Brownie Pudding

March 31, 2014  //  86 Comments »
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Brownie Pudding | browneyedbaker.com #recipe

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.

Brownie Pudding | browneyedbaker.com #recipe

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!

Brownie Pudding | browneyedbaker.com #recipe

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!

Brownie Pudding | browneyedbaker.com #recipe

Two years ago: Conch Fritters
Three years ago: Vegan Chocolate Cupcakes and S’mores Stuffed Chocolate Chip Cookies
Five years ago: Coconut Butter Thins

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Brownie Pudding Recipe

Servings 6 to 8 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Course: Dessert
Cuisine: American
Author: Michelle
A cross between a brownie and pudding and super chocolatey!

Ingredients:

  • ¾
    cup
    unsweetened cocoa powder
  • ½
    cup
    all-purpose flour
  • 2
    cups
    granulated sugar
  • 4
    eggs
    (at room temperature)
  • Seeds scraped from 1 vanilla bean
  • 1
    cup
    unsalted butter
    (melted and cooled to room temperature)
US Customary - Metric

Directions:

  1. 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.
  2. 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.
  3. 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.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 635kcal
Fat: 35g
Saturated fat: 21g
Cholesterol: 190mg
Sodium: 48mg
Potassium: 224mg
Carbohydrates: 81g
Fiber: 3g
Sugar: 66g
Protein: 7g
Vitamin A: 1105%
Calcium: 39%
Iron: 2.5%

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posted in Brownies, Custard, Meringue & Pudding Desserts, Valentine's Day
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