Caramel-Topped Brownie Pudding

Name: Caramel-Topped Brownie Pudding
Yield: 8 - 10 servings
Ingredients: Caramel Topping; 2 cups (500 mL) lightly packed brown sugar; 1 1/2 cups (375 mL) water; 2 tbsp (30 mL) butter; Brownie Pudding; 1/4 cup (60 mL) butter; 1 cup (250 mL) sugar; 4 Squares (4 oz/120 g) Baker's semi-sweet chocolate melted; 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs; 2 cups (500 mL) Five Roses All-Purpose Flour; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) salt; 2/3 cup (160 mL) warm Milk

This is the Caramel-Topped Brownie Pudding recipe.

Prep: 20 min
Cooking: 30 min - 35 min

Yields 8 - 10 servings

Ingredients

Caramel Topping
2 cups (500 mL) lightly packed brown sugar
1 1/2 cups (375 mL) water
2 tbsp (30 mL) butter
Brownie Pudding
1/4 cup (60 mL) butter
1 cup (250 mL) sugar
4 Squares (4 oz/120 g) Baker's semi-sweet chocolate melted
1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs
2 cups (500 mL) Five Roses All-Purpose Flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
2/3 cup (160 mL) warm Milk

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Preparation

Caramel Topping:

In medium saucepan over medium-high heat, mix together brown sugar, water and butter. Bring to boil; reduce heat and simmer for 5 minutes. Let cool slightly; set aside.

Brownie Pudding:

In large bowl, beat butter with sugar until fluffy. Beat in chocolate, then eggs.

In separate bowl, mix together flour, baking powder and salt. Stir into butter mixture alternately with milk. Turn batter into buttered 13- x 9-inch (33 x 23 cm) glass baking dish; smooth top. Slowly pour topping over batter. Topping will sink to the bottom and form a sauce as the cake bakes.

Bake in 350 ºF (180 ºC) oven for 30 minutes or until tester comes out clean. Let cool on rack for 10 minutes. Serve warm, cutting cake into squares and turning upside down so sauce is on top.