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    Redwood Grill Warm Mocha Brownie Pudding


    Source of Recipe


    Houston PBS 8, posted at recipegoldmine.com

    List of Ingredients




    Syrup
    3/4 C. packed light brown sugar
    1/4 C. lightly packed cocoa powder
    1 1/2 T. instant espresso powder
    Pinch of salt
    1 2/3 C. warm water
    1 1/2 T. vanilla extract

    Brownie
    1 C. all-purpose flour
    3/4 C. granulated sugar
    1/4 C. lightly packed cocoa powder
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 C. buttermilk
    1/4 C. unsalted butter, melted
    3/4 tsp. vanilla extract
    1 C. toasted pecans

    Recipe



    Preheat oven to 325ºF. Grease an 8-inch square baking pan.

    For Syrup: Combine the dry ingredients in a small saucepan. Gradually whisk in 1 2/3 cups warm water and the vanilla. Bring to a simmer over low heat, whisking often. (You can make this ahead of time, if covered and refrigerated.)

    For brownie: Whisk the first 5 ingredients in a large bowl to blend. Mix in buttermilk, melted butter and vanilla. Fold in the toasted pecans and spread in the prepared pan and pour the syrup over the brownie layer. Bake for about 40 minutes. The sauce should be bubbling around the sides and the brownie layer will have risen to the top. Make sure the middle feels firm to the touch. Before cutting the dessert into squares let cool for about 10 minutes. It's great with your favorite ice cream or whipped cream.
    Servings: 6

 

 

 

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