If you know me, you know I’m a sucker for all-things-soft when it comes to desserts (read: puddings). A brownie pudding? Excuse you me, yes please! It sounds like it would not make sense but trust me on this one.
I’ve seen a lot of brownie recipes that are supposed to bake like a pudding. But, they include a suspicious amount of water added to the batter, that I’ve never really been keen to try them out.
This recipe is different. The batter is a regular ol’ brownie batter recipe, but the trick comes into play at two stages: when you add the butter, and when you bake it. Instead of adding the butter at the start with the rest of the wet ingredients, you are meant to add it as the very last step. Next, when you bake your brownies, instead of just popping them into the oven, place them in a bain marie (or a water bath).
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Yes, there are also differences in the amounts of the ingredients you will use, but the basic core ingredients remain the same. If you’ve ever wanted a brownie that stays fudgy and pudding-like in the center, this is the recipe. The bain marie is the real hero here. It slows everything down, keeps the texture silky, and makes sure you don’t accidentally bake the life out of it.
What You’ll Need For This Brownie Pudding
You will be using the most basic staple ingredients needed for brownies.
- Eggs
- Sugar
- Vanilla extract & salt
- Cocoa powder
- Flour
- Butter
No fancy chocolate bars here. And you might think that it won’t result in a deep flavorful and rich dessert, but it absolutely does.
What Makes This Recipe Work
- Whipping the eggs and sugar properly gives the brownie a fluffy body without making it dense
- Using a bain marie keeps the bake gentle and controlled
- Butter added at the end keeps the texture soft and luxurious
- Cold water in the water bath is key. Hot water cooks the edges too quickly (I tried it).
The result is something that looks like a brownie but eats like a warm chocolate pudding.
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A Note on the Bain Marie (Don’t Make My Mistake)
I know water baths sound intimidating, but this one is very low effort.
You simply place your baking tray inside a larger tray, then pour cold water into the outer tray before baking. The cold water gradually heats up in the oven, which prevents the brownie from baking too fast and losing that pudding-like texture. It also allows the brownie to get that crackly top while the inside still remains soft.
My Addition: Hot Chocolate Sauce
This part is optional… but also not really optional. I would highly recommend it (especially if your brownie doesn’t come out as gooey and pudding-y as you would have liked.
As soon as the brownie pudding comes out of the oven, you can pour over a simple hot chocolate sauce made by melting chocolate into hot milk. The heat helps the sauce sink slightly into the pudding, making it even richer.
Finish with a few dollops of whipped cream on top and serve it warm. That’s it. That’s the moment.
Serving Ideas
Whichever way you would like to serve your brownie pudding, the only rule to follow is: serve it hot (warm at best) but never cold.
A few ideas you can try:
- With whipped cream
- With vanilla ice cream if you want that hot and cold contrast
- All on its own, in full glory
This brownie pudding is rich, comforting, and deeply chocolatey without being overly sweet. It’s a dessert that feels a little nostalgic, a little indulgent, and very much worth making when you want something warm and cozy.
If you’re a fan of fudgy brownies and spoonable desserts, this one’s for you.
Brownie Pudding
4
servings15
minutes30
minutesKeep your device screen on
Ingredients
2 eggs
1 cup sugar
1 tsp vanilla essence
1/8 tsp salt
1/2 cup flour
1/2 cup cocoa powder
1/2 cup melted butter
- For the hot chocolate sauce
1/2 cup milk
100 g dark and/or milk chocolate
Directions
- Preheat your oven at 180° C.
- In a bowl, whisk together eggs, sugar, vanilla and salt for 8-10 minutes until the mixture is thick, fluffy and long ribbons form.
- Add your cocoa powder and flour and continue whisking until fully incorporated.
- Finally, add the melted butters and fold it in gently making sure not to loose the air you built up.
- Transfer your brownie batter to a buttered baking dish.
- Now place your baking dish into a larger dish and add cold water to the level of the batter in the smaller baking dish.
- Bake for 30 minutes or until a skewer inserted comes out with sticky crumbs.
- Optional
- Prepare your hot chocolate sauce by heating up the milk and mixing in the chocolate until fully melted.
- Pour the sauce over the brownie pudding as soon as it comes out of the oven.
- Serve with heavy cream, ice cream or whipped cream.
Did you make this recipe?
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