When I was coming up with ideas for My Daily Morsel, I asked some friends and family members for their input. I told my aunt to brainstorm some ideas for a catchy slogan. She replied with “You never know what you’ll choke on. Eat dessert first.” Not what I was expecting, but so true. So I have this question for you. What is dinner without dessert? A failure. What is dessert without chocolate? I think you can answer that one for yourself.
In my life, chocolate is a necessity. So when I need a dessert that has chocolate, chocolate, and a little bit more chocolate, I turn to this Brownie Pudding. Because what is better than a chocolate brownie-pudding hybrid dessert? Again, answer that question on your own time. Right now, we’re talking Brownie Pudding. This decadent dessert is sweet and crumbly with a molten center and crispy edges. It’s the kind of dessert that forces you to skip breakfast and lunch so that you can justify having seconds and thirds after dinner. This is everything that dessert should be, and more.
- 4 large eggs
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 sticks unsalted butter, melted
- 1 tablespoon pure vanilla extract
- Vanilla ice cream, for serving
- Preheat the oven to 325°F. Lightly grease a 2-quart baking dish.
- Beat the eggs and sugar in the bowl of an electric mixer on medium speed for 6 to 8 minutes, until very thick and pale in color. Meanwhile, whisk together the cocoa powder and flour in a small bowl. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated. Slowly mix in the melted butter and vanilla extract.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 1 hour, until a toothpick comes out mostly clean. Remove from the oven and let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream.