Chocolate Brownie Pudding

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Chocolate lovers - this one is for you and it will NOT let you down! You know I love a chocolate brownie and a I love a pudding but this Chocolate Brownie Pudding is literally what your dreams are made of!

A skillet with chocolate brownie pudding served into two white bowls, with a scoop of vanilla ice cream and a striped kitchen towel placed on the side.


 

Why I Love This Recipe

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.

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

Another tip, if you are looking to make a gluten free dessert and love everything chocolate, try the flourless chocolate cake, which is similar and gluten-free.

An overheat closeup shot of a skillet with chocolate brownie pudding and some of it served so that you can see the base of the pan.

Ingredients & Substitutions

Mise-en-place of all ingredients to make chocolate brownie pudding.
  • Unsalted Butter
  • Large Eggs
  • White Sugar
  • Dutch Cocoa Powder
  • All Purpose Flour
  • Vanilla Extract
  • Coffee Extract
  • Vanilla Ice Cream for serving

*For a full list of ingredients and instructions please see recipe card below.

How to Make Chocolate Brownie Pudding

An empty 9 inch skillet greased with butter.

Step 1: Preheat the oven to 325 degrees F. Lightly butter a 9 inch skillet.

A small saucepan with butter being melted.

Step 2: Melt the butter and set aside to cool.

A small glass mixing bowl with cocoa powder and flour placed next to a larger empty glass mixing bowl with a sieve in it to sift the dry ingredients.

Step 3: Sift the cocoa powder and flour together and set aside.

A stand mixer bowl with eggs and sugar, ready to be beaten together.

Step 4: In your mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.

A stand mixer bowl with beaten eggs and sugar mix, with the dry ingredients sifted in along with coffee and vanilla extract.

Step 5: After 10 minutes, reduce the speed to low and add the vanilla, coffee extract, and the cocoa powder and flour mixture.

A stand mixer bowl with beaten eggs, sugar and dry ingredients mixed together to make chocolate brownie pudding and cooled melted butter just added.

Step 6: Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.

A 9 inch skillet with chocolate brownie pudding batter, placed in a larger baking pan with hot water coming halfway up the side of the skillet.

Step 7: 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.

A 9 inch skillet with chocolate brownie pudding batter with a small bowl of a scoop of vanilla ice cream on the side.

Step 8: 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.

How to Store Chocolate Brownie Pudding

I've struggled having leftovers with this one right here, but if you do store it in the fridge for 3-4 days. I prefer eating it warm so I recommend warming up the portion you are eating, in the oven or microwave before eating.

How to Freeze Chocolate Brownie Pudding

You can freeze for up to 3 months in an airtight container. When its time to eat warm it in the oven till its back to the ooey-gooey goodness.

Tips & Tricks

  • 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!
  • 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.
A skillet with chocolate brownie pudding served into two white bowls and a striped kitchen towel placed on the side.

FAQs

Can I add mix-ins to this pudding?

Yes, you can add nuts, chocolate chips, berries or a caramel swirl. Those would all be delicious!!

Why do I need to place the skillet in a pan with water?

A water bath helps add moisture in the oven which helps when baking things with a delicate texture. This slows the baking with lower and slower baking and prevents cracking and gives a smooth, uniformly baked pudding.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Chocolate Brownie Pudding

Author: Gaby Dalkin
4.9 from 40 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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup unsalted butter
  • 4 large eggs
  • 2 cups white sugar
  • ¾ cup dutch cocoa powder
  • ½ 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.

Notes

  • 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!
  • 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.

Nutrition Information

Calories: 479kcal | Carbohydrates: 61g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 37mg | Potassium: 171mg | Fiber: 3g | Sugar: 50g | Vitamin A: 828IU | Calcium: 31mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from the Queen of all things food Ina!

156 Comments

  1. 5 stars
    Gabby,
    I made this for our Christmas dessert and now my husband has ask for it several times since and it’s only March. Lol
    It is beyond delicious! Thanks or not for
    Introducing us to a new dessert!

  2. 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

  3. 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!

  4. 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?

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

  6. 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!

  7. 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?

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