Brownie Pudding Dessert
Indulge in the rich decadence of Brownie Pudding Dessert, a luscious treat that marries the fudgy goodness of a brownie with the silky smoothness of a chocolate pudding. Made with semi-sweet chocolate chips, cocoa powder, and just a hint of vanilla, this dessert boasts a moist, gooey center that’s perfectly complemented by the lightly crisp edges. The addition of hot water creates a delicate balance in texture, resulting in a velvety, pudding-like interior that feels luxurious with every bite. Ready in under an hour, this easy-to-make dessert is ideal for dinner parties, family gatherings, or a cozy indulgence on any day of the week. Serve it warm, dusted with powdered sugar, alongside a generous scoop of vanilla ice cream or whipped cream for an irresistibly comforting finish. Perfect for chocolate lovers, this brownie pudding will quickly become a go-to favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 120 g unsalted butter
- 170 g semi-sweet chocolate chips
- 200 g granulated sugar
- 50 g light brown sugar
- 3 pieces large eggs
- 2 tsp pure vanilla extract
- 75 g all-purpose flour
- 20 g unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp salt
- 120 ml hot water
- 10 g powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) round or square baking dish with butter or non-stick spray.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 20-second intervals, stirring between each, until smooth and glossy. Let it cool slightly.
In a separate large bowl, whisk together the granulated sugar, light brown sugar, and eggs until the mixture is pale and slightly thickened, about 1-2 minutes.
Stir in the vanilla extract followed by the melted chocolate mixture, mixing until fully combined.
In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Slowly pour the hot water into the batter, folding gently until the water is fully incorporated. The batter will be thin, which is normal.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly. Be careful not to overbake to maintain the pudding-like consistency.
Remove from the oven and let the dessert cool for 10 minutes before serving warm.
Optionally, dust with powdered sugar before serving. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 59.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
