If you have a craving for something deeply chocolatey yet soothingly soft, this Chocolate Brownie Pudding Recipe will become your new go-to dessert. It’s like biting into a warm, fudgy brownie that has melted into a rich pudding, delivering luscious cocoa flavor with every spoonful. The combination of buttery richness, velvety texture, and that hint of coffee extract (if you choose) creates something truly special that feels both indulgent and comforting at the same time. Whether you’re sharing it with friends or treating yourself after a long day, this recipe never fails to impress and satisfy.
Ingredients You’ll Need
These ingredients are straightforward but crucial to achieving that perfect chocolatey texture and taste. Each one plays a vital role—from the creamy butter that gives richness, to the eggs for structure, and the cocoa powder for that punch of deep chocolate flavor.
- 1 cup unsalted butter: Lighting the base with silky richness, essential for moistness and flavor.
- 4 large eggs: These provide the pudding’s structure and give it that thick, luscious quality as they whip up light and airy.
- 2 cups white sugar: Sweetness balances the cocoa’s natural bitter notes perfectly.
- 3/4 cup dutch cocoa powder: Offers a deep, intense chocolate flavor and a darker color that’s irresistible.
- 1/2 cup all-purpose flour: Adds just enough body without making it cakey, keeping it pudding-like.
- 3 teaspoons vanilla extract: Enhances and layers the flavor with warmth and aromatic sweetness.
- 2 teaspoons coffee extract (optional): A subtle note that intensifies the chocolate without overpowering.
- Vanilla ice cream (for serving): The perfect cold and creamy contrast to the warm pudding texture.
How to Make Chocolate Brownie Pudding Recipe
Step 1: Prepare Your Oven and Skillet
Begin by preheating your oven to 325 degrees F, which is the ideal temperature to gently bake this pudding. Lightly buttering a 9-inch skillet ensures your dessert won’t stick, and the metal skillet helps with even cooking and that lovely crust around the edges.
Step 2: Melt the Butter
Slowly melt your butter, then set it aside to cool. This step prevents the melted butter from cooking the eggs when added later and helps achieve that velvety texture in the pudding.
Step 3: Sift the Dry Ingredients
Sifting together the cocoa powder and flour not only prevents lumps but also combines the ingredients evenly. This step is key to getting that smooth, uniform pudding consistency you want.
Step 4: Whip Eggs and Sugar
Using a mixer, beat the eggs and sugar on medium-high for 5 to 10 minutes until the mixture becomes very thick, pale, and light yellow. This air incorporation is what gives the pudding its light yet rich texture. After that, reduce the speed and gently mix in the vanilla, optional coffee extract, and your sifted dry ingredients, followed by the cooled butter—just until combined to keep it airy.
Step 5: Bake in a Water Bath
Pour the batter into your prepared skillet and place it into a larger baking pan. Carefully add warm water to come halfway up the skillet sides to create a bain-marie. This slow, gentle baking ensures the pudding cooks evenly and stays moist. Bake for around 60 minutes.
Step 6: Chill and Serve
Don’t worry if your pudding looks slightly underbaked when you take it out — that’s exactly how it should be. Place the skillet in the fridge to cool and set. Once chilled, it’s ready to serve with lovely scoops of vanilla ice cream on the side, making every bite luscious and unforgettable.
How to Serve Chocolate Brownie Pudding Recipe
Garnishes
A simple dusting of powdered sugar or some fresh berries can amp up the presentation and add a little brightness to the deep chocolate flavor. You could also sprinkle chopped nuts or grated chocolate on top for added texture and visual appeal.
Side Dishes
This dessert pairs beautifully with classic vanilla ice cream or even a dollop of whipped cream. For an extra indulgent touch, drizzle warm caramel or chocolate sauce over the pudding, and your guests won’t be able to resist.
