Chocolate Brownie Pudding Recipe

Introduction

Chocolate Brownie Pudding is a rich, decadent dessert that combines the fudgy texture of brownies with a soft, pudding-like center. Perfectly balanced with a crisp top and a warm, gooey inside, it makes a comforting treat that’s sure to satisfy any chocolate lover.

Ingredients

• ½ pound (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, at room temperature
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder (optional, enhances chocolate flavor)
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and butter a 9×13-inch baking dish.
2. Step 2: In a large bowl, beat the eggs and sugar with an electric mixer for 5-10 minutes until pale and thick.
3. Step 3: Mix in the vanilla extract and melted butter until well combined.
4. Step 4: In a separate bowl, sift together the cocoa powder, flour, espresso powder, and salt.
5. Step 5: Gently fold the dry ingredients into the egg mixture until just combined.
6. Step 6: Pour the batter evenly into the prepared baking dish.
7. Step 7: Place the baking dish inside a larger pan and pour hot water around it until it reaches halfway up the sides.
8. Step 8: Bake for 55-65 minutes until the top is crisp but the center remains soft and pudding-like.
9. Step 9: Let the pudding sit for at least 10 minutes before scooping. Serve warm with ice cream or whipped cream.

Tips & Variations

• For a deeper chocolate flavor, don’t omit the espresso powder; it enhances richness without tasting like coffee.
• Use high-quality cocoa powder for the best taste and color.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect contrast of temperature and texture.
• Try adding chopped nuts or chocolate chips to the batter for extra texture and flavor.

Storage

Store leftover brownie pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. This dessert is best enjoyed warm but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure other ingredients, like cocoa powder and espresso powder, are also gluten-free.

Why do I need to bake the pudding in a water bath?

Baking in a water bath helps regulate the temperature and creates a moist environment, ensuring the pudding cooks evenly with a soft, creamy center and a crisp top.

Chocolate Brownie Pudding Recipe

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4.7 from 91 reviews

This decadent Chocolate Brownie Pudding recipe features a rich, fudgy texture with a crisp top and a soft, pudding-like center. Baked in a water bath to ensure perfect moisture, it’s an indulgent dessert perfect for chocolate lovers, served warm and topped with ice cream or whipped cream.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ pound (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, at room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract

Dry Ingredients

• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 tablespoon espresso powder (optional, enhances chocolate flavor)
• ¼ teaspoon salt

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) and butter a 9×13-inch baking dish to prepare it for the batter.
2. Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar together for 5 to 10 minutes until the mixture becomes pale and thick, which incorporates air and helps the texture.
3. Add vanilla and butter: Mix the vanilla extract and melted, cooled butter into the egg mixture, ensuring everything is well combined for a smooth batter.
4. Sift dry ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, espresso powder (if using), and salt to remove lumps and evenly distribute the ingredients.
5. Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the wet egg mixture until just combined, taking care not to overmix to maintain a tender texture.
6. Pour into baking dish: Spread the batter evenly into the prepared baking dish, smoothing the surface for even baking.
7. Bake in a water bath: Place the baking dish inside a larger pan and carefully pour hot water around it until it reaches halfway up the sides of the baking dish. This moist cooking environment helps prevent the pudding from drying out.
8. Bake until set: Bake the pudding for 55 to 65 minutes until the top is crisp and set but the center remains soft and pudding-like, providing a delightful contrast in texture.
9. Cool slightly before serving: Allow the pudding to sit for at least 10 minutes before scooping. Serve warm with your choice of ice cream or whipped cream to enhance the indulgence.

Notes

• Espresso powder is optional but recommended as it intensifies the chocolate flavor without adding a coffee taste.
• Ensure eggs are at room temperature for better mixing and texture.
• Use a water bath to keep the pudding moist and prevent cracking.
• Best served warm but can be reheated gently before serving.
• Storage: refrigerate leftovers covered and consume within 3 days.

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