Brownie Pudding Cake

Brownie Pudding CakeRecipe
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)

Recipe from

Oxmoor House

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


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.