Brownie Pudding Cake

 

Beth made this at the cabin while we were elk hunting – it’s quick, easy, and warm when you are done with dinner.

When we got home from hunting, I had to make it again. Only, I made a double batch – you can’t have too much of a good thing. The cayenne is my own addition – it gives it a little kick, but the recipe is fine if you leave it out.

Brownie Pudding Cake 

¾ c. flour

¾ c. granulated sugar

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. cayenne (optional)

1/3 cup plus ¼ c. unsweetened cocoa powder

½ c. milk

3 tbs. melted butter

1 ½ tsp. vanilla

½ c. firmly packed brown sugar

1 ¾ c. boiling water

Powdered sugar

 

Preheat oven to 350 degrees. Grease a 9” square baking dish or round soufflé dish. Combine flour, granulated sugar, baking powder, soda, salt, cinnamon, cayenne (if desired), and 1/3 cup cocoa in a medium bowl. Add milk, butter and vanilla; stir until just blended. Spoon the batter into the prepared dish.

Combine brown sugar and remaining ¼ cup cocoa in a small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.

Bake 35-38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.

I got so excited to eat this, I forgot to take a close-up picture! Enjoy!