March 19

When Sister and I were in our very early teens, we moved to Houston so that Dad could go to Seminary there.

Mom worked for the college in the cafeteria serving breakfast, and Sister would go with her to wait for her ride to Hogg Middle school.

I on the other hand had to walk to school with Tony Seebles and my best friend’s brother.

They would walk about 100 yards ahead of me, and crisscross the streets just to see if I would.

And because I had absolutely no clue where I was, or where I was going, I’d crisscross the streets with them.    I am quite sure they had a wonderful time laughing at me while I sent daggers of loathing at their backs.

But I’m not bitter…much.

Anyway, whilst I was being humiliated by those two boys, Sister was sitting in a warm cafeteria inventing a wonderful thing we call Hot Chocolate candy.

Take an envelope of hot chocolate powder~~preferably with marshmallows~~dump it into a Styrofoam cup and add just enough water to make it wet.

We are talking drops here.

Stir and eat.

Internet, Hot Chocolate Candy is poor mans fudge and it is fabulous!

It is also exactly what today’s BB recipe of Brownie Pudding that Tia of  Southern Eh? picked, reminds me of.

Thick, gooey, chocolaty, fudgey, and rich.

Oh, it takes me back to teen-age angst of  friends, zits, and fashion faux pas.

This recipe is a bit more involved than opening a packet of Swiss Miss and adding water, but it is worth the 10 minutes of mixing and 60 minutes of baking.

Brownie Pudding

* 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
* 4 extra-large eggs, at room temperature
* 2 cups sugar
* 3/4 cup good cocoa powder
* 1/2 cup all-purpose flour
* Seeds scraped from 1 vanilla bean (or 1 tbsp. vanilla bean paste)
* 1 tablespoon framboise liqueur, optional (I didn’t have any, so I used Sweet Cream Sherry)
* Vanilla ice cream, for serving


Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.



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Just an average wife, mother, and homeschooling woman

15 thoughts on “March 19”

  1. This recipe was YUMMY! I made mine in mini form and it was just as creamy!

    I always enjoy your stories! Oh, the teenage angst of it all!

  2. I am really glad that I do not have all of the ingredients for this recipe. I’m diabetic and if the ingredients were here I might have to try this. I usually give most of what I bake away but would have to eat too much of this beautiful chocolate creation. As usual your photos are wonderful.

  3. Such a nice and very “representative of you” recipe!!! LOL …If I may, I’m keeping this one, for it looks simply decadent! …and although you might win over everyone the “chocolate lover” contest… DECADENT is MY middle name.

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