From one of my fellow sweet-tooth sufferers: “This pudding looks decidedly unpromising when it goes into the oven—a stiff batter covered with a flood of liquid sauce. It is, however, one of those miracle dishes: as it cooks, the sauce thickens and sinks down under the batter, which is transformed into a light, squidgy brownie.”
Preheat oven to 325 degrees; grease a glass pie dish, or an 8×8 glass pan.
For the chocolate fudge sauce:
2 oz dark chocolate, roughly chopped
1/2 cup turbinado sugar
5 Tbls. cocoa powder, sifted
2 tsp. vanilla extract
1 1/4 cups water
place all ingredients in a saucepan and bring slowly to the boil, stirring occasionally. Boil for 2-3 mins, stirring constantly, then remove from the heat and leave to cool for at least 15 minutes while you prepare the brownie.
For the brownie pudding:
1 cup flour
2 tsp. baking powder
5 Tbls. cocoa powder
3/4 cup crème fraiche (or sour cream, in a pinch!)
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1/2 cup pecans, chopped into large pieces
1 tsp. vanilla extract
pinch of salt
Sift the flour, baking powder, cocoa, sugar and a pinch of salt into a bowl and stir. Add the crème fraiche, melted butter, pecans and vanilla and stir to combine. Spoon this mixture into dish and level the surface.
Pour the sauce over and immediately place in the oven for 40-45 mins, until the brownie has risen to the surface and feels spongy. Leave to cool for 5-10 mins and serve warm, with or without cream.
Edited by Emily Hylden; inspired by a recipe received from Sam Wells.