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Brownie Pudding Recipe

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4.3 from 2 reviews

This rich and fudgy Brownie Pudding combines the dense decadence of brownies with a moist, pudding-like texture. Baked in a water bath to ensure a soft center, this dessert is perfect served warm topped with creamy vanilla ice cream for an indulgent treat.

Ingredients

Brownie Pudding

  • ½ pound (2 sticks) unsalted butter, plus extra for greasing the dish
  • 4 large eggs, at room temperature
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • ½ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 325°F and lightly butter an 8x11 oval baking dish to prevent sticking.
  2. Melt Butter: Melt the unsalted butter over low heat and set aside to cool slightly before adding to the batter.
  3. Beat Eggs and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium-high speed for 5 to 10 minutes, until the mixture is very thick and pale yellow, indicating aeration.
  4. Sift Dry Ingredients: While beating the eggs, sift together the cocoa powder and all-purpose flour and set aside to ensure no lumps.
  5. Add Vanilla and Dry Mix: Reduce mixer speed to low; add the vanilla extract followed by the sifted cocoa and flour mixture. Mix just until combined to avoid overworking the batter.
  6. Incorporate Butter: With mixer still on low, slowly pour in the cooled melted butter and mix until just incorporated to maintain the airy texture.
  7. Set up Water Bath and Bake: Pour the batter into the greased baking dish. Place this dish inside a larger baking pan and carefully add very hot tap water into the outer pan until it comes halfway up the sides of the baking dish, creating a water bath for gentle, even cooking.
  8. Bake: Bake for exactly 1 hour. Check doneness by inserting a cake tester about 2 inches from the edge; it should come out mostly clean. The center will be intentionally underbaked to achieve a pudding-like texture.
  9. Cool and Serve: Allow the brownie pudding to cool slightly before serving warm with vanilla ice cream for a perfect contrast of temperatures and textures.

Notes

  • The water bath prevents the edges from overbaking while keeping the center moist and pudding-like.
  • Make sure eggs are at room temperature for the best volume when beating.
  • Do not overmix once the flour and cocoa are added to preserve the lightness of the batter.
  • Serve warm to enjoy the gooey, soft center contrasted with cold ice cream.
  • Use high-quality unsweetened cocoa powder for the best chocolate flavor.

Find it online: https://simpleplatter.com/brownie-pudding-recipe/