Warm Walnut Brownie Pudding Food

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

BROWNIE PUDDING

Steps:

• In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

WARM CHOCOLATE BROWNIE CAKE WITH WALNUTS AND CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
• In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
• Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.

BROWNIE PUDDING CAKE

Steps:

• Preheat oven to 350°F
• For pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish.
• For topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water.
• Pour over pudding. DO NOT STIR.
• Bake 45 minutes. Topping will sink and the pudding will rise to the top.
• Allow to cool slightly before serving. Serve with ice cream or whipped cream.

CHOCOLATE BROWNIE PUDDING

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking pan.
• In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
• Add in cream, oil, vanilla; mix until smooth.
• Stir in nuts.
• Pour the mixture into prepared baking pan.
• In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
• Pour over the batter in the pan (do not mix).
• Bake for 45-50 minutes.
• Serve in single dessert bowls topped with ice cream.

BROWNIE PUDDING

Steps:

• Mix the flour, sugar, cocoa, baking powder and salt in a medium bowl.
• Add milk, butter vanilla and nuts. Turn into ungreased 2 quart baking dish. Smooth on top.
• Combine brown sugar and 1/4 cup cocoa in a small bowl. Mix well. Sprinkle over top of batter.
• Pour water on top. To avoid making wells in the batter either pour the water slowly, or pour it onto a spoon held over pudding, allowing it to run off gently.
• Bake in 350 degree oven for about 40 minutes. Top will be firm. Batter will rise and there will be a pudding-type sauce at the bottom.
• Serve warm. This is really delicious with ice cream.

BROWNIE PUDDING CAKE

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

WARM WALNUT BROWNIE PUDDING

Steps:

• For syrup:
• Combine first 4 ingredients in small saucepan. Gradually whisk in 1 2/3 cups warm water and vanilla. Bring to simmer over low heat, whisking often. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• For brownie:
• Preheat oven to 325°F. Grease 8 x 8 x 2-inch baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
• Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
• Cut dessert into squares. Serve warm, accompanied by whipped cream.