Brownie Pudding
The ultimate comfort food, Brownie Pudding combines rich chocolate flavors with a creamy pudding-like texture. This easy dessert is perfect for any occasion and is sure to satisfy your sweet cravings. Treat yourself tonight!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Frying Pan
Ingredients
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 cups granulated sugar
- 4 eggs eggs at room temperature
- 1 vanilla bean seeds scraped from 1
- 1 cup unsalted butter melted and cooled to room temperature
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Butter a 2-quart baking dish using unsalted butter.
- Sift together the unsweetened cocoa powder and all-purpose flour in a medium bowl.
- In a large mixing bowl, use an electric mixer to beat the granulated sugar and eggs on medium-high speed until pale and light yellow, about 5 to 10 minutes.
- Reduce the mixer speed to low and add the vanilla bean seeds along with the sifted cocoa and flour mixture. Mix only until combined.
- Still on low speed, slowly pour in the unsalted butter, mixing until just combined.
- Scrape the brownie mixture into the prepared baking dish.
- Place the baking dish into a larger baking pan and add enough hot tap water to come halfway up the sides of the baking dish.
- Bake in the preheated oven for 1 hour.
- Remove the baking dish from the larger pan and place it on a wire rack to cool completely.
- Serve at room temperature.
- Store leftovers, covered, in the refrigerator for up to 3 days.
Notes
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
- Freezing: You can freeze Brownie Pudding in an airtight container for up to a month.
- Pairing: Enjoy with vanilla ice cream or fresh berries.
- Serving warm: Reheat slightly before serving for the best experience.
- Variation: Add nuts or chocolate chips for extra texture.