Brownie Pudding
This ain't the Brownie Pudding from my childhood. I made too many changes to call it the same recipe anymore! With healthy ingredient substitutions, this is UPSCALED Brownie Pudding!
Ingredients
Dry Ingredients
- 1 cup minus 2 tablespoons fresh ground whole wheat flour Sub whole wheat flour
- 2 teaspoons baking powder
- ½ cup brown sugar preferably something organic, low processed, or at minimum cane sugar
- ¼ cup cacao powder or high quality cocoa powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup buttermilk sub scant ½ cup milk
- 1 teaspoon vanilla
- 2 tablespoons melted coconut oil or butter, all my butter was frozen, easier to scoop a quick bit of coconut oil
- ½ cup walnuts optional
Topping
- 1 ½ cups brown sugar see above
- ½ cup cacao or high quality cocoa
- 3 ½ cups boiling water
Instructions
- Preheat oven to 350F
- Mix the dry ingredients in a bowl.
- Mix in wet ingredients and walnuts if using.
- Spread into greased minimum 2-quart dish. My pyrex 7"x11" fits the bill. If you don't know what size your pan is, fill up two quart jars of water and pour them in.
- Place dish on a sturdy cookie sheet/jellyroll pan.
- Mix together the brown sugar and cacao and evenly sprinkle it over batter.
- Pour boiling water over top.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Let cool for about 30 minutes, until pudding thickens up and it's not scorching hot. Serve warm or cold.
Nutrition
Calories: 244kcalCarbohydrates: 48gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 190mgPotassium: 202mgFiber: 3gSugar: 36gVitamin A: 18IUVitamin C: 0.1mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!