Description
This Viral Brownie Pudding recipe is a rich, fudgy dessert with a creamy texture, baked in a water bath to achieve the perfect moist, pudding-like consistency. Infused with vanilla and a hint of coffee extract, it pairs beautifully with ice cream or fresh berries for an indulgent treat.
Ingredients
Scale
For the Brownie Pudding
- 1 cup unsalted butter (227g, plus more for greasing the dish)
- 4 x-large eggs (room temperature, or 5 large eggs)
- 2 cups granulated sugar (400g)
- 1 vanilla bean (scraped or 1 teaspoon vanilla extract)
- ¾ teaspoon coffee extract (optional)
- ¾ cups unsweetened cocoa powder (75g)
- ½ cup all-purpose flour (65g, spooned and leveled)
- ¾ teaspoon fine sea salt
For Serving
- Ice cream (optional)
- Fresh berries or heavy cream (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 325℉ (163℃). Generously grease a 2-quart baking dish with butter and set it inside a deep roasting pan or similar vessel suitable for a water bath.
- Prepare Water Bath: Fill the roasting pan with hot tap water until it reaches halfway up the sides of the baking dish. This will ensure gentle, even cooking of the pudding.
- Melt Butter: In a medium pot, melt 1 cup of unsalted butter over low heat. Once melted, remove it from the heat and allow it to cool slightly while preparing the rest of the batter.
- Beat Eggs and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, combine 4 x-large eggs and 2 cups granulated sugar. Beat on medium-high speed (speed 6) for 5 to 7 minutes until the mixture is thick, pale yellow, and ribbons when lifted. Scrape down the sides and bottom periodically.
- Add Vanilla and Coffee Extract: Split the vanilla bean lengthwise and scrape out the seeds using the flat edge of a knife. Add the seeds and ¾ teaspoon coffee extract (if using) to the egg mixture and mix until fully incorporated.
- Sift Dry Ingredients: Sift together ¾ cups unsweetened cocoa powder, ½ cup all-purpose flour, and ¾ teaspoon fine sea salt into the egg mixture. Mix gently just until combined, scrapping down the bowl as needed to ensure even mixing.
- Incorporate Melted Butter: On low mixer speed, slowly pour the cooled melted butter into the batter, making sure to scrape any remaining butter from the pot into the bowl.
- Fold Batter: Using a rubber spatula, thoroughly scrape down the sides and bottom of the bowl and gently fold the batter for 15 to 30 seconds to fully combine.
- Transfer to Baking Dish: Pour the prepared batter into the greased baking dish and smooth the top evenly with the spatula.
- Bake in Water Bath: Carefully place the baking dish into the roasting pan filled with hot water. Bake in the preheated oven for 45 to 60 minutes. The pudding is done when a cake tester inserted about 2 inches from the edge comes out mostly clean; the center will remain very jiggly and saucy.
- Rest and Serve: Let the brownie pudding rest for 5 to 10 minutes after baking. Serve warm by scooping into bowls and pairing with your preferred accompaniment such as ice cream, fresh berries, or a drizzle of heavy cream.
Notes
- If you don’t have a vanilla bean, use 1 teaspoon good-quality vanilla extract instead.
- The coffee extract enhances the chocolate flavor but is optional and can be omitted if preferred.
- Sifting the cocoa powder, flour, and salt helps avoid lumps and creates a smooth batter.
- Room temperature eggs whip up better and create a lighter texture.
- The water bath prevents the pudding from drying out and ensures a creamy center.
- Let the pudding rest before serving to help it set slightly for easier portioning.
- For variation, try serving with whipped cream or fresh berries for added freshness.
