Description
This Viral Brownie Pudding recipe combines the rich, fudgy texture of a brownie with the luscious, creamy characteristics of a pudding. Baked in a water bath to achieve a perfectly moist and tender consistency, this dessert is decadently chocolatey and ideal when served warm with a scoop of ice cream or fresh berries.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (227g, plus more for greasing the dish)
- 4 x-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
- Ice cream (for serving)
- Hot tap water (for water bath)
Instructions
- Preheat and prepare the baking dish: Preheat the oven to 325℉. Grease a 2-quart baking dish with butter, and place the dish inside a deep roasting pan or similar vessel to prepare for a water bath.
- Set up water bath: Pour enough hot tap water into the roasting pan to come halfway up the sides of the baking dish. This helps cook the pudding gently and evenly.
- Melt the butter: In a medium pot, melt 1 cup of unsalted butter. Remove from heat and allow it to cool slightly while preparing the batter.
- Beat eggs and sugar: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, add the eggs and granulated sugar. Beat on medium-high speed (speed 6 if using a KitchenAid) for 5 to 7 minutes, scraping down the sides intermittently, until the mixture is thick and pale yellow.
- Add vanilla and coffee extract: Slice the vanilla bean in half lengthwise and scrape out the seeds using the flat edge of a knife. Stir the vanilla seeds and coffee extract (if using) into the egg mixture until combined.
- Incorporate dry ingredients: Sift together the cocoa powder, all-purpose flour, and fine sea salt directly into the egg mixture. Mix on low speed just until combined, then scrape down the sides to ensure even mixing.
- Add melted butter: With the mixer running on low, slowly pour in the melted butter, making sure to scrape all remaining butter from the pot into the batter.
- Fold the batter: Use a rubber spatula to scrape down the sides and bottom, then gently fold the batter for 15 to 30 seconds to fully incorporate the butter and achieve a smooth consistency.
- Pour batter into baking dish: Transfer the batter to the greased baking dish and smooth the top with the spatula.
- Bake in water bath: Place the baking dish into the water bath setup and bake for 45 to 60 minutes. The pudding is done when a cake tester inserted about 2 inches from the edge comes out mostly clean. The center will remain jiggly and saucy.
- Rest and serve: Let the brownie pudding rest for 5 to 10 minutes. Serve warm in bowls alongside ice cream, fresh berries, or a drizzle of heavy cream for an extra indulgent dessert.
Notes
- Using a vanilla bean adds depth of flavor, but vanilla extract can be substituted.
- The coffee extract is optional but enhances the chocolate flavor.
- The water bath ensures even baking, preventing the pudding from cracking or drying out.
- Allowing the pudding to rest slightly before serving improves texture and flavor.
- Serving with ice cream or fresh berries complements the rich pudding perfectly.
