Chocolate Brownie Pudding Recipe

Introduction

Chocolate Brownie Pudding is a rich, decadent dessert that combines the fudgy texture of brownies with a soft, pudding-like center. Served best with a scoop of vanilla ice cream, it makes a perfect treat for chocolate lovers looking for something both indulgent and comforting.

Ingredients

• 1 cup unsalted butter
• 4 large eggs
• 2 cups white sugar
• ¾ cup Dutch cocoa powder
• ½ cup all-purpose flour
• 3 teaspoons vanilla extract
• 2 teaspoons coffee extract (optional)
• Vanilla ice cream for serving

Instructions

1. Step 1: Preheat the oven to 325 degrees F. Lightly butter a 9-inch skillet.
2. Step 2: Melt the butter and set it aside to cool.
3. Step 3: Sift the cocoa powder and flour together and set aside.
4. Step 4: In a mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until very thick and light yellow.
5. Step 5: Reduce the mixer speed to low and add the vanilla extract, coffee extract (if using), and the cocoa and flour mixture. Mix slowly until just combined.
6. Step 6: Slowly pour in the cooled butter and mix again just until combined.
7. Step 7: Pour the mixture into the buttered skillet and place it inside a larger baking pan.
8. Step 8: Add warm water to the larger pan until it reaches halfway up the side of the skillet. Carefully place the setup in the oven and bake for 60 minutes.
9. Step 9: When baking finishes, remove the skillet from the water bath. It will look under-baked—that’s normal. Let it cool in the fridge.
10. Step 10: Serve the pudding warm or chilled in the skillet alongside vanilla ice cream.

Tips & Variations

• For a deeper coffee flavor, substitute the coffee extract with a tablespoon of strong brewed espresso.
• If you prefer a nuttier texture, fold in ½ cup chopped walnuts or pecans before baking.
• Make sure not to overmix after adding the cocoa and flour to keep the pudding light and tender.

Storage

Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. The pudding may firm up when chilled but will soften nicely when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the pudding look under-baked when it’s done?

This dessert has a moist, pudding-like center, so it intentionally looks under-baked. The water bath helps it cook gently without drying out, which is why it remains soft inside.

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can use regular cocoa powder, but Dutch-processed cocoa gives a smoother, less acidic flavor. If using regular cocoa, the taste may be slightly more bitter.

Chocolate Brownie Pudding Recipe

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★★★★★

4.5 from 581 reviews

• Author: Thomas
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This decadent Chocolate Brownie Pudding combines the rich, fudgy texture of brownies with the silky smoothness of a pudding. Baked gently in a water bath, it results in a luscious dessert that’s perfectly soft and moist, best served warm with a scoop of vanilla ice cream for a comforting treat.

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Ingredients

Scale 1x2x3x

Brownie Pudding

• 1 cup unsalted butter
• 4 large eggs
• 2 cups white sugar
• ¾ cup Dutch cocoa powder
• ½ cup all-purpose flour
• 3 teaspoons vanilla extract
• 2 teaspoons coffee extract (optional)

For Serving

• Vanilla ice cream

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Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 325°F (163°C). Lightly butter a 9-inch skillet to prevent sticking and set aside.
2. Melt Butter: Melt the unsalted butter over low heat or in the microwave. Once melted, set it aside to cool while you prepare the other ingredients.
3. Sift Dry Ingredients: Sift together the Dutch cocoa powder and all-purpose flour in a bowl to ensure they are well combined and free of lumps.
4. Beat Eggs and Sugar: Using a mixer, beat the eggs and white sugar on medium-high speed for 5 to 10 minutes until the mixture becomes very thick, pale, and light yellow in color. This step is crucial for the pudding’s light texture.
5. Incorporate Flavors and Dry Ingredients: Reduce mixer speed to low. Add the vanilla extract, coffee extract (if using), and the sifted cocoa and flour mixture slowly. Mix just until combined to avoid overworking the batter.
6. Add Melted Butter: Slowly pour the cooled melted butter into the mixture while mixing gently until everything is fully combined and smooth.
7. Prepare Water Bath and Bake: Pour the batter into the prepared skillet. Place the skillet inside a larger baking pan. Carefully add warm water to the larger pan until it reaches halfway up the side of the skillet. This water bath will help the pudding cook gently and evenly. Place everything in the preheated oven and bake for 60 minutes.
8. Cool and Serve: After baking, the pudding will look undercooked and very soft—that is normal. Remove the skillet from the water bath and refrigerate it to cool completely. Serve chilled or slightly warmed with a scoop of vanilla ice cream on the side for the best experience.

Notes

• Using a water bath ensures gentle and even cooking, preventing the pudding from drying out.
• The coffee extract is optional but enhances the chocolate flavor deeply; you can omit it if you prefer.
• Make sure not to overmix once flour is added to maintain a tender texture.
• Allow ample beating time for eggs and sugar to create a fluffy base.
• Serve with vanilla ice cream or whipped cream for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Brownie Pudding, chocolate dessert, baked pudding, brownie dessert, easy chocolate pudding