A cross between a brownie and pudding and super chocolatey!
Ingredients:
- ¾cupunsweetened cocoa powder
- ½cupall-purpose flour
- 2cupsgranulated sugar
- 4eggs(at room temperature)
- Seeds scraped from 1 vanilla bean
- 1cupunsalted butter(melted and cooled to room temperature)
Directions:
- 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.
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: 22.1%
Calcium: 3.9%
Iron: 14%
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!