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Brownie Macaroon Pudding Cake


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Member since 2007

Serves 2 | Prep Time 15 | Cook Time 22

Ingredients

1/4 cup all-purpose flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons milk
1 tablespoon butter, melted
1/4 teaspoon vanilla
1/4 cup sweetened flaked coconut
1/4 cup hot water
2 tablespoons chocolate syrup


Heat oven to 350°F.


Combine flour, sugar, cocoa, baking powder and salt in medium bowl.


Add milk, butter and vanilla; mix well until smooth.


Stir in coconut.


Spread batter into greased 5x3-inch mini-loaf pan.


Combine hot water and chocolate syrup in 1-cup glass measure.


Pour evenly over batter.


Bake for 22 to 27 minutes or until center is set and edges pull away from sides of pan.


Let stand 10 minutes. Sprinkle with powdered sugar, if desired. Serve warm.


FOR 9 SERVINGS:


Heat oven to 350°F.


Combine 1 cup flour, 3/4 cup sugar, 1/4 cup cocoa, 1 tablespoon baking powder and 1/2 teaspoon salt in medium bowl.


Add 1/2 cup milk, 3 tablespoons melted butter and 1 teaspoon vanilla; mix well until smooth. Stir in 1 cup coconut.


Spread batter into greased 8-inch square baking dish.


Combine 1 cup hot water and 1/2 cup chocolate syrup in 2-cup glass measure.


Pour evenly over batter.


Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan.


Let stand 15 minutes.


Sprinkle with powdered sugar, if desired.


Serve warm.


Pairs Well With


Notes

Every forkful is coconut and chocolate in fudge syrup.

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