Reviewed: Feb. 16, 2012

Like other reviewers, I also cut the amount of brown sugar (2/3c) and water (3/4c) in the pudding portion. It was great and still very sweet!

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Reviewer:

CINDY WAIT

Reviewed: Oct. 16, 2011

This is a very rich, very chocolatey dish. It is great if you are in the mood for a chocolate attack. I added an extra tablespoon of cocoa to the batter, as per other reviewers, and maybe 1/4 c semisweet chocolate chips. When it is ready, the bottom will be a thick liquid and the top will be sort of a crust. A dollop of whipped cream helped temper the sweetness of the pudding.

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Reviewer:

marci

Reviewed: Jul. 14, 2011

I like a thicker sauce to the pudding, so I reduce the water and brown sugar to 1/2 cup of each and I double the cocoa (4T in all). I also sprinkle chocolate chips on top of the batter before I pour the water mixture for extra chocolatey-ness. This needs only 30 minutes to bake. Easy to make vegan with soy milk. I also omit the nuts. Delicious!

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Reviewer:

Rachel Haley

Reviewed: Jun. 2, 2011

This recipe turned out great! I followed everything except I used just 1/2 cup of water and 1/2 of brown sugar. Other than that this brownie pudding was scrumptious!

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Reviewer:

somewhatcrooked

Reviewed: Jan. 21, 2011

I had to make a couple of adjustments, as I didn't have any milk when I decided to make this lol. I used 1/3 cup of heavy cream in place of the 1/4 cup milk. Also, after reading reviews of the brownie part being dry, I added a dollop of sour cream. I followed the recipe for everything else (didn't add any nuts). Baked in an 9x9 pan in my toaster over for 35 min. I let it cool for 30 min before digging in (allowing it to cool somewhat lets the pudding set-up). Topped with whipped cream. Mmmmm!

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Reviewer:

sweet_psmama

Cooking Level: Expert

Reviewed: Oct. 10, 2010

Tasted a little bit baking-powdery to my husband. I took the advice of others and used more chocolate powder in the brown sugar mixture, used 3/4 cup brown sugar and 3/4 cup water. It was very good with vanilla ice cream.

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Reviewer:

JCUrie

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Living In: Provo, Utah, USA

Reviewed: Sep. 27, 2010

Made this for a freind of mine and she really liked it topped with ice cream and warmed up. :)

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Reviewer:

LSKALMAN

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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Reviewer:

MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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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Reviewer:

Holly Hobbie

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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