Imagine a dessert that envelops you in a cloud of rich, chocolatey aroma, with the ruby-red specks of cranberries peeking through its dark, fudgy layers.
The gooey texture of this Cranberry Fudge Gooey Brownie Pudding Cake is one that comforts on any given night, a perfect blend of tart and sweet that melts in your mouth.
This dessert matters to me because it brings a sense of warmth and togetherness, transforming ordinary evenings into cherished moments.
I remember a day when a last-minute dinner plan left me scrambling for a dessert; this cake saved the day, as its simple preparation allowed me to offer a delightful treat without stress.
Whether it’s a busy weeknight or a cozy Sunday supper, this cake promises the perfect ending to any meal. Ready? Let’s cook and create your own moment of indulgence!
Why You’ll Love It
- Delivers bold flavor with rich chocolate and tart cranberries.
- Uses pantry staples for a convenient dessert option.
- Offers a gooey texture with a luscious sauce beneath.
- Requires minimal prep time, perfect for a quick treat.
- Pairs excellently with ice cream or whipped cream for added indulgence.
Ingredients
- 1 cup All-purpose flour — gives structure
- 1/2 cup Unsweetened cocoa powder — rich chocolate flavor
- 1 cup Granulated sugar — sweetness
- 1/2 cup Brown sugar, packed — adds moisture
- 2 teaspoons Baking powder — helps cake rise
- 1/4 teaspoon Salt — enhances flavor
- 1/2 cup Unsalted butter, melted — rich texture
- 1 teaspoon Vanilla extract — enhances sweetness
- 1 cup Whole milk — adds moisture
- 1/2 cup Dried cranberries — tartness
- 1 cup Boiling water — creates sauce
- 1 cup Semi-sweet chocolate chips — chocolate chunks
Step-by-Step Method
Preheat & Prepare
Preheat the oven to 350°F (175°C). Grease the baking dish with butter or a non-stick spray to guarantee the cake doesn’t stick. This step is essential for easy removal and serving later.
Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Confirm these ingredients are well combined for an even distribution of flavors and leavening agents.
Combine Wet Ingredients
Add the melted butter, vanilla extract, and whole milk to the dry mixture. Stir until just combined. Avoid overmixing to maintain a tender cake texture.
Fold & Add
Fold in the dried cranberries and semi-sweet chocolate chips gently. This guarantees that the cranberries and chocolate are evenly distributed throughout the batter for consistent flavor in every bite.
Pour & Spread
Pour the batter into the prepared baking dish. Use a spatula to spread it evenly across the dish, guaranteeing an even bake.
Add Boiling Water
Carefully pour the boiling water over the batter. Don’t stir. This step is key in creating the gooey pudding layer beneath the cake as it bakes.
Bake & Test
Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick; it should come out mostly clean. The top should be set.
Rest & Serve
Remove from the oven and let the cake rest for 15 minutes. This resting period allows the pudding layer to set properly. Serve warm with vanilla ice cream or whipped cream for an indulgent treat.
Ingredient Swaps
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- To reduce sugar content, use a sugar substitute like stevia or monk fruit sweetener in place of granulated and brown sugar.
- For a dairy-free version, replace whole milk with almond milk or another plant-based milk and use a vegan butter substitute.
You Must Know
- Preheat Properly: Always preheat your oven to 350°F (175°C) before starting the baking process to guarantee even cooking and the best results for your Cranberry Fudge Gooey Brownie Pudding Cake.
- Measure Accurately: Use a measuring cup set and measuring spoon set to guarantee precise measurements of all ingredients, which is vital for the perfect texture and flavor of your dessert.
- Do Not Overmix: Stir the ingredients just until combined to avoid a tough cake. Overmixing can lead to a dense texture, so keep it gentle.
- Pour Boiling Water Carefully: When adding the boiling water on top of the batter, don’t stir. This step is key to forming the gooey sauce beneath the cake during baking.
