Brownie Pudding

Brownie Pudding

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.

Brownie Pudding

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.

Brownie Pudding
 
Prep time
Cook time
Total time
 
Warm, molten chocolate brownie pudding served with vanilla ice cream.
Author:
Yield: Serves 6
Ingredients
  • 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
Directions
  1. Preheat the oven to 325°F. Lightly grease a 2-quart baking dish.
  2. 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.
  3. 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.
Notes
Adapted from The Barefoot Contessa.

 

Comments

  1. Tyler says

    I am just curious, I have made other brownie puddings in the past, is this one overly sweet? I have always wanted to try this recipe from Ina.

    I have made the kind where you make a thick batter and then miix brown sugar and cocoa together, sprinkle it on top of the batter and add some hot water and bake. It separates and creates a brownie type thing, and pudding on the bottom. But that one was soo sweet! How is yours?

    • Riley says

      Tyler, I thought this one had just the right amount of sweetness. I know what you mean, because I always think a lot of chocolate desserts are way too sweet, but this one was perfect!

  2. says

    Well that looks amzing. I’ve never had brownie pudding before, but it sounds and looks pretty darn amazing. I’ll have to give this, or something similar, a try!

  3. Lisa says

    Hi, my son found your recipe and everyone absolutely loved it, thanks!! I am not much of a baker though and hoped you could update Step #3 on when to add the eggs?

  4. Kate says

    I made this for a family dinner tonight. It was a huge success! I’ll definitely have to make it again.

    I drizzled a bit of Bailey’s on top after it was done baking and it really worked with all that ooey, gooey chocolate. I feel like I could play around with other add-ins/ons, too – maybe turn it into a giant s’more? Ooh, or I could do a peanut butter and banana version. Yummy…

    I see many more brownie puddings in my future.

  5. Karly says

    I made this tonight and it reminded me of chocolate bread pudding. Soooo amazing! Hopefully will make for Thanksgiving now.

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