Lowen Cakes

Key Ingredients You’ll Need

• Dark chocolate (60–70%) – melts into the batter for that fudge-brownie richness.
• Cocoa powder – adds depth and balances the sweetness.
• Brown sugar – gives warmth and a hint of caramel flavor.
• Butter – the base of that glossy, velvety texture.
• Boiling water – poured over before baking to create the molten fudge layer underneath.

Tips for the Perfect Hot Fudge Brownie Pudding

Don’t overbake. Pull it out when the edges look set and the center still has a gentle jiggle. The sauce thickens as it stands.

Use a deep dish. A deep 8×8-inch (20×20 cm) baking dish or similar glass dish about 2½–3 inches deep gives the perfect gooey center.

Rest before serving. Let it stand 5–10 minutes so the sauce settles and thickens.

Serve warm. It’s at its best freshly baked with a scoop of vanilla ice cream or lightly whipped cream.

FAQ

Why does it separate into two layers?
The hot liquid poured on top sinks through the batter as it bakes, thickening into fudge sauce while the top sets into a soft brownie.

Can I make it ahead?
It’s best baked fresh, but you can refrigerate leftovers and reheat individual portions in the microwave for 30–40 seconds.

Can I use milk chocolate?
You can, but dark chocolate gives a richer flavor and balances the sweetness better.

🧊 Storage Tips

• Cover and store leftovers in the fridge for up to 3 days. Reheat gently in the microwave until warm and saucy again.
• Avoid over-reheating or the sauce will absorb into the cake.

Ingredients

For the Brownie Pudding

• 115 g (½ cup) unsalted butter, melted and slightly cooled
• 100 g (½ cup) dark chocolate (60–70 %), chopped
• 150 g (¾ cup) light brown sugar, packed
• 50 g (¼ cup) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 125 g (1 cup) all-purpose flour
• 35 g (⅓ cup) unsweetened cocoa powder (Dutch-process if possible)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 120 ml (½ cup) whole milk, lukewarm

For the fudge layer:

• 100 g (½ cup) light brown sugar
• 25 g (3 Tbsp) unsweetened cocoa powder
• 250 ml (1 cup) boiling water
• 30 g (2 Tbsp) unsalted butter

Directions

1. Preheat oven to 175 °C / 350 °F.
   • Butter a deep 8×8-inch (20×20 cm) or similar glass dish (about 2½–3 in deep).
2. Melt chocolate & butter.
   • In a heat-safe bowl, melt chopped chocolate and butter together until smooth; let cool slightly.
3. Whisk batter.
   • In a large bowl, whisk brown sugar, granulated sugar, eggs, and vanilla until smooth.
   • Stir in the melted chocolate mixture.
4. Add dry ingredients.
   • Combine flour, cocoa, baking powder, and salt.
   • Add to the wet mixture in two additions, alternating with milk, until just smooth.
5. Assemble fudge layer.
   • Pour batter into the dish. Mix brown sugar and cocoa for the topping; sprinkle evenly over the surface.
   • In a jug, stir boiling water and butter until melted, then gently pour over the back of a spoon onto the batter, do not stir.
6. Bake.
   • Bake 30–35 minutes, until the top is set and crackly but the center still has a soft jiggle.
   • How long you let it bake is critical to how much sauce is beneath the cake when you serve. The cake will continue to bake once out of the oven, so do not overbake.
7. Rest & serve.
   • Let stand 5–10 minutes.
   • Spoon through the top to reveal the fudge sauce beneath. Serve warm with ice cream or cream.

Notes

Glass holds heat longer; check for doneness sooner.

For deeper chocolate flavor, add 1 tsp instant espresso powder to the batter.