Deliciously Saucy Chocolate Brownie Pudding
By Lisa Starr, https://www.meatland.net/recipes
What's the secret ingredient responsible for producing this decadently delicious, chocolate-sauce-soaked brownie dessert tart?
The answer will surely surprise you.
It's boiling water....yes....just regular H2O.
(Can we take this to mean it's calorie-free?)
Simply stirred together with a wooden spoon, this budget-beater uses everyday kitchen ingredients, right down to boiling water.
Turning water into wine was certainly impressive, but everyday aqua transformed into a fudgy, chocolate sauce appeals to all.
TOPPING
1 heaped cup light or dark brown sugar
1/3 cup cocoa
1 1/2 cups water OR hot coffee*
Maldon salt (obviously)
* Add 2 teaspoons instant coffee to the hot water to deepen the flavor. If putting baked dessert on the platter then increase water to 1 3/4 cups to ensure lots of fudgy sauce.
BATTER
2 cups plain flour
3 teaspoons baking powder
2/3 cup sugar
1/2 cup cocoa
Generous pinch of Maldon salt
1 cup milk/non-dairy milk
100 grams melted butter/1/3 cup canola oil
2 eggs
2 teaspoons vanilla
50 - 70 grams dark chocolate squares (optional) OR halva
1: Combine the brown sugar and cocoa for the topping and set aside.
2: Mix the flour, baking powder, white sugar, cocoa and salt together in one bowl and combine the milk, melted butter/oil, eggs and vanilla in a second bowl.
3: Mix the wet ingredients into the flour mixture to make a thick batter and scrape into a 28 cm round baking tin - medium-sized foil will do - and press in chocolate cubes/chocolate chips or cubes of halva if desired.
4: Sprinkle topping evenly over the surface then pour boiling water/hot coffee over using the back of the bowl of a large spoon. Pouring the hot liquid over the back of a spoon allows it to flow more slowly and evenly for the prettiest result. See notes for make-ahead info.
5: Bake at 170 C for approximately 30 minutes till surface is crusted over and ideally serve immediately as it's most fudgy when served directly from the oven. Sprinkle over Maldon salt. Vanilla ice-cream and berries compliment this hot, fudgy dessert cake perfectly.
COOK'S NOTES: If making ahead then get the dish ready to the point of adding the topping and then refrigerate until ready to bake. Add boiling water/hot coffee and then bake. You can bake and reheat later but you get more fudgy sauce if you bake and serve straight from the oven. |
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Enjoy!
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