Brownie Pudding Cake

This is portioned for individual servings, but if you double the recipe you can do it in a small casserole dish.

Brownie Pudding Cake

5 ml Instant coffee powder (optional)

240 ml + 15 ml boiling water

180 all purpose flour

120 ml cocoa

80 granulated sugar

8 ml baking powder

2 ml salt

80 ml milk

60 ml melted butter

5 ml vanilla

80 ml brown sugar

120 ml whipping cream

12 pecan halves

1. Preheat oven to 350 F . Dissolve instant coffee in 15 ml boiling water.
2. In a bowl, combine flour, 80 ml cocoa, baking powder sugar and salt.
3. In a separate bowl combine the milk, melted butter, vanilla, and coffee( if using)
4. Pour the milk mixture into the flour mixture. Stir until just blended. Spoon batter into 8 oz ramekins
5. Combine brown sugar with 40 ml cocoa, sprinkle evenly over each ramekin. Pour 60 ml water over each ramekin. Bake for 20 minutes. Serve with whipped cream and toasted pecans