Brownie Pudding
Decadent and delicious, this brownie pudding is a chocolate lover’s dream come true! An outer brownie shell hides molten chocolate pudding underneath. Yum!
Can we handle brownie pudding right now? Mid-January?
I rarely say this, I know, but this brownie pudding is so incredibly rich and decadent that a little serving is actually better than a huge bowl full.
Just enough to satisfy and calm that chocolate craving without making you never want to eat chocolate again (would that, could that ever happen?).
I’ve made a lot of chocolate desserts in my day and this ooey, gooey, delicious brownie pudding is right up there with desserts that I’ll love for the rest of forever.
Think hot fudge pudding cake with a little less cake and a lot more pudding.
Or like a big pan of brownies that are underbaked times a million.
The minute you crunch through that top crusty layer and dive into the pool of molten chocolate, you’ll get what I’m trying to say.
The key to this dessert is using a water bath while baking.
I know it’s easy to want to resist that step but don’t! Otherwise, you’ll just end up with a pan of brownies.
Not necessarily a bad thing, but also not what we want when it’s brownie pudding we have in mind.
And besides, it’s no harder than setting the pan of brownie pudding inside a slightly larger pan and filling it up with water.
Simple, simple.
As long as we are talking about rules here, don’t skip the ice cream.
This dish is rich beyond words and a little bit of cold creaminess goes a long way to complimenting the dark decadence of the chocolate.
Plus. Ice cream.
Is there ever a reason to say no? Speaking of, has anyone gotten on the 3-ingredient no churn ice cream bandwagon yet?
We are making it like crazy but I wasn’t planning to share our variations with the world if you’re all over it already.
One Year Ago: Chicken Tikka Pizzas: Another 20-Minute Meal
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Three Years Ago: Chocolate Flan Cake {i.e. Magic Chocoflan!}
Brownie Pudding
Ingredients
- ¾ cup (64 g) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
- ½ cup (71 g) all-purpose flour
- ¼ teaspoon salt
- 5 large eggs
- 1 ¾ cups (371 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 sticks (227 g) salted butter, melted
- Ice cream, for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note below) with nonstick cooking spray or butter.
- In a small bowl, whisk together the cocoa powder, flour and salt.
- In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don’t short the time on this step – it’s essential for the texture of the dessert.
- Add the vanilla and flour/cocoa mixture and mix on low speed until just combined and no dry streaks remain. With the mixer on low, carefully add the melted butter and mix until just combined.
- Spread the batter evenly in the prepared pan and place it in a larger baking pan. Place in the oven and carefully pour very hot water into the larger pan until it comes halfway up the sides of the brownie pudding pan.
- Bake for 60 minutes. There will be a layer of crust on the top and the middle will look really underbaked. Remove from the oven and carefully remove the brownie pudding pan from the water bath.
- Allow to cool 10-20 minutes before serving warm with ice cream.
Notes
Recommended Products
Recipe Source: adapted a little from Ina Garten
Amazing recipe! such a good taste and you can leave it in the fridge for a few days and it will still taste amazing!
Thank you!
I found this recipe in my Mom’s Better Homes cookbook when I decided I wanted to learn how to cook and bake at age 10. I always put chopped pecans in the brownie batter. Brownie pudding always makes me smile.
There are recipes I find like this where I feel like I struck gold. These remind me of the inside of chocolate lava cakes (but you get a whole pan!). So good, so perfectly rich. Will be making when I get a craving for one of my favorite desserts!!
Can I substitute almond flour for the wheat flour?
I haven’t tried that so I’m not sure, but if you’ve been able to substitute almond flour for other dessert recipes before, it might be worth a try!
Does the cake cook differently if you mix for too long after adding coco mix?
It might, I’m not sure.
I can’t tell you how yum this is. It’s perfect for a night in with Netflix or to impress visitors at dinner. You won’t regret making this.
My 17 yr old daughter made this one Sunday afternoon. It was delicious ! We used a glass baking dish for the brownies and a much larger 1/2 sheet cake pan for the water bath. Worked out great.
Made it twice, it was delicious.. but every time it turned out cakey rather than pudding-like. I did it for 60min then for 45min and it still turned out cakey. I think it has to do with the pan, as I only have an 8×8 that can fit in the bigger pan. I love it regardless of consistency, but I do wonder how I can make it pudding like without changing the pan.
hi mel
you killing me finallyyyyy
with your recipes. 🙂
all are amazing easy so yummmmmmi
i enjoy when i see your posts, pictures and wowww you have 5 kids …
how you could manage & do these?
with best wishes & good luck for you <3