This brownie pudding keeps very well for up to a day in the refrigerator. If you wish, reheat, covered with plastic wrap,on LOW in the microwave. For a lower fat and lower sugar version of the pudding, reduce ½ cup vegetable oil to ⅓ cup and use 1 large egg or 3 large egg whites. Reduce brown sugar from 1½ cups to 1 cup. Reduce total baking time to 20-23 minutes. The longer the brownie pudding takes, the more cake-like it will become. Serve toped with mixed berries. Per serving-- calories-491, sugar-60 g, fat-19 g, sodium-192 mgmore
(19.5 ounce) package fudge brownie mix
cup vegetable oil
cups firmly packed light brown sugar
tablespoons unsweetened cocoa powder
cups boiling water
ice cream or whipping cream (optional)
Preheat oven to 350° F. Grease two 9-inch square baking dishes. Combine the brownie mix, oil, eggs, and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle half of the brown sugar mixture evenly over the batter in each baking dish. Pour half of the boiling water on top of the brown sugar mixture in each baking dish. Bake the pudding until set, about 23 minutes. Serve with ice cream, whipping cream, if desired.