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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/brownie-pudding-recipe/