Description
This Viral Brownie Pudding Recipe delivers a rich, fudgy dessert that’s a perfect cross between a moist brownie and a decadent pudding. Baked in a water bath for a silky texture with a slightly saucy center, it’s an indulgent treat ideal for serving warm with ice cream or fresh berries.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (227g, plus more for greasing the dish)
- 4 extra-large eggs (room temperature)
- 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
- Ice cream (for serving)
- Hot tap water (for water bath)
Instructions
- Preheat and prepare baking setup: Preheat the oven to 325°F. Grease a 2-quart baking dish thoroughly with butter, then place it into a deep roasting pan suitable for a water bath.
- Add water bath: Pour hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish. This water bath will help create a smooth pudding texture.
- Melt butter: Melt 1 cup of unsalted butter in a medium pot over low heat. Remove from heat and let cool slightly while preparing the batter.
- Beat eggs and sugar: In a stand mixer bowl fitted with a paddle attachment or a large bowl with a hand mixer, combine eggs and granulated sugar. Beat on speed 6 for 5 to 7 minutes, scraping sides occasionally until the mixture is thick and pale yellow.
- Add vanilla and coffee extracts: Slice vanilla bean lengthwise and scrape seeds into the egg mixture. Add coffee extract if using. Mix gently until combined.
- Sift dry ingredients: Sift cocoa powder, all-purpose flour, and sea salt into the egg mixture. Mix just until combined to avoid overworking the batter.
- Incorporate butter: With mixer running on low speed, slowly pour the melted butter into the batter, scraping out any remaining butter from the pot to ensure full incorporation.
- Fold batter: Use a rubber spatula to scrape the bowl sides and fold the batter gently for 15 to 30 seconds until fully combined.
- Pour batter into prepared dish: Transfer the batter into the greased baking dish and smooth the surface evenly with a spatula.
- Bake in water bath: Place the baking dish in the prepared water bath and bake for 45 to 60 minutes. The center should remain jiggly and saucy while a cake tester inserted 2 inches from the edge comes out mostly clean.
- Rest and serve: Allow the brownie pudding to rest for 5 to 10 minutes before serving. Scoop into bowls and top with ice cream, fresh berries, or a drizzle of heavy cream.
Notes
- Using room temperature eggs helps achieve a better emulsion and thicker batter.
- Coffee extract enhances the chocolate flavor but is optional.
- Grease the dish with butter wrappers for easier cleanup and enhanced flavor.
- The water bath is key for creating the pudding’s signature silky texture.
- Do not overbake; the center should remain slightly saucy for the ideal texture.
- Variations include serving with berries or cream instead of ice cream for different flavor profiles.
