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By Root 1086 0

And then the pudding cooks in a slow cooker, which makes it rich and gooey and great to serve during cold weather. Thanks to Jill Conyer of Houston for sending it to me years ago.

serves:

16 to 20

prep:

10 minutes

bake:

2 hours

standing time:

30 minutes

Vegetable oil spray, for misting the slow cooker

1½ cups water

1 cup packed light brown sugar

3 tablespoons unsweetened cocoa powder

1 package (about 20 ounces) brownie mix

½ cup peanut butter

½ cup milk or buttermilk

2 tablespoons (¼ stick) butter, melted

2 large eggs

1 cup (6 ounces) semisweet chocolate chips

Vanilla ice cream, for serving

1. Lightly mist a 5-quart slow cooker with vegetable oil spray and set it aside.

2. Place the water, brown sugar, and cocoa powder in a small saucepan over medium-high heat and bring to a boil, stirring. Remove the pan from the heat and stir until the brown sugar dissolves. Set the hot water and brown sugar mixture aside.

3. Place the brownie mix, peanut butter, milk, butter, and eggs in a large mixing bowl and stir with a wooden spoon until the mixture is smooth, 40 strokes. Fold in the chocolate chips. Transfer the batter to the prepared slow cooker. Pour the hot water and brown sugar mixture over the top.

4. Cover the slow cooker and cook the pudding on high power until nearly set, 2 hours. Turn off the heat and let the pudding stand for 30 minutes. Uncover the slow cooker and spoon the pudding into serving bowls. Top with vanilla ice cream.

Keep It Fresh! Store the pudding, covered, in the refrigerator for two days. You can reheat individual portions by spooning them into microwave-safe serving bowls and heating these in the microwave oven on high power for 10 to 15 seconds.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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FUDGE BROWNIE TORTE

ADD DRIED SWEETENED CRANBERRIES or yellow raisins and a touch of brandy to a brownie mix and you have the beginning of an elegant dessert. Yes, it’s a brownie but it is baked in a springform pan. Slice the torte and serve it with whipped cream and raspberries, then wait for the oohs and aahs.

serves:

8 to 12

prep:

15 minutes

bake:

40 to 45 minutes

cool:

30 minutes

Vegetable oil spray, for misting the pan

½ cup dried sweetened cranberries or yellow raisins

¼ cup brandy

¼ cup water

1 package (about 20 ounces) brownie mix

½ cup vegetable oil

1 large egg

Sweetened Whipped Cream (page 489), for serving

1 cup fresh raspberries, for serving

Want to Gild the Lily?

Dust everything—torte, whipped cream, and berries—with confectioners’ sugar. Or, drizzle your favorite chocolate sauce over everything.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 10-inch springform pan with vegetable oil spray. Cover the bottom of the pan with aluminum foil and set the pan aside.

2. Place the cranberries or raisins in a small microwave-safe glass bowl, pour in the brandy and water, and microwave on high power until the mixture has warmed, 30 seconds.

3. Place the brownie mix, oil, and egg in a large mixing bowl. Pour in the brandy and cranberry mixture, then beat with an electric mixer on low speed until the ingredients just come together, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Transfer the batter to the prepared springform pan and place the pan in the oven.

4. Bake the torte until the edges are crisp and the center has just set but is still moist,