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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!
Prep Time10 mins
Cook Time1 hr
Cooling Time30 mins
Course: Dessert
Cuisine: American
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.