Creative Ways to Present
Serve your Chocolate Brownie Pudding Recipe straight in the skillet for rustic charm, or scoop individual portions into pretty glass dishes for a fancier look. You could even transform it into parfait layers alternating pudding with whipped cream and berries for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pudding tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. It keeps its delicious fudgy texture while flavors deepen beautifully.
Freezing
You can freeze leftover pudding in an airtight container for up to a month. Thaw in the refrigerator overnight before serving to maintain the best taste and texture.
Reheating
Gently warm leftovers in a low oven or microwave, just until heated through. Avoid overheating to preserve that signature moist, pudding-like consistency.
FAQs
Can I make this Chocolate Brownie Pudding Recipe without coffee extract?
Absolutely! The coffee extract is entirely optional and simply enhances the chocolate flavor, but the pudding is delicious and rich without it too.
Why does the pudding look undercooked when it’s done?
This recipe is designed to remain moist and fudgy, so it won’t have the firm, dry appearance of a traditional brownie. The slightly underbaked look is perfect and will set as it cools.
Can I use Dutch-process cocoa or natural cocoa powder?
Guys, Dutch-process cocoa is recommended for its smooth flavor and deep color, but natural cocoa powder can work as well. Just note that natural cocoa is more acidic and may affect the taste slightly.
Is this recipe gluten-free?
The original recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting with gluten-free flour blends that measure equally for a similar texture.
What’s the best way to serve this dessert?
Serving the pudding chilled with a scoop of vanilla ice cream is a classic combo you can’t go wrong with. The contrast between cold ice cream and warm pudding is truly magical!
Final Thoughts
Now that you’ve got this fabulous Chocolate Brownie Pudding Recipe in your arsenal, it’s time to indulge and share with those you care about. It’s such a comforting, rich dessert that’s surprisingly simple to make yet impressive enough for any occasion. Trust me, once you try it, it’s going to become a beloved favorite in your kitchen too. Happy baking and enjoy every luscious bite!
Print
Chocolate Brownie Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and gooey Chocolate Brownie Pudding baked in a water bath for a perfect fudgy texture. This dessert combines the deep flavor of Dutch cocoa with a silky batter, resulting in a luxurious treat best enjoyed warm and served with vanilla ice cream.
Ingredients
Main 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 teaspoons vanilla extract
- 2 teaspoons coffee extract (optional)
- Vanilla ice cream (for serving)
Instructions
- Preheat and prepare skillet: Preheat your oven to 325 degrees F (163 degrees C). Lightly butter a 9-inch skillet to prevent sticking.
- Melt butter: Melt the unsalted butter and set it aside to cool slightly while you prepare the other ingredients.
- Sift dry ingredients: Sift together the Dutch cocoa powder and all-purpose flour to ensure they are well combined and free of lumps.
- Beat eggs and sugar: Using a mixer, beat the eggs and white sugar on medium-high speed for 5 to 10 minutes until the mixture becomes very thick, light yellow, and fluffy.
- Add flavorings and dry mix: Reduce the mixer speed to low. Add the vanilla extract, coffee extract if using, and the sifted cocoa and flour mixture. Mix gently until just combined to maintain the airy texture.
- Incorporate butter: Slowly pour in the cooled melted butter and mix again carefully just until fully combined.
- Prepare water bath and bake: Pour the batter into the prepared skillet. Place the skillet inside a larger baking pan, then pour warm water into the pan until it reaches halfway up the sides of the skillet. Carefully transfer to the oven and bake for 60 minutes.
- Cool and serve: After baking, the pudding will still look under-baked, which is normal. Remove the skillet from the water bath and refrigerate until fully cooled. Serve chilled or slightly warmed with a scoop of vanilla ice cream on the side.
Notes
- The coffee extract is optional but enhances the chocolate flavor.
- Be gentle when mixing at the end to keep the batter light and airy.
- Do not overbake; the pudding should look slightly undercooked in the center for perfect fudginess.
- Using a water bath helps prevent cracking and ensures even baking.
- Serve either chilled or warmed with vanilla ice cream for the best flavor contrast.
