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Chocolate Brownie Pudding Cake

Sophia
A rich, fudgy brownie on top and a warm, silky chocolate pudding underneath. During baking, the batter rises into a brownie-like layer while the liquid transforms into a luscious pudding sauce below.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 260 kcal

Ingredients
  

Chocolate Batter

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips

Pudding Sauce

  • 1 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot water just off the boil

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9 by 13 inch baking dish with butter or nonstick spray.
  • In a large mixing bowl, whisk together the all-purpose flour, 1/2 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. Stir with a spoon or spatula until a thick, smooth batter forms. Do not overmix.
  • Fold the semisweet chocolate chips into the batter gently. Spread the batter evenly across the bottom of the prepared baking dish using a spatula.
  • In a separate mixing bowl, combine the packed light brown sugar and remaining 1/4 cup cocoa powder. Stir until evenly mixed. Sprinkle this mixture evenly over the batter, covering the entire surface.
  • Slowly pour the hot water evenly over the entire surface. Do not stir. The water will sit on top and look unusual, but this is exactly what creates the pudding layer during baking.
  • Place the baking dish in the preheated oven. Bake for 35 to 40 minutes. The top should look set and brownie-like, while the center remains soft with pudding underneath. A toothpick inserted into the top layer should come out with moist crumbs, not wet batter.
  • Remove the baking dish from the oven. Let the Chocolate Brownie Pudding Cake rest for 10 minutes. This rest allows the pudding sauce to thicken slightly.
  • Spoon warm portions into serving dishes. Be sure to scoop all the way to the bottom to include some of the warm chocolate pudding sauce with each serving.

Notes

Use Dutch-processed cocoa powder for a deeper, less acidic chocolate flavor, or stick with regular unsweetened cocoa for a classic taste. Whole milk gives the batter richness, but 2% milk works well too. If you only have salted butter, reduce the added salt to a pinch. For a more intense chocolate experience, swap semisweet chips for dark chocolate chips or chopped dark chocolate. Make sure the brown sugar is fresh and soft so it sprinkles evenly over the batter. The hot water should be just off the boil, not lukewarm, to help create the pudding layer. Do not stir after adding the hot water. Store leftovers in an airtight container in the refrigerator for up to 3 days.