Brownie Pudding
When I’m in the mood for dessert (which, who are we kidding, is every night), 99 times out of 100, I want chocolate. Sure, if there’s leftover cheesecake or pie, I’ll totally eat that, but otherwise, I’m definitely a chocolate-for-dessert gal. The richer, the better, and if it’s something that I can throw vanilla ice cream on top of, well, that’s the icing on the cake. Enter this baked chocolate dessert that’s part brownie, part pudding and completely decadent.
I’m a big fan of pretty much all things Ina Garten, and have yet to have one of her recipes fail me. This brownie pudding was no exception. It involves an incredibly short list of ingredients (all of which you probably have in your pantry right now), and a super simple preparation. This dessert can be served warm or at room temperature, which makes it a perfect dessert for serving to company. You could bake it earlier in the day, or even the day before, and you’re all set. All that’s left to do is scoop the ice cream!
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I love the varying textures in this dessert; it’s a little bit chocolate pudding and a little bit brownie, complete with the crispy, crackly crust.
If you’re a chocolate lover, this is one dessert that you definitely want to keep close at hand!
Two years ago: Conch Fritters
Three years ago: Vegan Chocolate Cupcakes
Brownie Pudding Recipe
Ingredients
- ¾ cup (64.5 g) unsweetened cocoa powder
- ½ cup (62.5 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 4 eggs, at room temperature
- Seeds scraped from 1 vanilla bean
- 1 cup (227 g) unsalted butter, melted and cooled to room temperature
Instructions
- Preheat oven to 325 degrees F. Butter a 2-quart baking dish; set aside. Sift together the cocoa powder and flour into a medium bowl; set aside.
- Using an electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 to 10 minutes. Reduce the mixer speed to low and add the vanilla bean seeds and the cocoa mixture, mixing only until combined. Still on low speed, slowly pour in the melted butter and mix again until just combined.
- Scrape the brownie mixture into the prepared baking dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish. Bake for 1 hour, at which point a tester inserted 2 inches from the side of the pan will come out with some moist crumbs still attached and the center will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool completely. Serve at room temperature. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can I use regular vanilla extract or will that completely ruin the recipe?
Hi Liz, You can use vanilla extract; I would go with 2 teaspoons in place of the vanilla bean. Enjoy!
This is one of my favorite dessert recipes with company. Everyone loves it!
I can have flour but no sugar. What sugar replacement would you suggest? Without the cooling effect some have? This looks amazing ! My favorite desserts are brownies and molten lava cake!
I love your recipes and have tried many. I’d love to make the brownie pudding now but am wondering if I can double the recipe or would that affect the outcome? A
2 quart pan just doesn’t seem like enough. If I double it could I use a 9 X 13 pan?
Thank you for your help and for sharing your yummy recipes!
Dee
Preheat Oven to 325F Degrees
Here is how I make my Brownie Pudding. I substituted vegetable oil once, because I didn’t have 2 sticks of butter on hand. Making it this way still worked well for me. So I still make it this way.
1 sticks of butter
1/3 cup vegetable oil
4 large eggs, room temperature
2 c. sugar
3/4 c. Cocoa
1/2 c. all purpose flour
2 tsp. vanilla
LOVE THIS RECIPE! Been using it for over a year. It’s Molten Chocolate Perfection, with a big scoop of vanilla bean ice cream…… AMAZING! I love making this to curb that monthly craving that comes on oh so strong .
I want to try this recipe, but create a molten s’mores version of it.
1. Crushed Graham crackers with melted butter mixed together then pressed into the bottom of 2-quart greased pan, bake for 5-10 minutes until solid, cool in refrigerator for 15-20 minutes while preparing the brownie pudding.
2. Pour brownie pudding into cooled graham crust, bake according to instructions.
3. Allow to cool slightly, Top with whole container of Marshmallow Fluff, place until broiler for 3-5 minutes or until the top of the Marshmallow Fluff is browned.
What do you think?
THAT. SOUNDS. AMAZING. Seriously, please do it and let me know how it turns out!