Description
This Viral Brownie Pudding Recipe offers a rich and fudgy dessert experience, combining the dense texture of a brownie with the soft, pudding-like center. Baked in a water bath for a moist finish, it’s perfect served warm with ice cream or fresh berries for an indulgent treat.
Ingredients
Scale
For the Brownie Pudding Batter
- 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
For Baking Setup
- Hot tap water (for water bath)
- Butter (for greasing baking dish)
For Serving
- Ice cream (optional, for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325℉ (163℃). Grease a 2-quart baking dish thoroughly with butter and set it inside a deep roasting pan or similar container to create a bath for water baking.
- Prepare Water Bath: Pour hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish. This water bath helps to keep the brownie pudding moist during baking.
- Melt Butter: In a medium saucepan, melt 1 cup of unsalted butter over low heat. 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 using a hand mixer in a large bowl), beat 4 x-large eggs and 2 cups granulated sugar on medium-high speed (speed 6) for 5 to 7 minutes until the mixture is thick, pale yellow, and fluffy. Scrape down the bowl occasionally to ensure even mixing.
- Add Vanilla and Coffee Extract: Slice the vanilla bean lengthwise and scrape out the seeds, then mix them into the egg and sugar mixture. Stir in the ¾ teaspoon coffee extract if using, blending well.
- Incorporate Dry Ingredients: Sift together ¾ cups unsweetened cocoa powder, ½ cup all-purpose flour, and ¾ teaspoon fine sea salt. Add these sifted dry ingredients to the egg mixture and gently mix just until combined, ensuring not to overmix. Scrape down the bowl sides and bottom.
- Add Melted Butter: With the mixer running on low speed, slowly pour the cooled melted butter into the batter. Scrape out all remaining butter from the pan to maximize richness.
- Fold the Batter: Remove the mixer and use a rubber spatula to fold the batter gently for 15 to 30 seconds, ensuring full incorporation without deflating the air whipped into the eggs.
- Transfer Batter to Dish: Pour the prepared batter into the greased baking dish, smoothing the top with a spatula for an even surface.
- Bake in Water Bath: Carefully place the baking dish into the roasting pan filled with hot water and bake at 325℉ for 45 to 60 minutes. The brownie pudding is done when a cake tester inserted about 2 inches from the edge comes out mostly clean although the center remains very jiggly and saucy.
- Rest and Serve: Allow the baked pudding to rest for 5 to 10 minutes before scooping. Serve warm in bowls, topped with ice cream, fresh berries, or a drizzle of heavy cream as preferred.
Notes
- The coffee extract is optional but enhances the chocolate flavor without adding bitterness.
- Use room temperature eggs to ensure better volume when beating.
- Sifting dry ingredients avoids lumps and helps with texture.
- The water bath baking method keeps the brownie pudding moist and prevents cracking.
- For best results, scrape down the bowl frequently during mixing to ensure even incorporation.
- If a vanilla bean is not available, substitute with 1 teaspoon of pure vanilla extract.
- The center will remain soft and pudding-like even when fully baked; this is intentional.
