Rating: 4 stars
23 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 15

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.

Recipe by Southern Living January 2009

Gallery

Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
bake:
45 mins
cool:
25 mins
total:
1 hr 25 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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