Wednesday, October 2, 2013

Brownie Pudding Cake

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  • 4.5 ounces all-purpose flour (about 1 cup) 
  • 1 1/4 cups sugar
  • 1/4 cup Dutch process cocoa
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large egg whites 
  • 2 large eggs 
  • 2 ounces bittersweet chocolate, melted
  • 1/4 cup coarsely chopped walnuts, toasted 
  • Cooking spray
  • 1 teaspoon powdered sugar (optional)


1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.
2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.
3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

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