Chocolate Brownie Pudding

If you’re torn between making brownies and pudding, this dessert solves your problem in the most indulgent way possible. This Chocolate Brownie Pudding has the crispy edges of a brownie and the molten center of a lava cake—all baked in one skillet. With a luscious texture and intense chocolate flavor, this dessert is perfect for a dinner party, date night, or when you just need something wildly decadent. Best served warm with a scoop of vanilla ice cream on top.

Why You’ll Love Chocolate Brownie Pudding

• Ultra-decadent and rich—a chocolate lover’s dream
• Easy to make using common ingredients
• Crispy top, gooey center—the best of both worlds
• Impressive enough for guests, but simple enough for any night
• Bakes in one dish—easy cleanup!

Ingredients

• 1 cup unsalted butter
• 4 large eggs
• 2 cups white sugar
• ¾ cup dutch cocoa powder
• ½ cup all-purpose flour
• 3 teaspoons vanilla extract
• 2 teaspoons coffee extract (optional)
• Vanilla ice cream, for serving

Directions

Step 1: Prep the Oven and Pan

• Preheat your oven to 325°F (160°C).
• Lightly butter a 9-inch oven-safe skillet (cast iron or ceramic recommended). Set aside.

Melt the Butter

• In a saucepan or microwave-safe bowl, melt the butter and set it aside to cool slightly while you prep the rest of the ingredients.

Sift Dry Ingredients

• In a small bowl, sift together the cocoa powder and flour. This step prevents lumps and ensures a smooth batter.

Beat Eggs and Sugar

• In a stand mixer (or large mixing bowl with a hand mixer), combine the eggs and sugar.
• Beat on medium-high speed for 5 to 10 minutes, until the mixture is very thick, pale yellow, and fluffy.

🔔 Do not skip or reduce mixing time—this step is essential for the pudding’s light texture.

Add Flavor and Dry Ingredients

• Reduce mixer speed to low and add in the vanilla extract, coffee extract (if using), and the sifted cocoa/flour mixture.
• Mix just until combined—do not overmix.

Add the Butter

• Slowly pour the cooled melted butter into the batter while mixing on low speed.
• Mix only until fully incorporated and smooth.

Bake in a Water Bath

• Pour the batter into the prepared skillet.
• Place the skillet into a larger baking dish or roasting pan.
• Carefully add warm water to the outer pan until it reaches halfway up the sides of the skillet.

🧯 The water bath helps regulate heat and ensures a soft, custard-like interior.

• Transfer the entire setup to the preheated oven and bake for 60 minutes.

Cool and Serve

• After baking, the pudding will look slightly undercooked in the center—this is normal.
• Remove the skillet from the water bath and let it cool for 10–15 minutes.
• Serve warm, directly from the skillet, with vanilla ice cream on top.

Pro Tips and Variations

• Don’t skip the egg-sugar whipping step—this is what gives the pudding its signature structure.
• Sifting the cocoa and flour ensures a lump-free batter.
• Add-ins like chocolate chunks, raspberries, or chopped nuts can be folded in before baking.
• Use high-quality cocoa for best flavor. Dutch-process is richer and smoother.

Serving Suggestions

• Serve straight from the skillet, topped with a big scoop of vanilla bean ice cream.
• Garnish with fresh berries, chocolate shavings, or a drizzle of salted caramel for extra flair.
• Pairs wonderfully with espresso, milk, or red wine.

Storage/Reheating

• Refrigerate leftovers in an airtight container or covered skillet for up to 4 days.
• To reheat: Warm in a 325°F oven for 10 minutes or microwave individual portions for 30–45 seconds.
• Freeze in a sealed container for up to 3 months. Thaw and reheat before serving.

FAQs

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour substitute.

What if I don’t have coffee extract?
You can skip it, but it enhances the chocolate flavor. A teaspoon of espresso powder also works.

Do I need to use a skillet?
No—any 9-inch baking dish will work, but cast iron holds heat best for an even bake.

Can I double the recipe?
Yes! Use a 13×9-inch dish and increase bake time slightly (around 75–80 minutes).

Conclusion

Chocolate Brownie Pudding is a luscious, warm dessert that combines the best parts of a brownie and pudding into one blissful bite. With minimal effort and maximum reward, it’s the perfect finale to any meal or a decadent treat for cozy nights in. Don’t forget the scoop of ice cream—it takes this dessert from amazing to unforgettable.

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