Brownie Pudding Cake

Oxmoor House
Brownie Pudding Cake Recipe
Oxmoor House
Dutch process cocoa and bittersweet chocolate give this dessert - part cake and part pudding - its rich and decadent character. Top with light vanilla ice cream, if desired.
8 servings (serving size: 1/8 of cake)


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4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups sugar
1/4 cup Dutch process cocoa
1/4 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
2 ounces bittersweet chocolate, melted
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
1 teaspoon powdered sugar (optional)


1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.

2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.

3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

Created date

October 2012

Nutritional Information

Calories 324
Caloriesfromfat 0.0 %
Fat 14.6 g
Satfat 2.7 g
Monofat 5.5 g
Polyfat 3.9 g
Protein 5.2 g
Carbohydrate 48.7 g
Fiber 1.4 g
Cholesterol 30 mg
Iron 1.6 mg
Sodium 105 mg
Calcium 11 mg