Brownie Pudding Recipe

Introduction

Brownie pudding is a decadent dessert that combines the rich flavor of brownies with a soft, custard-like texture. This warm, chocolatey treat is perfect for serving with a scoop of ice cream to balance its fudgy sweetness.

Ingredients

• 3/4 cup cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 5 large eggs
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 sticks salted butter (melted)
• Ice cream (for serving)

Instructions

1. Step 1: Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish with nonstick cooking spray or butter.
2. Step 2: In a small bowl, whisk together the cocoa powder, flour, and salt until combined.
3. Step 3: In a large bowl, use an electric hand mixer or stand mixer to beat the eggs and sugar on medium speed for 5-7 minutes, until the mixture is very thick and light yellow. This step is key for the dessert’s texture.
4. Step 4: Add the vanilla extract and the cocoa-flour mixture to the eggs. Mix on low speed until just combined and no dry streaks remain. With the mixer still on low, slowly add the melted butter and stir until incorporated.
5. Step 5: Pour the batter evenly into the prepared baking dish and place it inside a larger baking pan. Carefully pour very hot water into the larger pan until it reaches halfway up the sides of the brownie pudding dish.
6. Step 6: Bake for 60 minutes. The top will form a crust while the middle appears underbaked. Remove the baking dish from the water bath carefully.
7. Step 7: Let the brownie pudding cool for 10-20 minutes. Serve warm alongside ice cream.

Tips & Variations

• For extra richness, use dark cocoa powder and ensure the butter is melted but not hot before adding.
• Beating the eggs and sugar thoroughly is crucial; do not rush this step to achieve the right texture.
• Serve with a scoop of vanilla or coffee ice cream to complement the chocolate flavor.
• You can add a pinch of instant espresso powder to enhance the chocolate depth.

Storage

Store leftover brownie pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions gently in the microwave for 20-30 seconds. Add fresh ice cream or whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsweetened cocoa powder instead of Dutch-process?

Yes, either regular or Dutch-process cocoa powder works well. Dutch-process tends to have a milder, less acidic flavor, but both give great results.

Why does the brownie pudding look underbaked in the center?

The center remains soft and custardy on purpose. The dessert finishes setting as it cools, creating its signature pudding-like texture beneath the crusty top.

Brownie Pudding Recipe

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★★★★★

4.8 from 121 reviews

This Brownie Pudding recipe offers a rich, decadent dessert with a moist, fudgy center and a crisp, crackly top. Baked in a water bath, this pudding balances the deep chocolate flavor from Dutch-process cocoa with the lightness achieved by beating eggs and sugar until fluffy. Served warm with ice cream, it’s the perfect cozy treat for chocolate lovers.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup cocoa powder (Dutch-process or regular; dark cocoa powder works great)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Wet Ingredients

• 5 large eggs
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 sticks salted butter (melted)

For Serving

• Ice cream (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 2-quart baking dish with nonstick cooking spray or butter to prevent sticking.
2. Mix Dry Ingredients: In a small bowl, whisk together the cocoa powder, flour, and salt to combine evenly.
3. Beat Eggs and Sugar: Using an electric hand mixer or stand mixer with paddle attachment, beat the eggs and granulated sugar on medium speed for 5-7 minutes until the mixture is very thick, pale, and light yellow in color. This aeration is crucial for the dessert’s texture.
4. Add Flavor and Dry Ingredients: Add vanilla extract to the egg mixture. Then, on low speed, gradually mix in the cocoa, flour, and salt mixture until just combined with no dry streaks.
5. Add Melted Butter: While mixer is on low, carefully pour in the melted butter and mix until fully incorporated, ensuring the batter is smooth and homogenous.
6. Prepare Water Bath and Bake: Spread the batter evenly into the prepared 2-quart baking dish. Set this dish inside a larger baking pan. Pour very hot water into the larger pan until it reaches halfway up the sides of the brownie pudding dish. Bake for 60 minutes. The top will form a crust, while the center will remain underbaked and gooey.
7. Cool and Serve: Remove the brownie pudding dish carefully from the water bath. Allow the pudding to cool for 10-20 minutes before serving warm. Serve with scoops of ice cream for the best experience.

Notes

• The water bath helps the pudding cook gently and evenly, preventing it from drying out and producing the signature fudgy texture.
• For the best results, do not shorten the egg and sugar beating time; it’s essential for the pudding’s airy texture.
• You can use either Dutch-process or regular cocoa powder; darker cocoa enhances the chocolate flavor.
• Salted butter adds a subtle salty contrast, but unsalted butter can be used with the addition of a pinch more salt if desired.
• For a more decadent dessert, serve the brownie pudding with vanilla, chocolate, or caramel ice cream.
• The dessert is best enjoyed warm but can be stored covered in the refrigerator for up to 3 days and gently reheated before serving.

Keywords: brownie pudding, chocolate dessert, baked chocolate pudding, fudgy chocolate dessert, water bath baking, warm chocolate dessert