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Chocolate Brownie Pudding

A rich and decadent dessert that combines the textures of a brownie and a gooey chocolate pudding, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ pound unsalted butter, melted and cooled Room temperature butter ensures even mixing.
  • 4 large eggs Fresh eggs add richness.
  • 2 cups granulated sugar Sweetness balanced perfectly by the cocoa.
  • ¾ cup unsweetened cocoa powder Choose a premium brand for a deeper chocolate flavor.
  • ½ cup all-purpose flour Helps with structure.
  • 1 teaspoon vanilla extract Quality matters; I love using Nielsen-Massey.
  • 1 tablespoon espresso powder (optional) Enhances the chocolate depth; not overpowering.
  • ¼ teaspoon salt A pinch to bring out the flavors brilliantly.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Butter a 9×13-inch baking dish generously.
  2. Beat eggs and sugar in a large mixing bowl for 5–10 minutes until pale and thick.
  3. Add in the melted butter and vanilla extract, mixing until combined.
  4. Sift together the cocoa powder, flour, espresso powder (if using), and salt into the egg mixture.
  5. Gently fold these dry ingredients into the egg mixture using a spatula.
Baking
  1. Pour the batter into your greased baking dish.
  2. To create a water bath, set this dish in a larger pan and pour hot water around it.
  3. Bake for 55–65 minutes, until the top is crisp, and the center remains soft.
  4. Let it sit for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding a sprinkle of sea salt on top for added flavor.