0 from 114 votes
Brownie Pudding
My Brownie Pudding is a rich chocolate dessert with a crispy, crackly crust and a dense, spoon-able center. It's like a deep-dish chocolate cake!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 477 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup (8 ounces) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all purpose flour or cake flour
- 1/4 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp vanilla bean paste or the seeds from one vanilla bean. You can also use vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F and butter an 9x12 inch oval baker (2 qt) You can also use an 8x8 baking dish. Make sure you have a larger baking dish or roasting pain handy that your baker will fit into for making a water bath.
- Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.
- In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.
- In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.
- Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.
- Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.
- Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.
- Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.
- Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake. Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.
Cup of Yum
Notes
- *recipe from Ina Garten's Back to Basics
- in place of the flour you can use almond flour or any nut meal
- replace vanilla extract with almond extract, or simply leave it out
Nutrition Information
Serving
1serving
Calories
477kcal
(24%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
109mg
(5%)
Potassium
169mg
(5%)
Fiber
3g
(12%)
Sugar
51g
(102%)
Vitamin A
828IU
(17%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 477
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 109mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 828IU | 17% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.