- Allow to Rest: Let the cake rest for 15 minutes after baking. This resting time allows the cake to set properly and enhances the gooey texture that makes this dessert special.
Serving Tips
- Serve warm with a scoop of vanilla ice cream for a creamy contrast.
- Add a dollop of whipped cream and a sprinkle of cocoa powder for elegance.
- Pair with a hot cup of coffee or a glass of cold milk.
- Garnish with fresh cranberries and mint leaves for a festive touch.
- Drizzle with chocolate sauce for an extra indulgent experience.
Storage & Make-Ahead
The Cranberry Fudge Gooey Brownie Pudding Cake can be stored in the refrigerator for up to four days in an airtight container.
Although best enjoyed fresh, it can be frozen for up to two months.
Thaw overnight in the fridge and reheat gently before serving for ideal texture.
Reheating
For gentle reheating, use a microwave in short intervals.
Alternatively, cover and warm in a low-temperature oven.
A stovetop double boiler can also evenly heat without drying the cake.
Holiday Dessert Traditions
When the holiday season rolls around, it’s the perfect time to embrace cherished dessert traditions that fill our homes with warmth and joy. I can’t help but think of the delightful aroma of baking goodies wafting through the air.
My family has always gathered around the kitchen, enthusiastic to whip up our classic Cranberry Fudge Gooey Brownie Pudding Cake. It’s not just a dessert; it’s a beloved ritual. We laugh, share stories, and sneak taste tests of the batter.
The cake emerges from the oven, its rich, chocolatey scent mingling with hints of cranberries. I love serving it warm, topped with a scoop of vanilla ice cream, as we gather around the table, creating memories that linger long after the last bite.
Final Thoughts
Give this Cranberry Fudge Gooey Brownie Pudding Cake a try for an irresistible dessert experience!
Feel free to tweak the recipe to suit your taste preferences, and enjoy it warm with a scoop of vanilla ice cream or whipped cream for a delightful treat.
Frequently Asked Questions
Can I Use Fresh Cranberries Instead of Dried Ones?
I’d suggest using dried cranberries to maintain the cake’s texture and moisture balance. Fresh cranberries might release too much liquid, affecting consistency. But, if you’re adventurous, reduce other liquid ingredients slightly for a unique twist!
What Can I Substitute for Whole Milk?
If you’re out of whole milk, I’d suggest using a combination of half-and-half and water, or even almond milk for a nutty twist. Either way, it’ll still maintain that creamy texture you’re craving!
Is It Possible to Make This Cake Gluten-Free?
Yes, you can make it gluten-free! Just swap the all-purpose flour with a gluten-free flour blend. Confirm it’s a 1:1 substitute, and you’ll still enjoy a deliciously gooey cake that’s perfect for everyone.
How Can I Prevent the Cake From Being Too Dry?
To prevent dryness, I guarantee precise measuring of ingredients and avoid overbaking. I add moisture by not overmixing and pouring boiling water over the batter, creating a luscious sauce. Let’s enjoy a perfectly moist dessert together!
Can I Add Nuts for Extra Texture?
Absolutely, you can add nuts! I’d suggest folding in chopped walnuts or pecans for that delightful crunch. Just be sure not to overdo it so they don’t overpower the other flavors. Enjoy experimenting!
Cranberry Fudge Gooey Brownie Pudding Cake
Equipment
- 1 oven-safe baking dish
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup dried cranberries
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- In the mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
- Add melted butter, vanilla extract, and milk to the dry ingredients, and stir until just combined.
- Fold in the dried cranberries and chocolate chips.
- Pour the batter into the prepared baking dish, spreading evenly with a spatula.
- Carefully pour boiling water over the batter without stirring.
- Bake in the preheated oven for 40-45 minutes until the top is set and a toothpick inserted comes out mostly clean.
- Remove from the oven and let it rest for 15 minutes before serving.
Notes
