I found another good sounding recipe for tomorrow. It is going to be so hard to choose which one to use.
Warm Walnut Brownie Pudding
SYRUP:
3/4 cup (packed) dark brown sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
5 tsp. instant espresso powder
pinch of salt
1 2/3 cups warm water
1 1/2 TB. vanilla extract
BROWNIE:
1 cup all purpose flour
3/4 cup sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process
2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
3/4 tsp. vanilla extract
1 cup chopped walnuts, toasted
Whipped cream
FOR SYRUP: Combine first 4 ingredients in small saucepan. Gradually whisk in 1 2/3 cups warm water and vanilla. Bring to simmer over low heat, whisking often.
FOR BROWNIE: Preheat oven to 325F. Grease 8x8x2" baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes, then cut into squares. Serve warm, accompanied by whipped cream. 6 to 8 servings
Source: Bon Appetit mag. - Feb. 1998 - Michael McLaughlin
Warm Walnut Brownie Pudding
SYRUP:
3/4 cup (packed) dark brown sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
5 tsp. instant espresso powder
pinch of salt
1 2/3 cups warm water
1 1/2 TB. vanilla extract
BROWNIE:
1 cup all purpose flour
3/4 cup sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process
2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
3/4 tsp. vanilla extract
1 cup chopped walnuts, toasted
Whipped cream
FOR SYRUP: Combine first 4 ingredients in small saucepan. Gradually whisk in 1 2/3 cups warm water and vanilla. Bring to simmer over low heat, whisking often.
FOR BROWNIE: Preheat oven to 325F. Grease 8x8x2" baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes, then cut into squares. Serve warm, accompanied by whipped cream. 6 to 8 servings
Source: Bon Appetit mag. - Feb. 1998 - Michael McLaughlin