Brownie Pudding
User Reviews
4.6
Brownie Pudding
Description
Brownie Pudding combines the rich flavors of cocoa with a unique baking method using a water bath to achieve a dual texture dessert. The batter, composed of cocoa, flour, sugar, and eggs beaten until fluffy, is baked slowly in a 2-quart dish within a larger pan filled with hot water. This setup helps create a firm top crust while the center remains soft and pudding-like. The melted butter adds moisture and richness without overpowering the chocolate notes. Once baked, the pudding has a pleasing contrast between a slightly crisp surface and a silky, dense interior.
The recipe specifies using Dutch-process cocoa for depth but allows for regular or dark cocoa, which contributes to the chocolate intensity. The water bath prevents overbaking and drying out, making the texture more custardy and less cake-like. This dessert lends itself well to serving warm alongside ice cream, where the cold creaminess balances the warm pudding's dense chocolate richness.
For best results, use a 2-quart oven-proof dish around 9 by 12 inches to get the correct batter thickness. If unavailable, adjusting a 9 by 13-inch pan with foil can help mimic this size and texture. The water bath is essential and requires an additional larger pan to hold water halfway up the sides of the baking dish, ensuring even heat distribution and moisture retention during baking.
Ingredients
- ¾ cup Dutch-process cocoa powder or regular; dark cocoa powder works great here
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 5 egg large
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 ticks butter melted, salted
- Ice cream for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note below) with nonstick cooking spray or butter.
- In a small bowl, whisk together the cocoa powder, flour and salt.
- In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don't short the time on this step - it's essential for the texture of the dessert.
- Add the vanilla and flour/cocoa mixture and mix on low speed until just combined and no dry streaks remain. With the mixer on low, carefully add the melted butter and mix until just combined.
- Spread the batter evenly in the prepared pan and place it in a larger baking pan. Place in the oven and carefully pour very hot water into the larger pan until it comes halfway up the sides of the brownie pudding pan.
- Bake for 60 minutes. There will be a layer of crust on the top and the middle will look really underbaked. Remove from the oven and carefully remove the brownie pudding pan from the water bath.
- Allow to cool 10-20 minutes before serving warm with ice cream.
Notes
- Use a 2-quart baking dish approximately 9x12 inches for the best pudding thickness; an improvised size with foil in a 9x13 pan can work.
- A water bath is required for moist, custardy texture—use a larger pan to fill with hot water halfway up the baking dish sides.
- Cocoa powder type affects flavor depth; Dutch-process is preferred but regular or dark cocoa are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 613kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 217mg | 72% |
| Sodium | 421mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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