Brownie Pudding

Oh my gosh! This indulgent, self saucing dessert from the January 1944 Better Homes and Garden Magazine is just scrummy. It is a shining example of wartime ingenuity, making a pudding so delicious whilst skimping on sugar and using no butter or eggs.

 A rich, fudgy brownie layer with a velvety chocolate sauce, that is not overly sweet and easy to put together

The family loved it.

1 cup all-purpose flour
3/4 cup granulated sugar
2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbs cooking oil
1 tsp. vanilla
1/2 cup chopped walnuts, optional
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1-1/2 cup boiling water

• Grease an 8x8x2 in. baking pan; set aside. 
• In a medium bowl stir together the flour, granulated sugar, the 2 Tbsp cocoa powder, baking powder, and salt. 
• Stir in the milk, oil, and vanilla. 
• Stir in the nuts, if using.
• Pour batter into prepared baking pan. 
• In a small bowl stir together the brown sugar and the 1/4 c. cocoa powder
• Stir in the boiling water. 
• Slowly pour water mixture over batter.
• Bake in a 350 degree oven for 40 minutes. 
• Cool on a wire rack for 45 to 60 minutes. 
• Serve warm. 
• Spoon cake into dessert bowls; spoon sauce over cake. 
• If desired, serve with vanilla ice cream.

Better Homes and Gardens Magazine
January 1944