Denver Chocolate Pudding

I love desserts that are simple, quick, and don’t demand an extra trip to the store. Denver Chocolate Pudding is one of them. I made it last night and trust me, it so hot right now.

Here’s the recipe:


  • 2 T. butter

    Didn't take this picture, but mine looked similar (minus the fancy fork) - via the Daily Dish

  • 1 oz. (square) unsweetened chocolate
  • 3/4 c. granulated sugar
  • 1 c. flour
  • 2 t.  baking powder
  • 1/8 t. salt
  • 1/2 c. milk
  • 1 t. vanilla


  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1/4 c. unsweetened cocoa
  • 1 c. cold water (or coffee, for fuller flavor)
Preheat oven to 325F and grease an 8 in. round x 3 in. high baking dish.  Melt butter and chocolate in heavy saucepan.  Remove from heat, let cool slightly.  In large mixing bowl, combine sugar, flour, baking powder, and salt.  With a wooden spoon, stir in the chocolate mixture — then add milk and vanilla.  Stir until well blended (it’ll be lumpy).  Pour mixture in the baking dish and set aside.  In a small bowl, mix the brown sugar, granulated sugar, and cocoa for the topping; spoon the mixture over the pudding in the baking dish and pour the cold water on top (don’t mix it!).  Bake 45 – 50 minutes, or until it looks set.  Serves six.  Great with vanilla ice cream.  For all you mint fans — substitute vanilla extract with peppermint extract and serve with mint-chocolate chip ice cream.