Description
This Viral Brownie Pudding Recipe combines the rich flavors of a classic brownie with a luscious pudding-like texture. Baked in a water bath to ensure a moist, gooey center and slightly set edges, it creates a perfect dessert experience. Serve warm with ice cream or fresh berries for a decadent treat that’s sure to impress.
Ingredients
Scale
For the Brownie Pudding
- 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
- hot tap water (for water bath)
- butter for greasing
For Serving
- ice cream (optional)
- fresh berries or heavy cream (optional)
Instructions
- Preheat and Prepare Water Bath: Preheat the oven to 325°F (163°C). Grease a 2-quart baking dish thoroughly with butter, using butter wrappers if available. Place the greased baking dish into a deep roasting pan or similar vessel suitable for a water bath.
- Add Hot Water: Pour enough hot tap water into the roasting pan so that it reaches halfway up the sides of the baking dish, creating a water bath to ensure gentle, even baking.
- Melt Butter: Melt 1 cup unsalted butter in a medium saucepan over low heat. Remove from heat and allow to cool slightly while you prepare the batter to avoid cooking the eggs prematurely.
- 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, combine 4 x-large eggs and 2 cups granulated sugar. Beat on medium-high speed (speed 6) for 5 to 7 minutes until the mixture is thick, pale yellow, and ribbons form when the beater is lifted. Scrape down the sides and bottom of the bowl every few minutes for even mixing.
- Add Vanilla and Coffee Extract: Split the vanilla bean lengthwise and scrape out the seeds with the flat edge of a knife. Add the vanilla seeds and ¾ teaspoon coffee extract to the egg and sugar mixture, mixing to combine evenly.
- Sift Dry Ingredients: Sift together ¾ cups unsweetened cocoa powder, ½ cup all-purpose flour, and ¾ teaspoon fine sea salt directly into the egg mixture. Gently mix just until combined, being careful not to overmix, scraping down the bowl as needed.
- Incorporate Melted Butter: With the mixer on low speed, slowly pour the cooled melted butter into the batter. Make sure to scrape out every bit of butter from the pan to include in the batter.
- Fold Batter: Using a rubber spatula, scrape the sides and bottom of the bowl, then fold the batter gently for 15 to 30 seconds to fully incorporate all ingredients without deflating it.
- Pour and Smooth Batter: Transfer the batter into the prepared baking dish and smooth the top evenly with a rubber spatula for uniform baking.
- Bake in Water Bath: Carefully place the baking dish in the roasting pan with the hot water bath. Bake for 45 to 60 minutes. Check doneness by inserting a cake tester about 2 inches from the edge; it should come out mostly clean but the center should remain jiggly and sauce-like.
- Rest and Serve: Allow the brownie pudding to rest for 5 to 10 minutes after removing from the oven. Serve warm by scooping into bowls with ice cream, or alternatively, fresh berries or a drizzle of heavy cream for an elegant dessert presentation.
Notes
- Using the water bath (bain-marie) helps achieve a perfect pudding texture by baking gently and evenly.
- Coffee extract is optional but enhances the deep chocolate flavor.
- Make sure the eggs are at room temperature for better volume when beating.
- Do not overbake; the center should remain jiggly for the ideal pudding consistency.
- Butter the baking dish well to prevent sticking and to add richness.
- Vanilla bean seeds provide a more intense and natural flavor compared to vanilla extract.
