Chocolate Brownie Pudding Recipe

Introduction

Chocolate Brownie Pudding is a rich, decadent dessert that combines the fudgy texture of brownies with the softness of pudding. It’s perfect for chocolate lovers looking for a warm, comforting treat that pairs beautifully with vanilla ice cream.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 325 degrees F and lightly butter a 9-inch skillet.
2. Step 2: Melt the butter and set it aside to cool.
3. Step 3: Sift together the cocoa powder and flour, then 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 mixer speed to low and add the vanilla extract, coffee extract (if using), and the cocoa-flour mixture. Mix slowly until just combined.
6. Step 6: Slowly pour in the cooled butter and mix again until just combined.
7. Step 7: Pour the batter into the prepared skillet and place the skillet inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the side of the skillet.
8. Step 8: Carefully place the pans in the oven and bake for 60 minutes. The pudding will look under-baked when done, but this is normal.
9. Step 9: Remove the skillet from the water bath and refrigerate until cool.
10. Step 10: Serve the pudding in the skillet with vanilla ice cream on the side.

Tips & Variations

• Using coffee extract enhances the chocolate flavor but can be omitted if preferred.
• For a deeper chocolate taste, use high-quality dutch-processed cocoa powder.
• Make sure not to overmix the batter after adding the flour to keep the texture light.
• Serve warm or cold depending on your preference; both are delicious.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave if you prefer it warm, or enjoy it chilled. To maintain the best texture, avoid freezing this pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the pudding look under-baked after baking?

This pudding is designed to be soft and slightly gooey inside, so it will look under-baked when removed from the oven. Chilling it in the refrigerator allows it to set properly.

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

Yes, you can use regular cocoa powder, but dutch-processed cocoa has a smoother, less acidic flavor which enhances the dessert’s richness.

Chocolate Brownie Pudding Recipe

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5 from 103 reviews

This Chocolate Brownie Pudding is a decadent dessert featuring a rich, fudgy texture with deep cocoa flavor, baked in a water bath for extra moistness. Served warm and topped with creamy vanilla ice cream, it’s the perfect comforting treat for chocolate lovers.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 teaspoon vanilla extract
• 2 teaspoons coffee extract (optional)

Serving

• Vanilla ice cream for serving

Instructions

1. Preheat and prepare skillet: Preheat your oven to 325 degrees F (163°C). Lightly butter a 9-inch skillet to prevent sticking.
2. Melt butter and set aside: Melt the unsalted butter in a saucepan or microwave and allow it to cool to room temperature.
3. Sift dry ingredients: Sift together the dutch cocoa powder and all-purpose flour in a bowl, then set aside to ensure no 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 and light yellow in color.
5. Add extracts and dry mix: After 10 minutes, reduce the mixer speed to low and slowly add the vanilla extract, coffee extract (if using), and the sifted cocoa powder and flour mixture. Mix gently until just combined.
6. Incorporate melted butter: Slowly pour in the cooled melted butter while mixing at low speed. Mix just until everything is combined—avoid overmixing.
7. Prepare water bath and bake: Pour the batter into the prepared skillet. Place the skillet inside a larger baking pan and carefully add warm water to the larger pan until it reaches halfway up the side of the skillet. This water bath ensures gentle, even cooking. Place in the oven and bake for 60 minutes.
8. Cool and serve: Do not worry if the pudding looks under-baked when removing from the oven; this is normal. Remove the skillet from the water bath, then refrigerate to cool. Serve chilled in the skillet with vanilla ice cream on the side.

Notes

• Using a water bath (bain-marie) helps prevent cracking and keeps the pudding moist.
• Coffee extract is optional but enhances the chocolate flavor.
• Do not overbake; the pudding should remain fudgy and slightly under-baked in the center.
• Letting it chill in the fridge helps set the pudding before serving.
• Best served with vanilla ice cream to complement the rich chocolate flavor.

Keywords: Chocolate Brownie Pudding, Fudgy Brownie, Water Bath Brownie, Chocolate Dessert, Skillet Brownie