Today was Day Two of the Garden Instillation and we just seem to be getting more and more tired (it also doesn't take us as long to reach the tired phase, but at least we're making progress on the garden). There is something about planting fabulous vegetables that makes you want to eat gooey desserts. Or maybe that's just me. This is Bob's recipe, but she wasn't ready for her bloggy-debut, so I'm writing this up for her. Luckily for me (and my tired planting-fingers) this is a recipe that really speaks for itself. We enjoyed it with mint-cookie ice cream, but (to be perfectly honest, I've yet to find an ice cream flavor that doesn't go well with brownie pudding). The only real trick to this dessert is waiting long enough before eating so that the pudding part turns into pudding. If you can't wait (and this is the voice of experience) it is still perfectly enjoyable.
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 tbsp melted butter
3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cup hot water
Preheat the oven to 350 degrees and set water on to boil. Combine flour, baking powder, salt, sugar and cocoa. Add milk, vanilla and butter, mixing together until smooth. Pour the batter into a greased 8 x 10 inch square pan. Mix brown sugar and cocoa and sprinkle over the batter. Pour the hot water over the entire batter (it is going to seem like WAY too much water, but trust me, it isn't).
Bake for 40 - 45 minutes. When cooled, cut and put the brownies into a bowl, pouring the pudding from the bottom of the pan onto the serves brownie. Top with the ice cream flavor of your choice. Bon Appetit!
Serves 6
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