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 (@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 (@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 (@whatsgabycookin)

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

Chocolate Brownie Pudding

4.7 from 15 votes
The most decadent delicious chocolatey dessert known to man… Chocolate Brownie Pudding! Recipe adapted from theΒ QueenΒ 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


  • 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


  • 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!


  1. What size pan is this for? I have a big family and I bet we could eat a lot of this, it it looks so good!

  2. that might be the single most delicious looking dessert i’ve ever seen. while i was looking on it i was figuring out how soon i can get to the food store to buy ingredients. i think i found my easter dessert.

  3. 4 stars
    I made this tonight and it is sooo good. Your’s looks a bit more liquidy than mine is, though- the consistency is less pudding-ish and more like the inside of a molten chocolate lava cake. I didn’t keep it in the fridge for long because I was too excited to try it/wanted to try it warm.

  4. 5 stars
    Made it today for Father’s Day and it was a huge hit. So easy and yet sooooo yummy. Thanks. Going into my favourites for sure.

  5. Sorry I have a few questions on this recipe:
    How much in oz would 2 sticks of butter be?
    What is AP Flour?
    Is the sugar caster sugar?

    1. Hi – I can’t see any listing in the ingredients for either the kahlua nor coffee extract.
      What amount to use, of both/ either? Thanks.

  6. What kind of pan did you use to hold the water? I’m not sure I have a pan wide enough or deep enough for my skillet. Is there an alternative?

  7. I’m not a coffee or kahlua person, I just don’t care for the taste. I know it’s supposed to enhance the chocolate flavor, but I can always pick it out. Any suggestions for substitutions? Thanks!

  8. So gooey that i couldnt get my hands off it…moist and looks almost undone….the middle was wobbly but since you dont get it out of the pan …all these give reasons to be called pudding….great recipe for chocolate lovers

  9. Just made this and holy wow, it was delicious! Luckily it’s the end of bathing suit season, sooooo we enjoyed it!! Especially loved the crust! Thanks for the excellent recipe Gaby! You Rock!

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