1) Sounds like no Pudge Brownies. Only no pudge uses yogurt, not oil and it's all premixed. You can make a whole box, or just one serving at a time. Have you ever had them, if not...you MUST try them. They're amazing! :)

2) I'm trying this tonight...

3) Oh dear. I think I see my lunch...

4) Hayley, feel free to share your Pudge Brownie recipe! yum!

5) I like the disclaimer that it can serve two if you want to share--like most folks would. I've seen the nicest most generous people at work suddenly turn into a hoarder for the right treat. Not because they are that selfish but they can't help themselves. LOL

This reminds me of a cookbook I reviewed for you guys:

http://www.humzoo.com/lgrant/blog/13/

I tried one recipe and let Merrick be the recipient along with one other co-worker since the recipes are for 2-4 people. I had the worse time doing it because I felt like an adult sitting in a child's chair. I know how cooks must feel to go from feeding 8 people to attempting to cook for 1-2 people. A mindset to be sure. I do love that little book because I think it allows people to enjoy treats without guilt or frustration over having to make one for 10 people and overeat, waste or store and nibble at it from time to time like freezing cookies. Most people try that but end up eating too many at one sitting. Small Batch Baking helps you avoid those pitfalls and make incredible desserts without having the convenience of a ready-made-group like mine to eat it all for you. LOL

I did buy some mugs you could bake in for just this purpose! I'll do it and get back to you, Linda. I think I even have that recipe in my file but maybe not. I will after I write this comment. LOL

6) Close. Makes a few more servings and indicates it will be a pudding cake if eaten warm.

10 MINUTE CHOCOLATE PUDDING CAKE

Five minutes to stir together the ingredients, 5 minutes to bake—that’s right, you can have warm chocolate pudding cake just 10 minutes after your brain starts demanding chocolate RIGHT NOW! Depending on your particular microwave, the cake may have a layer of sauce at the bottom all the way out to the edge of the pan, or the sauce may collect only in the center, leaving the edges pure cake. Now this isn’t the most beautiful dish in the world, but scoop it into dishes, add vanilla ice cream, and you’ll remember once again that beauty’s only skin deep.

1 cup sugar
2/3 cup King Arthur Unbleached All-Purpose Flour
2/3 cup Dutch-process cocoa
heaping 1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
3 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup boiling water

In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa, salt, baking powder, and espresso powder. Add the eggs, melted butter, and vanilla, beating till smooth.

Scoop the batter into a lightly greased 9-inch microwave-safe pie pan (glass or ceramic), or a microwave-safe 9-inch round or 8-inch square cake pan. Pour the boiling water very gently over the top of the cake; don’t stir it in. I know this looks weird, but trust me. Cover the pan with a dinner plate, glass lid, or whatever you usually cover pans with in the microwave.

Microwave the cake for 5 minutes at regular power. Remove the cover, and poke a spoon into the center of the cake. It should be set, but have a layer of chocolate “sauce” at the bottom. If it’s done, remove it from the oven, and wait 5 minutes before serving. If it seems way too moist, put it back into the microwave, without a cover, and cook for another minute or so. Sprinkle with confectioners’ sugar, if desired, before serving. Yield: 1 cake, 8 servings.

7) YUMMY!!!! I have to admit, I am trying my hardest to eat smart these next several weeks to be ready for my Hawaii trip this November (blog coming soon). As I am sooo tempted by all the treats, I have to resist or really spread out my "treats". I am def. going to save recipes on humzoo for when the time is right. :) Thanks again for sharing Linda.

8) This blog is headed for my printer right now!

9) Linda...I'd suggest avoiding my soon-to-blog blog tonight...might be your undoing. :)

LOL, Dannie...I love all this w&f stuff with babies, baking, buddies, beaches...did I forget any other "b's"?? Glad the other type of "b" in the other blogs isn't coming here. :) And it is wonderfully cool here. We went from 87 yesterday to 60 today. Ah, sweet Oregon...thank you.

10) I bet a cup of the cake would good, if while it was hot you pored a shot of Black Jack in it.

11) Some folks would truly like that, Bean. I'm more of a purist but to each his own. My co-workers who are losing their jobs on 10/10 asked me to bring them one last treat on that last day. I had to say I was curious which one would make the grade for that event. I had to laugh with the answer:

A rum cake--heavy on the rum. LOL

12) Ok, I made the cake in the cup last night. Our son was home visiting so it was a nice treat and all three of us shared it. It did turn out yummy, but it is not the normal texture of a regular cake. I do think tho, that next time I am going to make it in a soup mug. VERY EASY to make!!!
Karen

13) A microwave will never get the texture like an oven. I remember back during the Jurassic age when I was in HS and we saw a microwave work for the first time and the demo was a cupcake. I remember thinking how ugly it was because it didn't brown and I remember the texture was more airy and webbed than the crumb of a normal cupcake but the taste is good. I'll have to try it out too! :)

14) Yuuuummmmmmmmmmyyyyyyyy! SOunds wonderful ...any chocolate does!!! I cannot wait to make this for my husband so I can taste a bite.......What are No Pudge Brownies????

15) It's a boxed brownie mix you can purchase--Trader Joe's has it, and I've seen it other places too. A low-fat or no-fat free brownie mix.