super fun and can kind of be like a science experiment for the kids! As the cake bakes the liquid sinks to the bottom and the cake floats on top, leaving a wonderful fudge brownie cake and a delicious pudding below! It’s so delicious on top of ice cream right out of the oven, and there is no need to decorate the cake because it’s perfectly sweet just the way it is!
I’ve added different ingredients to this recipe several times, and there is never much left over for long. This last time I toasted sweetened coconut in the oven and sprinkled over the top. It was a really nice crunchy element to the soft cake.
Brownie Pudding Cake
1 cup of gluten free flour (I use the mixed baking flour from our local Amish store)
3/4 cup granulated sugar
2 tablespoons unsweetened coco powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoon cooking oil
1 teaspoon vanilla
1/2 cup chopped walnut (optional)
1/2 cup sweetened coconut toasted (optional)
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup boiling water
Vanilla ice cream (optional)
Preheat your oven to 350* and then grease your 8×8 baking dish.
In another bowl stir together your flour, sugar, 2 tablespoons of cocoa powder, salt and the baking powder. Stir in the milk, oil and vanilla. Add the walnuts if you want to add them!
Pour the batter into the greased baking dish.
To the empty bowl add your water and boil it in the microwave. Then add your 3/4 brown sugar and 1/4 cup cocoa powder. Stir it until all is dissolved. Gently pour over the brownie mixture already in the greased pan.
Bake on 350* for 40 minutes
As soon as it comes out of the oven I top it with the toasted coconut.
Serve with ice cream or eat right out of the pan with a spoon!!!
This Magic Brownie Pudding Cake is a favorite with my girls. And it’s one of my favorites, it’s so easy to make, and even easier to eat!! (See how half of it is already gone before I could snag a picture!!!) Now, if you’re not a coconut fan (gasp!!) then you can always leave that out!
The yummy pudding that oozes out from beneath is perfect for ice cream- it’s like a chocolate sauce, that’s so much better than anything you can buy! The best time to eat this is right away, however it does save for a day or two (I like to throw it in the fridge and warm it up before we eat it again) but you’ll lose some of the pudding goodness the longer it sets.
I hope you find this as easy as I do, and maybe start some new memories for your family that you’ll all remember for years to come too!
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