Brownie Pudding
February 14, 2013 in chocolate
Who has big plans for today?
Hopefully whatever you have planned is more exciting than my plans. I have… nothing planned. Sigh. My husband is in a class right now that keeps him at work pretty much all day and night. So it’ll be me, the dogs, and a Lean Cuisine tonight.
If I was going to cook though, I would be making this brownie pudding for dessert. Because obviously you need extreme amounts of chocolate on Valentine’s Day. Omg ya’ll, I’ve been thinking about this pudding since I first saw it on Tracey’s blog forever ago but I could never come up with a good reason to make it. Valentine’s Day is definitely the perfect reason.
It’s so ridiculously good. I don’t like pudding. At all. But this. This isn’t like regular pudding. It tastes just like brownie batter and the top part forms a nice crunchy crust. It’s just irresistible. Especially if you serve it warm with vanilla ice cream on top!
Nicole whipped up some chocolate margaritas this week! Seriously though. Chocolate pudding with chocolate margaritas and a big box of chocolates on the side? My idea of Valentine’s Day heaven.
One year ago: Salted Caramel and Peanut Banana Bread
Three years ago: Vanilla Cupcakes with Cinnamon Buttercream
Ingredients
Instructions
- Preheat oven to 325F. Spray a 2-quart baking dish with cooking spray.
- Melt butter; set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, or until very thick and pale yellow in color (the batter will form ribbons off the paddle if you lift it).
- Meanwhile, sift the cocoa powder and flour together into a separate bowl.
- When the egg and sugar mixture is ready, turn the mixer down to low, and add the vanilla extract and cocoa/flour mixture, beating only until just combined. With the mixer still on low, pour in the melted and cooled butter and continue beating just until combined.
- Spread the brownie mixture into the prepared dish. Place it inside a large roasting pan and add enough really hot tap water to the roasting pan to come about halfway up the sides of the baking dish. Bake for 50-60 minutes, or until a toothpick inserted about 2 inches from the edge comes out partially clean. (The center is going to look under-baked, the dessert is supposed to be gooey.)
- Transfer the baking dish to a wire rack and let cool. Serve warm with ice cream or whipped cream!
I want a whole bowl of this. All of me. No sharing on Valentine’s Day. ha!
Totally going with Nicole on this one- no sharing!! MMmmMMmm
I’m not a pudding person either but I’d gladly have this any day of the week!
Warm gooey amazingness like this does not count as pudding – it’s just pure awesome. I’ve been eyeing up a warm chocolate pudding recipe for months now but hesitating to make it. Apparently you put the word brownie in front though and I need it like now.
I might have to make this for Paul this afternoon, he LOVES brownies!
I want to stuff my whole face into this!!! And yeah, no sharing!
So much yummy chocolatey goodness. Thanks for sharing the recipe. =)
I can only imagine how awesome this is with the vanilla ice cream. Lordhavemercy.
I made this recipe a couple years ago, and I can totally vouch for its deliciousness! I definitely need to make it again soon!
I came *this* close to making this for our dessert for Valentine’s Day! In the end I didn’t, but only because I wound up eating a ridiculous amount of it last time :) I want to reach through the screen and take a big bite of yours!
I can’t help but drool all over my keyboard after looking at this delicious pudding.