If you’re looking for a dessert that combines the richness of brownies with the delightful gooeyness of pudding, look no further than Ina Garten’s Chocolate Brownie Pudding. This recipe is perfect for chocolate lovers, offering a warm and comforting finale to any meal.
Why Make This Recipe
This Chocolate Brownie Pudding is great for several reasons. First, the texture is simply divine, balancing between a brownie and a pudding. Second, it is an easy recipe that requires minimal effort with unforgettable results. Finally, it’s an excellent choice for gatherings, as it can be served warm, topped with ice cream or whipped cream, making it a crowd-pleaser.
How to Make Chocolate Brownie Pudding
Ingredients
- ½ pound (2 sticks) unsalted butter, melted and cooled
- 4 large eggs
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder (optional)
- ¼ teaspoon salt
Directions
- Preheat your oven to 325°F (163°C) and butter a 9×13-inch baking dish.
- In a large bowl, beat the eggs and sugar together for 5 to 10 minutes until the mixture is pale and thick.
- Mix in the vanilla extract and the melted butter.
- Sift together the cocoa powder, flour, espresso powder (if using), and salt. Gently fold this dry mixture into the egg mixture until combined.
- Pour the batter into the prepared baking dish. Place this dish in a larger pan and pour hot water around it, creating a water bath.
- Bake for 55 to 65 minutes until the top looks crisp and the center is soft.
- Let it sit for 10 minutes before serving. Top with ice cream or whipped cream as desired.
How to Serve Chocolate Brownie Pudding
Serve the Chocolate Brownie Pudding warm. Scoop it into bowls and top with a generous scoop of ice cream or a dollop of whipped cream. This contrast of warm chocolate and cold cream is delightful.
How to Store Chocolate Brownie Pudding
To store any leftovers, let the pudding cool completely. Then cover it tightly and place it in the refrigerator. It can be enjoyed cold, or you can reheat it in the oven or microwave before serving again.
Tips to Make Chocolate Brownie Pudding
- Don’t overbeat the eggs: Beating the eggs and sugar until thick is crucial, but stop once you reach that consistency to avoid a tough texture.
- Use high-quality cocoa powder: The flavor of your pudding depends significantly on the chocolate used, so opt for a good quality unsweetened cocoa powder.
- Check for doneness: The top should be set, while the center remains soft and pudding-like. This ensures the perfect texture.
Variation
You can add nuts, like walnuts or pecans, for a bit of crunch. Alternatively, try adding a swirl of peanut butter or a pinch of sea salt on top before baking for unique flavor twists.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and refrigerate it. Just give it a quick stir before pouring it into the baking dish and baking.
2. Can I freeze Chocolate Brownie Pudding?
While it’s not ideal, you can freeze individual portions. Just be sure to wrap them tightly. To reheat, allow them to thaw in the fridge overnight and warm them in the oven.
3. What if I don’t have espresso powder?
Espresso powder enhances the chocolate flavor but is optional. You can make the pudding without it, and it will still be delicious!
Chocolate Brownie Pudding
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich dessert combining the textures of brownies and pudding, perfect for chocolate lovers.
Ingredients
- ½ pound (2 sticks) unsalted butter, melted and cooled
- 4 large eggs
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder (optional)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C) and butter a 9×13-inch baking dish.
- In a large bowl, beat the eggs and sugar together for 5 to 10 minutes until the mixture is pale and thick.
- Mix in the vanilla extract and the melted butter.
- Sift together the cocoa powder, flour, espresso powder (if using), and salt. Gently fold this dry mixture into the egg mixture until combined.
- Pour the batter into the prepared baking dish. Place this dish in a larger pan and pour hot water around it, creating a water bath.
- Bake for 55 to 65 minutes until the top looks crisp and the center is soft.
- Let it sit for 10 minutes before serving. Top with ice cream or whipped cream as desired.
Notes
Serve warm with ice cream or whipped cream. Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg
