I have no frugal dinner suggestion to speak of today.
Because the nightly news, the DJIA, and the Brewers have me feeling like the apocalypse is drawing near.
Because I feel like planet earth is about to implode in an earthquaking, oil-slicked, Icelandic-volcano-ash-plumed ball of flames.
Because if this is the end, I feel strongly we should go out with sticky, gooey faces and happy bellies – and to that end, I give you Molten Brownie Pudding, shown here in a darling yellow bowl atop a charming floral dish towel. Both from the gift department, I couldn’t resist. Depression leaves me weak in the pocketbook.
Here’s a wacky recipe (you’ll see) for an equally wacky world.
Because that’s how I roll.
MOLTEN BROWNIE PUDDING
Serves: One ‘Glass-is-Half-Empty’ Gal – kidding, serves 8.
1 c. flour
2 t. baking powder
¼ t. salt
7 T. cocoa powder, DIVIDED
1 ¼ c. sugar, DIVIDED
½ c. milk
5 T. butter, melted
1 ½ t. vanilla extract
½ c. brown sugar, packed
1 ½ c. very hot water
Vanilla ice cream
Fresh berries and mint sprigs, optional (fresh raspberries are on sale)
Preheat oven to 350.
In a large mixing bowl, stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and ¾ cups of the white sugar. Add the milk, melted butter, and vanilla and stir to combine thoroughly. Spread the mixture into an ungreased baking dish (I used a 9” pie plate).
In a separate bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and the remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter. Pour the hot water over everything. DO NOT STIR!
Bake for 40 minutes or until the center is very nearly set. Let stand for a few minutes. Spoon into shallow dessert bowls, top with ice cream, and garnish with berries if desired.
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