Chocolate lovers – this one is for you and it will NOT let you down! Chocolate Brownie Pudding is literally what your dreams are made of!
Chocolate Brownie Pudding is seriously the most decadent and rich dessert I have ever eaten in my entire life! And oh my gosh, is it good. I mean how can you go wrong with butter, sugar and chocolate with ice cream on top?! It’s like a giant molten lava cake and it seriously makes enough to feed a small army. I made it just the 2 of us recently and let’s be honest, it was an issue. I couldn’t be responsible for my actions when left alone with this skillet. Things didn’t end well for me or the Chocolate Brownie Pudding. So word to the wise, it’s best shared.
There are just a few key tips and tricks that make this Chocolate Brownie Pudding even better…
1. When the recipe says to whip your eggs and sugar together for 10 minutes – DO IT! Don’t skimp on the time. It should look nice and fluffy and pale yellow, almost white!
2. You actually have to sift your flour and cocoa powder on this one. I know I tend to skip that step in almost every recipe on this site, but today we are just going for it because we want to make sure there are no clumps or bumps.
And with that said, I leave you with the recipe and I will now go to the gym!
Chocolate Brownie Pudding
Ingredients
- 1 cup unsalted butter
- 4 large eggs
- 2 cups white sugar
- 3/4 cup dutch cocoa powder
- 1/2 cup all purpose flour
- 3 teaspoon vanilla extract
- 2 teaspoons coffee extract (optional)
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly butter a 9 inch skillet.
- Melt the butter and set aside to cool.
- Sift the cocoa powder and flour together and set aside.
- In your mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the vanilla, coffee extract, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.
- Pour the mixture into the skillet and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish Carefully place it into the oven, making sure not to slosh the water around and bake for 60 minutes.
- When it’s time to take it out – don’t fear – it’s absolutely going to look like it’s under-baked. (that’s normal) Remove the skillet from the water and place in the fridge to cool. Serve in the skillet with ice cream on the side.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from the Queen of all things food Ina!
How long can you leave it in the fridge before eating?
Can it be eaten warm after baking or does it have to have time to set in the fridge?
best warm but you can totally let it set
Can you make this in a glass baking dish instead of a skillet?
it won’t bake quite the same but it should be very close
If using a cast iron skillet, do we still use the water with the baking pan?
Can I use my vitamix to beat eggs and sugar or will the motor heat up and end up cooking the eggs?
vitamix totally works
[…] I literally can’t get enough of this Chocolate Brownie Pudding for dessert. I’m making it today and planning on taking a spoon to it nightly after […]
Making this to ring in the new year! Quick question- if I made only half the recipe (I didn’t have enough butter to make the whole thing), should I bake for less time?
Thank you Gabby for your amazing recipes!
it will bake slightly faster!
I made this, it was so good! Thanks, Christine
It was great!
I don’t drink alcohol or coffee, what could I substitute for them instead on this recipe please?
Can I use a cast iron skillet?
yup!
I’m totally making this but I need to know where those spoons are from!
vintage
This is DELICIOUS. Very very rich though. I only could eat a few spoonfuls before feeling like i’d had enough. I think if I were to make it again for just my family, I would halve it. So much is going to go to waste. 🙁
Do you think this would work with a gluten free flour, like Bob’s?
haven’t tested it but I think so!
By any chance have you tried it with GF flour?
This sounds delicious and fairly easy to make!!!! Fingers crossed!!
Yummy! Excellent love this recipe!!
Easy to make all from pantry staples plus it’s fun to eat, even without the ice cream. It makes a lot thumbs up from my son. Truly a keeper.
Hi Gaby! I couldn’t find coffee extract…could I use coffee or espresso instead? How much do you think? Should I add hot water to it or just use the ground coffee? Thanks!!
yes! use 1 ounce of espresso
This is the best thing to happen to our quarantine. I can’t wait to make it for a dinner party with guests at some point!
I do not have kahlua anf coffee extract. What should I substitute?
you can just omit it!
Question about this for VDay for two people! Would this recipe worked halved and then baked in a smaller skillet?
yup! but baking time would be shorter!
Came to my senses and did the whole recipe but leftovers! Omg. This is so good.
Can I use a egg replacer for this recipe? Would I still mix for 10 min? Thanks!
I havent tested it so I cant say how it would affect the end result
Quick. Easy. Delicious. Can’t wait!!
do I have to cool it in the fridge, or is the countertop ok?
counter is totally fine -will just take longer to cool
This looks AMAZING! Could you please link the pan you used for this dish in the photos? Thank you ☺️
Made a half recipe in a small ceramic dish nested in the oven bath. This was really fun to make and made Friday night feel pretty special!
What size ceramic dish did you use and how long did you bake it for?
How can I make the chocolate brownie pudding if I don’t have a skillet?
you could use a similar size baking dish
Please – – how can I get a 9-inch skillet in a pan with water without tilting? I do not have huge pans
I put it in a roasting pan
All versions of the recipe (1, or 3X) call for a 9″ skillet. This must be wrong. i was interested because I don’t have a 9″ skillet and was wondering if I made more what size I could use. Would it be possible to make the 1X in a 10″?
when you size up the recipe, it doesn’t adjust the baking vessel – so annoying, I’m sorry!! A 10-inch would totally work for the recipe as 1x
I’m thinking I can make this in ramekins, like a pot de creme, but I’m not sure how to adjust the baking time – how can I tell when it’s done?
havent tested it in ramekins but yes it would work!! When the top starts to get firm, I’d take it out!
Can I freeze the leftovers?
yes! it’ll never get super frozen, but it will get coooold and last a few weeks!
I made the brownie pudding and it was delicious however the top was almost like a macaroon until you got below it then it was what seemed like under cooked but delicious is this correct??
that’s exactly correct!! and I think the pic looks like that too no?
Are these good as left-overs, and how long does it last in the fridge
unfortunately they are AMAZING as leftovers and last in the fridge for at least a week. It’s a real problem in the best way possible 🙂
Can I reheat this? And if so how long for?
you could re-heat portions of it for a few seconds in the microwave!
Love this! If I’m making this for NYE, would it be ok to put together beforehand? Could I mix the ingredients, refrigerate, and then bake?
I haven’t tested it being baked from the fridge – but yes I would think so!
Does it have to be Dutch cocoa powder? Will regular Hershey’s work?
will work!
I made this in a buttered pie dish and it turned out great. Also made with Gluten Free flour (the America’s Test Kitchen Blend) and it was great.
I let mine cool off in the fridge for 10/15 minutes, the only thing I wish I would have done different is that I should have left my ice cream out to soften while the cake was cooling to get optimal melty cold/warm when serving!
Hello!! I love Ina’s recipe and I’m just curious what is the difference? Similar taste? Thank you!
different extracts!! not much – can’t really mess with perfection
Am I crazy, not seeing the Kahlua mentioned in the instructions in your ingredients list. Quantity please.
fixed! it’s just the extracts
Hello, do you think I can substitute white sugar with cane or coconut? Will the texture be the same?
Thanks!
haven’t tested but I would think cane would be ok