Chocolate Brownie Pudding
Indulge in the rich, gooey decadence of Chocolate Brownie Pudding, a dessert that combines the best of two sweet worlds: the fudgy texture of brownies with the luscious creaminess of pudding. This easy-to-make recipe features luxurious ingredients like melted semisweet chocolate chips, a hint of espresso powder for depth, and a simple batter whipped to perfection for a light, airy finish. Baked until the edges are set and the center remains irresistibly molten, this dessert is the ultimate treat for chocolate lovers. Ready in just an hour, it’s perfect for entertaining or satisfying late-night cravings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly divine experience.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 6 ounces Semisweet chocolate chips
- 4 pieces Large eggs
- 1.5 cups Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 1 teaspoon Espresso powder (optional, for enhancing chocolate flavor)
Instructions
Preheat your oven to 325°F (160°C). Grease a 2-quart baking dish lightly with butter or nonstick spray and set aside.
In a medium saucepan, melt the butter over low heat. Once melted, add the semisweet chocolate chips, stirring constantly until smooth and fully combined. Remove the pan from heat and let it cool slightly.
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract using a hand mixer or whisk. Continue beating for about 5 minutes until the mixture is pale and fluffy.
Slowly fold the melted chocolate mixture into the egg mixture. Use a spatula and stir gently until fully incorporated — do not overmix.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and espresso powder (if using). Gradually sift the dry ingredients into the wet mixture, folding gently after each addition until no streaks remain.
Pour the batter into the prepared baking dish. Spread it evenly with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until the edges are set but the center remains slightly jiggly — this creates the 'pudding' effect.
Remove from the oven and let it cool on a wire rack for 15-20 minutes. The dessert will continue to set slightly while cooling.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 47.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 198 mg | 4% | |
*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.
