Nothing beats a warm brownie fresh from the pan. Top this ooey-gooey hot fudge brownie cake with fresh whipped cream or vanilla ice cream for an indulgent treat the whole family will enjoy.
Yield: Makes 8 servings
Hot Fudge Brownie Cake
Ingredients
1 cup all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups granulated sugar, divided
½ cup milk, at room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
½ cup firmly packed light brown sugar
¼ cup unsweetened cocoa
1 ½ cups boiling water
Whipped cream or ice cream
Directions
Step 1
Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
Step 2
Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
Step 3
Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
Step 4
Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
Step 5
Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.