Chocolate Pudding Brownies
Indulge in the ultimate chocolate lover's dream with these rich and gooey Chocolate Pudding Brownies! This decadent dessert combines the best of both worlds—a fudgy brownie base layered with creamy, velvety chocolate pudding for an irresistible texture contrast. Perfectly sweetened with a mix of granulated and light brown sugar, these brownies get their intense chocolate flavor from semi-sweet chocolate chips, unsweetened cocoa powder, and a touch of instant chocolate pudding mix. The batter bakes to perfection, with the pudding forming a luscious, almost molten-like layer in the center. Ready in just under an hour, these brownies are ideal for family gatherings, potlucks, or a weeknight treat. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Granulated sugar
- 0.5 cup Light brown sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 box Instant chocolate pudding mix
- 2 cups Whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper. Lightly grease the parchment paper.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
Transfer the melted chocolate mixture to a mixing bowl. Add the granulated sugar and light brown sugar, stirring until fully combined.
Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Prepare the instant chocolate pudding by whisking the pudding mix with the whole milk in a medium bowl for about 2 minutes until thickened.
Pour half of the brownie batter into the prepared baking pan and spread evenly. Gently spoon the prepared pudding over the batter, spreading it evenly to form a layer.
Carefully pour the remaining brownie batter over the pudding layer and spread it to cover the pudding completely.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the brownie (not the pudding layer) comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing into squares. Serve as-is or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 828.8 g | 301% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 606.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 985 mg | 76% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 3311 mg | 70% | |
*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.
