Description
This Viral Brownie Pudding Recipe combines the rich, fudgy texture of brownies with a luscious, pudding-like center. Baked in a water bath, it achieves a moist, gooey consistency perfect for serving warm with ice cream or fresh berries. The addition of vanilla bean and optional coffee extract enhances the deep chocolate flavor, making it an irresistible dessert for chocolate lovers.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (227g, plus more for greasing the dish)
- 4 x-large eggs (room temperature, or 5 large eggs)
- 2 cups granulated sugar (400g)
- 1 vanilla bean (scraped or 1 teaspoon vanilla extract)
- ¾ teaspoon coffee extract (optional)
- ¾ cups unsweetened cocoa powder (75g)
- ½ cup all-purpose flour (65g, spooned and leveled)
- ¾ teaspoon fine sea salt
- Ice cream (for serving)
- Hot tap water (for water bath)
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 325℉ (163℃). Grease a 2-quart baking dish thoroughly with butter and set it inside a deep roasting pan or a similar large pan.
- Set Up Water Bath: Pour enough hot tap water into the roasting pan so that it comes halfway up the sides of the baking dish, providing a gentle and even baking environment.
- Melt Butter: In a medium pot, melt the 1 cup of unsalted butter. Remove it from heat and let it cool slightly while preparing the batter.
- Beat Eggs and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the 4 large eggs and 2 cups granulated sugar on speed 6 for 5 to 7 minutes. Scrape the sides and bottom occasionally to ensure even mixing. The mixture should become thick and pale yellow.
- Add Flavorings: Split the vanilla bean and scrape out the seeds, then mix the seeds along with the ¾ teaspoon coffee extract (if using) into the egg mixture until well combined.
- Sift Dry Ingredients: Sift together ¾ cup unsweetened cocoa powder, ½ cup all-purpose flour, and ¾ teaspoon fine sea salt directly into the egg mixture. Gently mix until just combined, scraping the bowl’s sides and bottom thoroughly.
- Incorporate Butter: On low mixer speed, slowly pour the melted butter into the batter, making sure to get all the butter from the pot into the bowl. Scrape down the sides afterward.
- Fold Batter: Using a rubber spatula, fold the batter gently for 15 to 30 seconds to fully combine all ingredients without deflating it.
- Transfer Batter: Pour the batter into the prepared baking dish and smooth the top evenly with the spatula.
- Bake in Water Bath: Place the baking dish inside the roasting pan filled with hot water and bake for 45 to 60 minutes. The brownie pudding is done when a tester inserted 2 inches from the edge comes out mostly clean, but the center remains jiggly and saucy.
- Rest and Serve: Let the pudding rest for 5 to 10 minutes before serving. Scoop into bowls and serve warm topped with ice cream. Alternatively, serve with fresh berries or a drizzle of heavy cream for variation.
Notes
- Using a water bath ensures gentle, even baking, resulting in the pudding’s characteristic moist and fudgy texture.
- If you don’t have a vanilla bean, 1 teaspoon of high-quality vanilla extract can be used instead.
- The coffee extract is optional but enhances the depth of chocolate flavor.
- Ensure eggs are at room temperature for better incorporation and volume in the batter.
- Scraping the sides and bottom of the mixing bowl during beating is important for even texture.
- The center of the brownie pudding should remain slightly jiggly when done, ensuring a gooey pudding texture opposite the firmer edges.
- Butter wrappers can be creatively reused to grease the baking dish, reducing waste.
