Wholegrain Brownie Fudge Pudding Cake…comfort food♥

Wholegrain Brownie Fudge Pudding Cake… Deep, luxurious and served hot from the oven. This is a great winter warmer, even better that it’s a no brainer two bowl mix dessert. This brownie cake is absolutely delicious for something wholegrain made with minimal effort.

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Different things bring comfort to different folk. I have too many things that give me comfort, that make me happy, that I fill my days with. Flowers, props, styling, shooting spices, still life photography, or browsing Pinterest endlessly…

And then chocolate of course, comfort at another level! Add to it walnuts, a scoop of vanilla, a drizzle of salted caramel and it’s pure joy! This brownie cake ticks all the boxes.

I always have a jar of salted caramel in the fridge and it’s for puddings or cakes or pudding cakes like this that it comes handy! Just a small drizzle of salted caramel can elevate the simplest of desserts to something really special. I have a standard recipe that I use, one you can find here.

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this fudgy brownie pudding cake, or any other recipe from the blog. I’d love to see it!

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Wholegrain Brownie Fudge Pudding Cake

Deep, luxurious and served hot from the oven, this is a great winter warmer, even better that it's a no brainer two bowl mix dessert. It's delicious for something wholegrain with minimal effort.

Course Dessert

Cuisine American

Keyword baking, cake, chocolate, dessert, pudding, simple, sweet

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Equipment

• Oven
• bowls
• Sieve
• Hand beater
• spatula

Ingredients

Dry mix

• 1/2 cup wholewheat flour {aata}
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• Pinch salt
• Generous handful walnuts
• 1/2 cup dark chocolate chips

Wet mix

• 100 g butter melted
• 1 egg
• 50 g thick yogurt room temperature
• 1/2 cup milk room temperature
• 1/4 cup cream room temperature
• 1/2 cup brown sugar

Instructions

• Preheat the oven to 180C.

Dry mix

• Sift together the flour, cocoa powder, baking soda and salt, then stir in the walnuts and chocolate chips. Reserve.

Wet mix.

• In a large bowl whisk together all the ingredients until smooth.
• Fold in the dry mix until just mixed.
• Transfer to an 8″ round baking tin. Scatter walnuts halves and chocolate chips over.
• Bake at 180C, 25-30 minutes (it’ll still be slightly jiggly in the centre). Don’t overbake it.
• Allow to rest for 10-15 minutes.
• Serve warm with ice cream, perhaps a drizzle of caramel syrup and toasted walnuts halves.