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Brownie Pudding Recipe

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4.3 from 8 reviews

This Brownie Pudding recipe delivers a rich, fudgy dessert with a pudding-like texture that is delightfully gooey when warm. Baked in a water bath to ensure gentle cooking, it features a tender, slightly under-baked center contrasted by firmer edges, making it an indulgent treat perfect for any occasion.

Ingredients

Brownie Pudding Ingredients

  • 1 cup (8 ounces) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (or cake flour)
  • 1/4 tsp salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tsp vanilla bean paste (or the seeds from one vanilla bean; vanilla extract can also be used)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat and prepare the baking dish: Preheat your oven to 325°F. Butter a 9x12 inch oval baker (2 qt) or an 8x8 inch baking dish. Have a larger baking dish or roasting pan ready that fits your baking dish for the water bath.
  2. Melt the butter: Melt the butter using a stovetop or microwave method, then set it aside to cool to room temperature.
  3. Mix dry ingredients: In a small bowl, thoroughly combine the cocoa powder, flour, and salt. Whisk or sift to eliminate lumps and set aside.
  4. Beat eggs and sugar: Using a stand mixer with a paddle attachment or electric beaters, beat the eggs and granulated sugar on medium-high speed for 5–10 minutes until the mixture becomes thick and pale yellow, about 7 minutes.
  5. Add vanilla and dry mixture: Reduce mixer speed to low and slowly incorporate the vanilla bean paste, followed by the cocoa powder mixture.
  6. Add melted butter: Pour the cooled melted butter in a steady stream into the batter. Mix just until combined, then stop the mixer.
  7. Incorporate batter by hand: Use a spatula to scrape the sides and bottom of the bowl, mixing everything well by hand. Pour the batter into your prepared baking dish.
  8. Prepare and place water bath: Position your larger pan on the oven rack, set the baking dish inside it, and carefully pour hot water up to halfway up the sides of the baking dish.
  9. Bake: Bake for 1 hour. The edges should be firm while the center remains soft. It’s better to slightly under-bake for the perfect gooey texture. Remove from oven and allow to cool partially before serving.
  10. Serve: Enjoy warm, at room temperature, or cold. The pudding is gooey and most luscious when still warm. Optionally, dust with powdered sugar.

Notes

  • Using a water bath helps gently cook the brownie pudding, creating its signature soft, pudding-like texture.
  • Beating eggs and sugar for sufficient time is critical to incorporate air and achieve a light, thick batter.
  • Ensure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
  • Do not overbake; the center should feel soft to retain the pudding consistency.
  • Vanilla bean paste enhances flavor depth but vanilla extract can be substituted if needed.
  • Dust with powdered sugar before serving for an elegant finish.
  • Use a heatproof, deep baking dish that fits comfortably inside your water bath pan.

Find it online: https://recipefeastful.com/brownie-pudding-recipe/