One of my favorite books when I was little was the Better Homes & Gardens Dessert Cookbook. We had a tattered circa 1967 edition that was the source of many of the cakes my mom made for our birthdays over the years. I used to love to experiment with the recipes as well, much to my mom’s distress 🙂

When I went back home this past Christmas to visit my parents, I brought it back to continue where I left off.

One of the recipes we used to enjoy making was the Brownie Pudding. The two biggest attractions for us were the chocolate and the fact that is was eggless.

It’s also supereasy to make. No fancy equipment required.

Just a bowl, a whisk and something to bake it in.

The original recipe was really good. I just substituted regular milk with almond milk to make it vegan.

As you prepare it, at one point it looks like the most decadent hot chocolate.

Warm, gooey brownie pudding is just moment’s away.

Print Baked Brownie Pudding Ingredients 1 cup all-purpose flour 3/4 cup sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk (I used almond milk) 2 tablespoons canola oil 1 teaspoon vanilla 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups hot water (about 2 minutes in the microwave) Method Preheat the oven to 350°F. Whisk together the first five ingredients. Add milk, oil and vanilla and mix well. Pour into an 8x8x2 pan or individual oven proof mugs/ramekins. Mix brown sugar and 1/4 cup cocoa. Sprinkle evenly over the pudding. Pour the hot water evenly over the pudding. Bake for about 45 minutes. 3.1 http://globalveg.com/2014/04/19/brownie-pudding/ Copyright: Global Veg