Brownie Pudding


Prep Time: 20 minutes

Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10–12
Category: Dessert

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Notes After Making

Add

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Ingredients

  • 1 cup (2 sticks / 226 g) unsalted butter, plus additional butter for greasing the baking dish
  • 4 extra-large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (85 g) unsweetened cocoa powder
  • ½ cup (60 g) all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 tablespoon coffee, amaretto, framboise, or kahlua liqueur (optional)

For Serving

  • Vanilla ice cream
  • Whipped cream

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Instructions

Prepare the Brownie Pudding

  1. Preheat the oven to 325°F. Lightly butter a 2-quart (9×13-inch or similar) baking dish.
  2. Melt the butter and allow it to cool slightly.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5–10 minutes, until very thick, pale yellow, and fluffy.
  4. In a separate bowl, whisk together the cocoa powder and flour.
  5. Reduce the mixer speed to low. Add the vanilla bean seeds (or vanilla extract), framboise liqueur, if using, and the cocoa-flour mixture. Mix just until combined.
  6. Slowly pour in the cooled melted butter while mixing on low speed. Mix only until incorporated. Do not overmix.

Bake

  1. Pour the batter into the prepared baking dish.
  2. Place the baking dish inside a larger roasting pan. Carefully pour very hot tap water into the roasting pan until it reaches about halfway up the sides of the baking dish.
  3. Bake for exactly 1 hour.
  4. The edges should be set, while the center remains soft and pudding-like. A toothpick inserted about 2 inches from the edge should come out mostly clean, while the center will still appear underbaked.
  5. Remove the baking dish from the water bath and allow it to cool for 10–15 minutes before serving.

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Jessica’s Notes

Best served with:

  • Vanilla ice cream
  • Fresh raspberries or strawberries
  • Whipped cream
  • Chocolate sauce

Prep Ahead:

  • Prepare the batter several hours ahead and refrigerate before baking.
  • Allow chilled batter to sit at room temperature for about 20–30 minutes before baking.

Storage:

  • Store covered in the refrigerator for up to 4 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, about 10–15 minutes. Individual servings can also be warmed in the microwave for 20–30 seconds.

Freezer-Friendly:

  • Freeze tightly wrapped portions for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Add 1 cup chocolate chips for an even richer dessert.
  • Fold in toasted pecans or walnuts.
  • Substitute brewed espresso for the framboise liqueur for a mocha flavor.
  • Sprinkle flaky sea salt over the top before serving.
  • Top with caramel sauce or macerated berries for an elegant presentation.

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