Brownie Surprise Pudding Cake is one of my favorite magical desserts to make when I want to impress my loved ones with something truly special. This cake bakes up with a fudgy brownie on top and a silky pudding layer underneath — it’s like two desserts in one!
The real magic happens with the combination of cocoa powder and the simple technique of pouring hot water over the batter before baking, which creates that wonderful surprise pudding layer as it bakes. I love how this recipe uses everyday ingredients from my pantry, and there’s no fancy equipment needed — just your oven and a little patience.
This is the kind of dessert that brings everyone to the table with wonder, and I always serve it warm with a scoop of vanilla ice cream melting on top. My grandchildren have been asking me to make this since they were little, and now they’re making it for their own families — that’s what I call a real keeper!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Brownie Surprise Pudding Cake
Ingredients
- 0.25 cup All-Purpose Flour
- 0.25 cup Sugar
- 2 tablespoon Cocoa Powder
- 2 teaspoon Cocoa Powder
- 0.125 teaspoon Baking Powder
- 0.125 teaspoon Salt
- 2 tablespoon Egg Substitute
- 1.5 tablespoon Butter
- 2 tablespoon Milk
- 0.5 teaspoon Vanilla Extract
- 2 tablespoon Walnuts
- 2 tablespoon Spartan
- 3 tablespoon Brown Sugar
- 0.33333333333333 cup Water
Instructions
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place the ramekins on a baking sheet for easier handling, and set it aside.
- Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.
- Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend.
- Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined.
- Stir in the walnuts and chocolate chips.
- Spoon the batter into the ramekins, dividing it evenly between them.
- Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well.
- Pour the mixture over the batter in the ramekins.
- Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes.
- Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes.
- Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.
