Chocolate Brownie Pudding Cake
Chocolate Brownie Pudding Cake is a rich, decadent dessert featuring a soft, brownie-like chocolate cake with a warm, gooey chocolate pudding sauce underneath. Made with cocoa powder, semisweet chocolate chips, and a sweet brown sugar topping, this easy baked dessert creates its own luscious sauce as it bakes. Serve warm for the ultimate chocolate treat.
Ingredients
- 1 cup all-purpose flour Chocolate batter
- ½ cup unsweetened cocoa powder Chocolate batter
- 1 cup granulated sugar Chocolate batter
- 2 teaspoons baking powder Chocolate batter
- ¼ teaspoon salt Chocolate batter
- ½ cup whole milk Chocolate batter
- ¼ cup unsalted butter melted; plus extra for greasing the baking dish if needed
- 1 teaspoon vanilla extract Chocolate batter
- 1 cup semisweet chocolate chips Chocolate batter
- 1 cup light brown sugar packed; pudding sauce topping
- ¼ cup unsweetened cocoa powder Pudding sauce topping
- 1½ cups hot water just off the boil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, ½ cup cocoa powder, granulated sugar, baking powder, and salt until evenly combined.
- Pour the whole milk into the dry ingredients. Add the melted butter and vanilla extract, then stir with a spoon or spatula until a thick, smooth batter forms. Avoid overmixing.
- Gently fold the semisweet chocolate chips into the batter until evenly distributed.
- Spread the chocolate batter evenly across the bottom of the prepared baking dish using a spatula.
- In a separate bowl, combine the packed light brown sugar and the remaining ¼ cup cocoa powder. Stir until thoroughly mixed.
- Sprinkle the brown sugar and cocoa mixture evenly over the chocolate batter, covering the entire surface.
- Slowly pour the hot water evenly over the top. Do not stir or mix. The water will sit on the surface and create the rich pudding sauce as the cake bakes.
- Place the baking dish in the preheated oven and bake for 35 to 40 minutes, until the top looks set and brownie-like while the center remains soft with chocolate pudding underneath. A toothpick inserted into the top layer should come out with moist crumbs rather than wet batter.
- Remove the baking dish from the oven and let the cake rest for 10 minutes to allow the pudding sauce to thicken slightly.
- Spoon warm portions into serving dishes, scooping all the way to the bottom to include the rich chocolate pudding sauce with each serving.
- Serve warm and enjoy.
Notes
Do not stir the hot water into the brown sugar and cocoa topping. Pour it gently over the surface so the pudding sauce forms underneath during baking. Bake for 35–40 minutes until the top is set and brownie-like while the center remains soft. Let the cake rest for 10 minutes before serving. Spoon portions all the way to the bottom to include the chocolate pudding sauce. The recipe does not specify a serving count; 8 servings are estimated.