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Brownie Pudding Recipe

A cross between a brownie and pudding and super chocolatey!
Course Dessert
Cuisine American
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Servings 6 to 8 servings
Calories 635 kcal
Author Michelle

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 Facts
Brownie Pudding Recipe
Amount Per Serving
Calories 635 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 190mg63%
Sodium 48mg2%
Potassium 224mg6%
Carbohydrates 81g27%
Fiber 3g13%
Sugar 66g73%
Protein 7g14%
Vitamin A 1105IU22%
Calcium 39mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.