Fudgy Brownie Pudding
Rich and fudgy brownie pudding combines deep chocolate flavor with a moist, tender texture, perfect for chocolate lovers and dessert enthusiasts seeking a comforting treat.
Ingredients
Instructions
- Heat oven to 350°F (175°C). Coat a 9-inch square pan with cooking spray.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and 1/3 cup cocoa powder.
- In a measuring cup, mix skim milk, melted oleo, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Spoon the batter into the prepared pan.
- In a small bowl, mix brown sugar and 1/4 cup cocoa powder.
- Sprinkle the brown sugar mixture over the batter.
- Pour boiling water evenly over the top without stirring.
- Bake for 35 minutes, until tested done in the center.
- Cool for 10 minutes before serving warm.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have skim milk, any milk will work, or you can substitute with almond milk for a dairy-free option. When combining the ingredients, be careful not to overmix to maintain a fudgy texture. This recipe is similar to the Easiest Ever Dump Cake in its simplicity and indulgent outcome.
Serving Suggestions
Serve the fudgy brownie pudding warm, perhaps with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat. It's delightful on its own but pairs beautifully with something like My Lemon Pie for a refreshing contrast. For added texture, consider sprinkling crushed nuts or chocolate chips on top before serving.
Storage & Reheating
To store leftovers, cover the brownie pudding tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For reheating, pop individual servings in the microwave for about 20-30 seconds, or until warmed through, to retain the fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fudgy Brownie Pudding contains roughly 102 calories, with 2g protein, 22g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1036mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this brownie pudding ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before placing it in the oven. This helps ensure even baking and that the texture remains fudgy.
What should I do if my brownie pudding is too dry?
If your brownie pudding turns out dry, it may have been overbaked. To prevent this, check for doneness a few minutes early. If you find it dry after baking, you can serve it with a sauce or ice cream to add moisture and enhance the overall experience.
Can I add mix-ins to this recipe?
Absolutely! Feel free to fold in chocolate chips, nuts, or even marshmallows into the batter before baking for added flavor and texture. Just be mindful of the additional ingredients' moisture content, as they can affect the final outcome.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).