I just made this recipe (a double batch) last night when a friend from church came over for dinner. It was a big hit. I love how it's not too rich or chocolatey, but has a bittersweet taste. It's even more bittersweet if you add the instant coffee. I think the ones in the restaurants are very pricey and are overkill on the chocolate, but this is just right and doesn't break the budget at all. When you're making this recipe, you have a few different layers, but when it cooks, it separates into a brownie/cake top with a pool of chocolate at the bottom. Wow your guests with this one!
Brownie Pudding Cake
2 tsp. instant coffee powder (optional)
2 tbs. plus 1 3/4 cups boiling water
1 cup all-purpose flour
3/4 cup unsweetened cocoa (you could also try Hershey's Dark cocoa)
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
4 tbs. butter, melted
1 tsp. vanilla extract
1/2 cup packed brown sugar
1) Preheat oven to 350 deg. F. In cup, dissolve coffee powder in 2 tbs. boiling water, if using.
2) In bowl, combine flour, 1/2 cup cocoa, granulated sugar, baking powder, and salt. In 2 cup measuring cup, combine milk, melted butter, vanilla, and coffee, if using. With wooden spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8 in. square baking dish.
3) In small bowl, thoroughly combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Carefully pour remaining 1 3/4 cup boiling water evenly over mixture in baking dish; do not stir.
4) Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve with ice cream or whipped cream, if you like. Makes 8 servings.
If you double the recipe, make in a 13 X 9 in. baking dish and cook approximately the same amount of time.
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