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!
Servings: 12 brownies
Calories: 132kcal
Ingredients
Dry Ingredients
- 1 cup minus 2 tablespoons fresh ground whole wheat, Sub whole wheat flour
- 2 teaspoons baking powder
- 1/2 cup brown sugar, preferably something organic, low processed, or at minimum cane sugar
- 1/4 cup cacao powder, or high quality cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk, sub scant 1/2 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
- 1/2 cup walnuts, optional
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- 1 1/2 cups brown sugar, see above
- 1/2 cup cacao or high quality cocoa
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- 3 1/2 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.