---------- Recipe via Meal-Master (tm) v8.00

      Title: Brownie Pudding
 Categories: Desserts
      Yield: 12 servings

      2 c  Flour
  2 1/4 c  Sugar, divided
      4 ts Baking powder
      7 tb Dutch process cocoa powder,
           Divide
    1/4 ts Salt
      1 c  Milk
    1/4 c  Vegetable oil
      2 ts Vanilla extract
      1 c  Chopped nuts (optional)
      3 c  Hot water
           Whipped cream or vanilla
           Ice cream

  1. Preheat oven to 350 degrees. Grease or spray a 9 X 13" baking pan
     with nonstick coating.
  2. In large mixing bowl mix flour, 1 c sugar, baking powder, 3 tbsp.
     cocoa, and salt, pressing out any lumps in cocoa or sugar with back of
     spoon. Beat in milk, oil, and vanilla. Fold in nuts.
  3. Blend remaining 1 1/4 c sugar and 4 tbsp. cocoa in a small bowl.
  4. Turn batter into the prepared baking dish. Sprinkle dry sugar-cocoa
     mix over batter and carefully pour hot water over pudding. Bake
     uncovered 40-45 minutes, until top layer is puffy and dry and a rich
     sauce is in bottom of dish.
  5. Serve warm with whipped cream, or with vanilla ice cream if
     preferred.

  Do-Ahead Strategy: Brownie pudding is best served warm from the oven,
  but if necessary it can be refrigerated overnight and served cold.

  Divide-Multiply: This recipe can be divided or multiplied as you like
  using appropriate size baking dishes.

  Source: Community Dinners and Other Glorious Repasts
        by Jeanne Voltz
        ISBN 0-684-18664-0
From: SWEET THING #10 @4203
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