Chocolate Brownie Pudding

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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 from www.whatsgabycooking.com (@whatsgabycookin)

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.

Chocolate Brownie Pudding from www.whatsgabycooking.com (@whatsgabycookin)

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.

Chocolate Brownie Pudding from www.whatsgabycooking.com (@whatsgabycookin)

And with that said, I leave you with the recipe and I will now go to the gym!

Chocolate Brownie Pudding

4.8 from 13 votes
The most decadent delicious chocolatey dessert known to man… Chocolate Brownie Pudding! Recipe adapted from the Queen of all things food…. duh… Ina!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 people

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!

137 Comments

    1. 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!

    1. You can use vanilla paste in lieu of the vanilla extract, and the coffee is optional. I don’t know of anything that will add that same depth of flavor, but if you omit it, it will still be amazing.

  1. 4 stars
    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. 🙁

  2. 5 stars
    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.

  3. 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!!

  4. 5 stars
    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!

  5. Question about this for VDay for two people! Would this recipe worked halved and then baked in a smaller skillet?

  6. This looks AMAZING! Could you please link the pan you used for this dish in the photos? Thank you ☺️

  7. 5 stars
    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!

  8. 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″?

    1. 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

  9. 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?

    1. havent tested it in ramekins but yes it would work!! When the top starts to get firm, I’d take it out!

  10. 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??

    1. 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 🙂

  11. 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?

  12. 5 stars
    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!

  13. Hello, do you think I can substitute white sugar with cane or coconut? Will the texture be the same?
    Thanks!

  14. 4 stars
    It is cooling in the counter so have not tasted yet. But I did not get the shiny crust in your picture . How can I get that? Do you think I over beat it?

  15. 5 stars
    This. Is. Amazing. It was easy to make and well-worth it. Ate it warm with vanilla ice cream. Fantastic, rich, and exactly what I was searching for. Thank you Gaby!

  16. 5 stars
    Made this on a Friday night – so decadent and SO yummy! I only used vanilla extract (all I had) and didn’t have any sugar on hand so I used maple syrup which worked but didn’t produce the crispy shell. I’ll def use sugar next time! Gracias Gaby

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