Description
This Brownie Pudding recipe delivers a rich, fudgy dessert with a unique pudding-like texture. Made by baking a decadent brownie batter in a water bath, it stays moist and incredibly soft in the center. Served warm with vanilla ice cream, it’s a comforting treat perfect for chocolate lovers seeking a luscious, gooey indulgence.
Ingredients
Brownie Pudding Ingredients
- ½ pound (2 sticks) unsalted butter, plus more for greasing the dish
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325°F (163°C). Lightly butter an 8×11 oval baking dish to prevent sticking and set aside.
- Melt Butter: Melt the unsalted butter over low heat or in the microwave, then set it aside to cool slightly so it won’t cook the eggs when combined later.
- Beat Eggs and Sugar: Using a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium-high speed for 5 to 10 minutes. The mixture should become very thick and pale yellow, increasing in volume significantly.
- Sift Dry Ingredients: While the eggs are beating, sift together the cocoa powder and all-purpose flour into a bowl to remove lumps and ensure even mixing.
- Combine Ingredients: Lower the mixer speed to low and add the vanilla extract. Then, gradually add the sifted cocoa and flour mixture, mixing just until combined to maintain airiness.
- Add Butter: With the mixer still on low, slowly pour in the cooled melted butter. Mix just until the batter is fully incorporated, careful not to overmix.
- Set Up Water Bath: Pour the batter into the prepared baking dish. Place this dish inside a larger pan. Carefully add very hot tap water to the outer pan until it reaches halfway up the sides of the baking dish to create a water bath, which ensures gentle, even cooking.
- Bake: Bake for exactly 1 hour. Insert a cake tester about 2 inches from the edge; it should come out mostly clean. The center will appear underbaked, which is intentional for a pudding-like texture.
- Cool and Serve: Let the brownie pudding cool slightly. Serve warm with scoops of vanilla ice cream for a delightful contrast of temperatures and textures.
Notes
- Using room temperature eggs helps achieve the best volume when beating with sugar.
- Be careful not to overmix once the cocoa and flour are added to keep the batter light and airy.
- The water bath prevents the edges from overbaking and maintains the soft pudding center.
- You can substitute vanilla ice cream with whipped cream or mascarpone for serving.
- Ensure the butter is cooled but still pourable to avoid cooking the eggs prematurely.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
