Description
This viral Brownie Pudding recipe offers a rich, fudgy dessert that combines the dense decadence of a brownie with the creamy texture of a pudding. Baked in a water bath for a moist, melt-in-your-mouth experience, this comforting treat is perfect served warm with ice cream or fresh berries.
Ingredients
Scale
For the Brownie Pudding
- 1 cup unsalted butter (227g), plus more for greasing the dish
- 4 extra-large eggs (room temperature) or 5 large eggs
- 2 cups granulated sugar (400g)
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- ¾ teaspoon coffee extract (optional)
- ¾ cups unsweetened cocoa powder (75g)
- ½ cup all-purpose flour (65g), spooned and leveled
- ¾ teaspoon fine sea salt
For Serving
- Ice cream (optional)
- Fresh berries (optional)
- Heavy cream (optional)
Instructions
- Preheat and Prepare Water Bath. Preheat your oven to 325°F (163°C). Grease a 2-quart baking dish thoroughly with butter. Place the baking dish into a deep roasting pan to set up for a water bath.
- Add Hot Water. Pour hot tap water into the roasting pan, filling it until it reaches halfway up the sides of the greased baking dish. This water bath will help bake the pudding gently and evenly.
- Melt Butter. In a medium-sized pot, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly while continuing with the batter preparation.
- Beat Eggs and Sugar. Using a stand mixer with a paddle attachment or a hand mixer, beat the eggs and granulated sugar on medium-high speed (speed 6) for 5 to 7 minutes. This process thickens and pale the mixture, which is essential for a good texture. Scrape the bowl with a spatula every couple of minutes to ensure even mixing.
- Add Vanilla and Coffee Extract. Slice the vanilla bean lengthwise and scrape out the seeds using the flat edge of a knife. Add the vanilla seeds and coffee extract (if using) to the egg mixture and blend until incorporated.
- Sift and Combine Dry Ingredients. Sift together the unsweetened cocoa powder, flour, and fine sea salt into the egg mixture. Mix gently just until combined to avoid overmixing, then scrape down sides and bottom of the bowl.
- Incorporate Melted Butter. With the mixer running on low speed, gradually pour in the cooled melted butter, ensuring all butter is added by scraping the pot. Continue mixing until combined.
- Fold the Batter. Using a rubber spatula, scrape the batter from the sides and bottom of the bowl and fold for 15 to 30 seconds to blend thoroughly without deflating the mixture.
- Transfer Batter to Baking Dish. Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
- Bake in Water Bath. Place the baking dish into the roasting pan with the water bath and bake for 45 to 60 minutes. Check doneness by inserting a cake tester or knife about 2 inches from the edge; it should come out mostly clean. The center will remain jiggly and sauce-like.
- Rest and Serve. After baking, allow the brownie pudding to rest for 5 to 10 minutes. Serve warm by scooping into bowls topped with ice cream, or alternatively fresh berries or a drizzle of heavy cream.
Notes
- Using a water bath helps the brownie pudding bake evenly and stay moist.
- Coffee extract is optional but enhances the chocolate flavor.
- For best results, use room temperature eggs to help the batter whip up properly.
- Butter wrappers are a handy tool for greasing the baking dish without waste.
- The pudding is intentionally baked so the center remains saucy and gooey for contrast in texture.
- Serving with ice cream, fresh berries, or cream complements the rich chocolate pudding.
