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Chocolate Brownie Pudding Recipe

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This decadent Chocolate Brownie Pudding combines the rich, fudgy texture of a brownie with the creamy softness of a pudding. Baked in a water bath, it emerges with a perfectly gooey center and tender edges, making it an irresistible dessert served best warm with a scoop of vanilla ice cream. Ideal for chocolate lovers seeking a comforting and elegant treat.

Ingredients

Brownie Pudding

  • 1 cup unsalted butter
  • 4 large eggs
  • 2 cups white sugar
  • ¾ cup Dutch cocoa powder
  • ½ cup all-purpose flour
  • 3 teaspoons vanilla extract
  • 2 teaspoons coffee extract (optional)

To Serve

  • Vanilla ice cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly butter a 9-inch skillet to prevent sticking.
  2. Melt Butter: Melt the unsalted butter completely in a saucepan or microwave, then set it aside to cool to avoid cooking the eggs later.
  3. Sift Dry Ingredients: Sift together the Dutch cocoa powder and all-purpose flour to remove lumps and ensure an even mix.
  4. Beat Eggs and Sugar: Using a mixer, beat the eggs and white sugar on medium-high speed for 5 to 10 minutes until the mixture becomes very thick, light yellow, and fluffy to incorporate air for a light texture.
  5. Add Flavorings and Dry Mix: Reduce the mixer speed to low. Gently add vanilla extract, coffee extract (if using), and the sifted cocoa and flour mixture. Mix slowly until just combined to retain the airy batter.
  6. Incorporate Butter: Slowly pour in the cooled melted butter and mix only until fully combined to maintain batter texture without overmixing.
  7. Prepare Water Bath: Pour the batter into the prepared skillet. Place the skillet inside a larger baking pan and carefully add warm water to the larger pan until it comes halfway up the side of the skillet to create a water bath that ensures even gentle baking.
  8. Bake: Bake in the preheated oven for 60 minutes. The pudding will look underbaked when done; this is normal and essential for the soft, gooey center.
  9. Cool and Serve: Remove the skillet from the water bath and let it cool in the refrigerator. Serve the Chocolate Brownie Pudding chilled or slightly warmed with a side of vanilla ice cream for the perfect contrast.

Notes

  • The coffee extract is optional but enhances the chocolate flavor.
  • Using Dutch cocoa powder provides a richer and smoother chocolate taste compared to natural cocoa powder.
  • Do not overbake; the pudding should remain moist inside.
  • A water bath helps prevent cracking and ensures even cooking.
  • Leftovers can be refrigerated and gently reheated before serving.
  • For a dairy-free version, substitute butter with a plant-based alternative and serve with non-dairy ice cream.

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