Light Brownie Pudding
A rich, fudgy pudding with a light brownie flavor, featuring cocoa and walnuts, perfect for satisfying chocolate cravings and suitable for casual gatherings or dessert lovers.
Ingredients
Instructions
- Sift together the all-purpose flour, sugar, cocoa, baking powder, and salt.
- Add the skim milk, salad oil, and vanilla; mix until smooth.
- Fold in the chopped walnuts.
- Pour the batter into a greased 8 x 8 x 2-inch pan.
- Mix together the brown sugar and 1/4 cup cocoa; sprinkle over the batter.
- Pour hot water over the entire batter.
- Bake at 350°F (175°C) for approximately 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the skim milk with brewed coffee or espresso. You can also replace chopped walnuts with pecans or omit nuts entirely for a nut-free version. To avoid a dry texture, be careful not to overmix the batter and check for doneness a few minutes early.
Serving Suggestions
Serve the brownie pudding warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Country Peach Ice Cream, enhancing its rich chocolate flavor. Drizzle with chocolate or caramel sauce for added indulgence, and consider serving alongside fresh berries for a refreshing touch.
Storage & Reheating
Allow the brownie pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20-30 seconds or in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Light Brownie Pudding contains roughly 299 calories, with 6g protein, 29g carbohydrates, and 18g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1194mg per serving (52% 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 in advance and store it in the refrigerator for up to 24 hours. When ready to bake, simply pour it into the pan, sprinkle with brown sugar and cocoa, and proceed with adding hot water and baking as directed.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that can be used in baking. Just ensure the other ingredients, particularly the baking powder, are also gluten-free. The texture may vary slightly, but it should still be delicious.
What should I do if my brownie pudding is too runny?
If your brownie pudding turns out too runny, it may need more baking time. Check for doneness by inserting a toothpick in the middle; it should come out with a few moist crumbs. Let it sit for a few minutes after baking to help thicken before serving.
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).