Brownie Pudding


This is an incredible recipe that satisfies the two different dessert cravings I often have: the chewy, and the creamy. While I could’ve baked a slice of chocolate cake with a fudge ganache and a buttercream frosting, why wouldn’t I just mix up this super-easy brownie pudding? The texture of this is exactly what it looks like: it has a thin, crackly crust that sizzles ever so slightly on your palate, and once you get past that initial thin layer it’s just full of chocolatey ooey gooey goodness. I also added a splash of bourbon because bourbon has never once failed me in my chocolate baking endeavors.


I mean seriously. Just look at that. This was delicious warm, and I didn’t eat this with vanilla ice cream but I’ll bet the differing textures of cold, warm, creamy and fudgey would have been a veritable party in your mouth. This recipe is very forgiving, and because it’s baked in a bain marie (or water bath), would not screw up easily. You’re also bound to have most, if not all of the ingredients in your pantry. I highly recommend this recipe for impressing boyfriends and small children. You can thank me later.

Brownie Pudding
Makes a 1 quart casserole
Adapted from Ina Garten

1 stick unsalted butter
2 large eggs (I used two medium and it was fine)
1 cups sugar
6 tbsps good dutch processed cocoa powder
1/4 cup all-purpose flour
1 tsp vanilla essence
A splash of bourbon – I wanna say a tablespoon, but it is up to your discretion
Vanilla ice cream, for serving – which I found entirely unnecessary considering how delicious the pudding was

Preheat the oven to 325 F. Melt the 1/2 pound of butter in the microwave. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on med-high speed for ~ 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together to remove the lumps. Set aside.

When the egg-sugar mixture is ready, reduce the speed to low. Add the vanilla seeds, framboise (if using), and the cocoa-flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter. Mix again just until combined.

Pour the brownie mixture into a 9×5 or 8×8 pan. Place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish. Bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked. This dessert is between a brownie and a pudding- so it should.

Allow to cool and serve with vanilla ice cream.

8 thoughts on “Brownie Pudding

    1. Hi Bobby, I don’t think cornflour will give you the texture you want. I’m going to guess that it will become more gluey and lumpy.

  1. Wow, this sure looks good! I just have one question regarding the instructions
    After pouring the batter in the pan, and then pouring the water, do you mix it a bit before putting it in the oven, or leave it as it is, batter at the bottom and water at the top?
    Thanks,
    Amanda Benson

    1. Hey Amanda, you put the water in the water bath/large baking pan, not in the same pan as the brownie batter! Hope that helps 🙂

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