Brownie Pudding Cake

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.

Yield: 8 servings (serving size: 1/8 of cake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 0.0%
  • Fat: 14.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3.9g
  • Protein: 5.2g
  • Carbohydrate: 48.7g
  • Fiber: 1.4g
  • Cholesterol: 30mg
  • Iron: 1.6mg
  • Sodium: 105mg
  • Calcium: 11mg

Ingredients

  • 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)

Preparation

  1. 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. 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. 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.
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