Sunday, March 30, 2008

Brownie Pudding

My big dessert weakness is usually ice cream, and 9 times out of 10 I race to Publix to buy some chocolate-based treat like Ben and Jerry's New York Super Fudge Chunk or Edy's Rocky Road. But every once in a while I need something a little more substantial, something baked or saucy or sweet to the point where I can feel my teeth starting to crumble a little bit.

Such was the case last week. I wanted cake but I didn't want the added aggravation of going to the grocery store--you see, I had no eggs. Kinda limits your cake options.

And then I remembered this golden nugget from my cousin Mary. I hadn't made it in a couple of years and now I scratch my head and wonder why?! It's easy, the ingredients are all staples that you have in your kitchen anyway, and the end result is a warm, comforting, and delicious treat. Crispy edges like a homemade brownie with a rich fudgy sauce, better than any pudding I've ever tasted.

Now go buy some good quality vanilla ice cream and get to work.

Brownie Pudding

1 cup sifted flour
3/4 cup sugar
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1 tsp vanilla

3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cup nearly boiling water

Sift the flour, sugar, cocoa powder, 2 tbsp baking powder, and salt. Add the milk, oil, and vanilla. Mix until smooth. Pour into a greased 8x8 pan.

Mix the brown sugar and 1/4 cup cocoa. Sprinkle evenly over the batter. Pour the hot water over the entire batter.

Bake at 350 degrees F for 45 minutes. Serve warm with vanilla ice cream.

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