March 16, 2011

Lovin' Spoonful!

Darling would certainly laugh at the title of this blog...however....we certainly agree that I found the way to make him tap dance across the kitchen floor with this "fab dessert!" I suppose I have been making Brownie Pudding for over 35 years now. That seems unbelievable but it is so true! I discovered this recipe in Mother's Better Homes and Gardens cookbook..you know...with the large red checkerboard pattern. I still have hers and mine too! That's a cookbook every new bride should receive in case you needed an idea for a bridal gift! Anyway, this is not the most eye- pleasing dessert, but I guarantee you, it will be one of your most requested recipes from family and friends! I bake this pudding in one of my prettiest toile baking dishes since it is rather an "ugly duckling" and then it's pretty enough to place on your dining table!  

A Maine House Mosaic

Estelle's Brownie Pudding
3/4 cup all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup plus 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water

Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.

Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.

Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Serve in dessert bowls with the best vanilla ice cream!

"Love is like swallowing hot chocolate before it has cooled off.
It takes you by surprise at first, but keeps you warm for a long time."
 - Anonymous

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