Chocolate Brownie Pudding Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour into baking dish: Spread the batter evenly into the prepared baking dish, smoothing the surface for even baking.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/chocolate-brownie-pudding-recipe/
