Nothing beats a warm brownie fresh from the pan. Top this ooey-gooey hot fudge brownie cake with fresh whipped cream or vanilla ice cream for an indulgent treat the whole family will enjoy.
1 cup all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk, at room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped cream or ice cream
How to Make It
Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.
One of the best hot fudge pudding cake recipes I've tried. Since a few others complained it wasn't chocolatey enough, i added 1/2 cup bittersweet chocolate chips. I also split everything between six ramekins and made it into an individual dessert then baked it for 25 minutes. It was just fantastic. I will be making this again in the future.
These came out amazing!!! I have tried many brownie recipes from scratch and but this is the first recipe that actually came then the boxed version. I did add a 1/2 cup of chocolate chips to the bottom layer, like everyone suggested. Also, I am not sure if it makes a difference, but I used two different types of cocoa powder.
It was awesome...made the mocha version...added 1/2 c. Chocolate chips (to batter) to increase chocolate taste...served with whipped cream, ice cream would've been better! Everyone raved about it...it's a keeper!
Definitely not chocolate-y enough. I was suspicious with the small amount of cocoa in the first layer. If I were to make it again, I'd probably add espresso powder or somehow incorporate actual chocolate. Missing richness and chocolate flavor.