Fudgy Brownie Pudding Cake

Published: June 2, 2004

Makes 9 servings
3 POINTS® Per Serving

3/4 cup all-purpose flour
3/4 cup sugar
1/3 cup + 4 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat (1%) milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/3 cup packed light brown sugar
1 2/3 cups boiling water

1. Place the oven rack in the center of the oven; preheat the oven to 350*F. Spray a 9-inch baking pan with nonstick spray.

2. Stir together the flour, sugar, 1/3 cup of the cocoa, the espresso powder, baking powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, butter and vanilla. Stir together until just blended and spoon evenly into the pan, spreading level.

3. Stir together the brown sugar and the remaining 4 tablespoons cocoa in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water over the top; do not stir. Bake until the top of the pudding is set, 35 minutes. Cool in the pan on a rack for at least 30 minutes. Serve warm or at room temperature.

Per serving: 3 POINTS® (1/9 of cake): 165 Calories, 2 g Fat, 1 g Saturated Fat, 4mg Cholesterol, 220 mg Sodium, 37 g Carbohydrates, 2 g Fiber, 3 g Protein, 94 mg Calcium.

Recipe adapted from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today.

© 2002 Weight Watchers International, Inc.