Brownie Pudding – tastes like brownie batter with a crackly brownie top! The richest, most decadent dessert!
Who has big plans for today?!
I have… nothing planned.
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 even like pudding.
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.
- 1 cup 2 sticks unsalted butter
- 4 large eggs at room temperature
- 2 cups sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
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!
Things you may need for this recipe:
Want more chocolate recipes?