Brownie Pudding Cake Microwave Recipes

BROWNIE PUDDING CAKE

Steps:

• Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
• Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
• Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

BROWNIE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish.
• Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.
• Bake in preheated oven 30 to 45 minutes, until set.

MICROWAVE BROWNIE CAKE

Steps:

• Microwave chocolate chips and butter in a microwave-safe mug until melted, about 20 seconds. Add brown sugar, white sugar, salt, baking soda, and vanilla extract; mix together until combined. Stir in egg yolk. Add flour; mix until batter is blended and smooth.
• Cook in the microwave until crust forms but center is still fudgy, about 35 seconds. Add 5 to 10 seconds for a drier consistency.

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.

HOT FUDGE PUDDING CAKE (MICROWAVE)

Steps:

• Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
• Microwave for 4 minutes or until bubbling.
• Combine cake ingredients in a 8 or 9 inch glass cake pan. Stir until smooth.
• Pour liquid topping mixture over cake. Microwave for 9-12 minutes until cake rises to top.
• Serve. Can top with whip cream or ice cream. Love it with vanilla. Enjoy.

BROWNIE PUDDING CAKE (MICROWAVE)

Steps:

• Put flour, sugar, cocoa, bp and salt in 2-quart high, straight-sided round microwave-safe casserole.
• Complete 12-15 strokes with whisk.
• Add remaining ingredients.
• Spread evenly in bowl.
• Topping: sprinkle topping ingredients over batter, pour on water.
• Cover casserole with paper towel and set on inverted pie pan.
• Microwave on medium 50% power for 8 minutes.
• Without removing towel, microwave on high 1 1/2 to 5 minutes more until surface looks dry.
• Remove towel and let pudding stand 10 minutes.

BROWNIE PUDDING

Steps:

• Preheat oven to 325F and butter an 9x12 inch oval baker (2 qt) You can also use an 8x8 baking dish. Make sure you have a larger baking dish or roasting pain handy that your baker will fit into for making a water bath.
• Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.
• In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.
• In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.
• Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.
• Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.
• Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.
• Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.
• Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake. Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.

LAYERED BROWNIE PUDDING DESSERT RECIPE

Steps:

• Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan.
• Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
• Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
• Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
• Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

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.