Reviewed: Sep. 20, 2009

This was absolutely delicious and perfect for my pregnant chocolate craving!! I have to say though that I tasted the batter and added more cocoa. One tablespoon cocoa just wasn't enough. I ended up with 3 tablespoons cocoa in the brownie batter and 2 in the brown sugar mixture. It came out very pudding like and was just delicious. The only other little change I made was to use butter instead of shortening because it's what I had. Awesome recipe!!

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 25, 2009

There wasn't much cake in this pudding but it was pretty tasty. I'd give it 4 1/2 stars if there was more than a couple of spoonfuls of cake.

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Holly Hobbie

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Reviewed: Jul. 16, 2009

This was absolutely delicious! My husband is English and immediately called it "pudding" when he saw it. I came across this recipe because I accidentally bought self-rising flour and needed to get rid of it. So, I searched for recipes that required all-purpose flour, baking soda, and salt, and hoped that whatever amount of salt already in my flour was less than the 1/2 t needed (since the amount of salt in self-rising flours differ across brands). Then, I just used my self-rising flour and omitted the soda and salt. I heat up all leftovers (to refreshen the sauce) and pair with vanilla ice cream. Otherwise, it's too rich on its own. I will be making this again, since I still have 5 lbs of rising flour to get rid of!

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krq

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Delicious and oh so very decadent! My husband is dealing with extremely high cholesterol so I have done everything I can to doctor even the healthier recipes. I have made a few modifications to this recipe. For example, I used whole wheat flour in place of all purpose. I used coconut oil in place of vegetable shortening. I added about a 1/2 teaspoon of cinnamon to the "brownie". I also added a palm full of dark chocolate semi sweet chips to the brownie. This was soooooo very rich. The hubby topped it with fat free chocolate frozen yogurt, lite cool whip, chocolate syrup, and sprinkles!!!! I do try. ;-) I will be making this for him again.

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: Oct. 19, 2008

Needed to add milk to batter, but turned out great.

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Val

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Reviewed: Jun. 24, 2008

This was one of the most delicious desserts I have ever had.It had a deep,rich,chocolatey flavor,that,Like any dessert,got overpowering if you ate to much.I had my doubts,because the batter tasted funny,but it turned out great.

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Rayna

Cooking Level: Expert

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Reviewed: Mar. 14, 2008

This was pretty good, but compared to the pudding part the brownie part was sort of dry--I'd try it again, just in case before writing it off. I used the given amount of topping, but tripled the brownie portion, similar to what others did, and the proportion seemed just fine.

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brittlynnr

Living In: Azusa, California, USA

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Reviewed: Jan. 29, 2008

I had never heard of this recipe until now. Let me just say, I followed the directions exactly, and it was one of the easiest, most rich and delicious desserts I have ever had. It makes the perfect amount too (not too much, so you don't over indulge!!).

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momof1234

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Reviewed: Dec. 16, 2007

Good, but very sweet!

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PPDub

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Reviewed: Sep. 4, 2007

Great fast recipe. I didn't have nuts so mine went sans. I also baked it at 375 for 15 mins. I used only 1/4 the water mixture. The batter tastes salty but the gooey goodness has nice texture and flavor. Not like your typical brownie but just as good

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Jackie

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Reviewed: Apr. 22, 2007

I made this today and this is the best thing I have eaten in a long time. It is like being in chocolate heaven.

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Virginia H.

Cooking Level: Expert

Home Town: Rogersville, Tennessee, USA

Living In: Rockville, Indiana, USA

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Reviewed: Mar. 20, 2007

This was alright. It didn't taste bad, it just didn't make me go 'wow'. It smelled much better than it tasted, and the texture was a little odd.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Mar. 1, 2007

This was edible, but not something that I particularly enjoyed. I followed the recipe exactly, except for using only 1/2 cup brown sugar and 1/2 cup water in the topping as other suggested. I will not make it again. The recipe for "Chocolate Cobbler" here on allrecipes.com is a similar alternative that I like so much better!

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Jodi

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

Love it easy and great just as it is.

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Eric Hauser

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

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Reviewed: Jan. 29, 2007

This was very good, but that's after I cut the boiling water/cocoa/brown sugar mixture in half. Next time I will double the cake part (the first part).

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 13, 2006

I cut the sugar in the second part in half like others suggested and STILL found it too sweet! The consistency is wonderful.. the bottom was rich and just thick enough, the top was chewy and really good. I used coffee instead of water but I think if I made it again, I'd use water... The coffee was a bit weird. My main complaint is that it's way too sweet... Other than that it was good.

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J. Farrar

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Reviewed: Nov. 6, 2006

Whoa! Holy sugary batman! The cake itself is good...but the "sauce" is so unbelievably sweet! I can't believe none of the other reviewers have mentioned it. I may try this again, but I will cut the amount of sugar in the sauce down to a half a cup of brown sugar. I have a massive sweet tooth, but this was even a bit much for me.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Oct. 3, 2006

This was great!! I did make a few changes as suggested by other reviewers, decreasing the brown sugar to 3/4 C. and water to 1/2 C. (used hot coffee) and increasing the cocoa powder in both parts to 2Tbl. I also subbed 1/4 C. Splenda sugar blend for the 1/2 C. white sugar. If you let it set for about 30 min. after baking, the "pudding" part will set up and not be runny. Thanks for a great and easy recipe!!

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WINGNUT68

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: La Porte, Indiana, USA

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Reviewed: Aug. 31, 2006

I use to make this dessert years ago, I thought this was the recipe & this is definately not it. I hope to locate one more like I remember it to be, I hope others that have tried this will try it again with a different recipe, because this is and awesome dessert.

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TRISH SMITH

Cooking Level: Expert

Home Town: Bolivia, North Carolina, USA

Living In: Winnabow, North Carolina, USA

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Reviewed: Jul. 27, 2006

I had a chocolate craving, and decided to try this. It was just "o.k." It didn't "wow" me at all. I'll probably just make it for my kids next time. Thanks!

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