Brownie Pudding
This brownie pudding is the ultimate dessert for serious chocolate lovers. The top forms a delicate brownie crust while the center stays rich, soft, and molten like chocolate pudding. Every spoonful is warm, fudgy, and incredibly decadent.
Servings: 6
Calories: 611kcal
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Silicone spatula
- 2-quart baking dish
- Large baking pan or roasting pan, for water bath
Ingredients
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- 5 eggs large
- 1¾ cups granulated sugar
- 1 tsp vanilla extract
- 2 sticks salted butter melted
Instructions
- Preheat the oven to 325°F and lightly grease a 2-quart baking dish with butter or nonstick spray.
- In a bowl, whisk together the cocoa powder, flour, and salt until evenly combined.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed for 5–7 minutes until thick and pale yellow.
- Add the vanilla extract and the cocoa mixture. Mix on low speed until just combined.
- Slowly pour in the melted butter while mixing on low speed until the batter is smooth.
- Spread the batter evenly into the prepared baking dish.
- Place the dish inside a larger baking pan and carefully pour very hot water into the outer pan until it reaches halfway up the sides of the baking dish.
- Bake for 60 minutes until a crust forms on top and the center remains soft and pudding-like. Let cool for 10–20 minutes before serving.
Notes
- The water bath is essential for creating the signature pudding-like texture under the brownie crust.
- The center may look slightly underbaked when removed from the oven, but it will settle into a rich, gooey pudding as it cools.
Nutrition
Calories: 611kcal | Carbohydrates: 73g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 394mg | Potassium: 236mg | Fiber: 4g | Sugar: 59g | Vitamin A: 1139IU | Calcium: 46mg | Iron: 3mg