Chocolate Brownie Pudding
User Reviews
4.9
Chocolate Brownie Pudding
Description
Chocolate Brownie Pudding uses cocoa, butter, and eggs beaten together to create a thick, light batter that yields a fudgy yet tender dessert. The recipe’s special technique involves placing the batter in a buttered skillet, then baking it in a water bath at a moderate temperature. This ensures gentle cooking, allowing the outside to set while keeping the inside soft and pudding-like. Though the baked pudding appears underdone when removed from the oven, chilling it in the refrigerator helps it firm up and develop a chewy, moist texture.
The dessert's flavor is rich chocolate accented with vanilla and optional coffee extract, enhancing depth. It pairs beautifully with a scoop of vanilla ice cream that melts over the warm pudding, providing contrast in temperature and texture. The method highlights the importance of whipping the eggs and sugar until very fluffy to incorporate air and achieve the right lift and lightness.
Noteworthy is the step requiring sifting the flour and cocoa powder to avoid lumps and ensure a smooth batter. Serving from the skillet aids its rustic presentation, and chilling time is crucial for the pudding’s final consistency. Overall, this recipe produces a comforting chocolate dessert with distinctively moist, tender qualities derived from its gentle baking approach.
Ingredients
- 1 cup butter unsalted
- 4 egg large
- 2 cups white sugar
- ¾ cup Dutch process cocoa powder
- ½ cup all-purpose flour
- 3 teaspoon vanilla extract
- 2 teaspoons coffee extract optional
- vanilla ice cream for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly butter a 9 inch skillet.
- Melt the butter and set aside to cool.
- Sift the cocoa powder and flour together and set aside.
- In your mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the vanilla, coffee extract, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.
- Pour the mixture into the skillet and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish. Carefully place it into the oven, making sure not to slosh the water around and bake for 60 minutes.
- When it's time to take it out - don't fear - it's absolutely going to look like it's under-baked. (that's normal) Remove the skillet from the water and place in the fridge to cool. Serve in the skillet with ice cream on the side.
Notes
- Carefully whisk eggs and sugar for 10 minutes until pale and fluffy to achieve the pudding’s light texture.
- Sift the cocoa powder and flour to prevent lumps and ensure smooth batter consistency.
- Use a water bath during baking to allow gentle cooking and maintain moisture.
- Chill the pudding in the refrigerator after baking to help it set and develop its characteristic texture.
- Serve with vanilla ice cream for temperature and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 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 | 37mg | 2% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 828IU | 17% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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