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
Scale
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.
