Chocolate Brownie Pudding-a crisp brownie crust on top with a gooey pudding on the bottom! Top with a scoop of vanilla ice cream or fresh whipped cream.
I know it’s hot outside. Or maybe it’s not where you are. Honestly, with air conditioning, it doesn’t matter what the temperature is outside, if you’re inside. Same with winter, hopefully we all have heat in our homes, and I look forward to pulling out my sweaters, or snuggling under a blanket on the couch.
I don’t let the weather stop me from baking what I want, when I want it.
And you are going to want this Chocolate Brownie Pudding. For dessert, and breakfast, and everything in between.
It’s hard to tell from a photo how gooey good that bottom layer is. Like eating a warm fudge. The top develops a crust like a brownie, only thicker. Crisp, crunchy and chocolatey.
The secret is whipping the eggs until they are a pale, pale yellow. This creates a mousse like batter.
The other secret is baking in a water bath. If you’ve never baked using the water bath method, don’t let it scare you off. All it is, is, placing your baking dish inside of another larger baking pan that’s filled with water. You want to make sure your bottom pan has tall enough sides so the water can go half way up the outside of your baking dish.
The steam from the water, while baking, will create magic. Delicious, gooey, crispy, chocolatey magic.
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Ingredients
- 4 large eggs
- 2 cups sugar
- 1/2 cup all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 cup butter, melted
Instructions
- Place eggs and sugar in a large mixing bowl, Beat on medium speed until thickened and a pale yellow color, about 8 minutes.
- Sift flour and cocoa powder together. Add flour mixture to egg mixture and stir, just until combined.
- Add in vanilla extract and melted butter, mix until incorporated into batter.
- Pour batter into a buttered 2 quart baking dish.
- Place filled baking dish into a larger baking dish and fill with enough hot water to come halfway up the inner baking dish, creating a water bath.
- Bake in a preheated 325 degree oven for 1 hour. Remove from oven and let cool for 30 minutes if serving warm or cool completely to serve later.
- Serve with a scoop of vanilla ice cream or fresh whipped cream.
adapted from Food Network
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Chocolate Crack Pie from The Kitchen is my Playground
Brownie Oreo Ice Cream Bars from Chelsea’s Messy Apron
Joan this look beyond delicious – its the best combination of chocolate pudding and a brownie – YUM
Wow now this is ultimate chocolate goodness! Gooey and soft and all sweet. I will try this out the soonest. More chocolate recipes please!
Amazing!!! LOVE!!!
HA! I love your logic, except we don’t have air conditioning. Since we are coastal, it doesn’t get too bad here, but when it does, it is awful! Baking doesn’t help, but I just wait until the evening to do it! I would for sure turn on my oven for this Brownie Pudding!!
I made something similar to this a while back, and I couldn’t believe how amazingly good it was when it was so simple to make! And all that chocolate!!!
It’s always a good time for chocolatey decadence!!!
Oh my goodness, that glossy crackle on top. Absolute perfection!
AMAZING!!!!!!!!! I made this tonight and it is SO easy, so quick to make and SOOOOOO yummy!!!!! I will now be #1 girlfriend in the world, my boyfriend will love this.
You definitely need ice cream with it though, as it is so rich. Thank you so much for this recipe.
So glad you enjoyed it!
I’m with you – ice cream in the winter, warm brownies in the summer – bring it on! This looks amazing! How neat that it’s in a water bath! Gotta try it!
I love a dessert that magically separates into layers while baking! This looks so delicious!
I made this tonight – delicious! Just as described – a crispy top and just the right kind of light gooey on the inside. I used dark cocoa powder and it was perfect with vanilla ice cream.