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!
½cupbrown sugarpreferably something organic, low processed, or at minimum cane sugar
¼cupcacao powderor high quality cocoa powder
½teaspoonsalt
Wet Ingredients
½cupbuttermilksub scant ½ cup milk
1teaspoonvanilla
2tablespoonsmelted coconut oilor butter, all my butter was frozen, easier to scoop a quick bit of coconut oil
½cupwalnutsoptional
Topping
1 ½cupsbrown sugarsee above
½cupcacao or high quality cocoa
3 ½cupsboiling 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.