Brownie Pudding

This recipe was given to me by Jane Kester, September 18, 2004, and I made it on the same day.  It is best served hot with sweetened whipped cream, or ice cream.  A rich dessert.

Brownie Base:
1 cup white flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white granulated sugar
2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
2 tablespoons vegetable oil
3/4 cup walnuts, chopped

Brownie Topping:
3/4 cup brown sugar, firmly packed
1/4 cup cocoa
1 3/4 cup hot water

In a large mixing bowl, combine the flour, baking powder, salt, sugar, and cocoa.  Add the milk, vanilla, and vegetable oil.  Mix until smooth.  Add walnuts.  Pour into a greased 8-inch baking pan.  In a small bowl, combine the brown sugar and cocoa.  Sprinkle over the brownie base.  Pour hot water over entire batter.  Bake in 350 degree oven for 40 to 45 minutes, or until top sets.  Filling will be thick and bubbly.  Best served hot with whipped cream or ice cream.