Can we handle brownie pudding right now? Mid-January? Because this stuff is so good I want to seriously marry it. And (I rarely say this), it’s so incredibly rich and decadent that a little serving is actually better than a huge honkin’ bowl full. Just enough to satisfy and calm that chocolate craving without making you never want to eat chocolate again (would that, could that ever happen?).
I’ve made a lot of chocolate desserts in my day and this ooey, gooey, delicious brownie pudding is right up there with desserts that I’ll love for the rest of forever. Think hot fudge pudding cake with a little less cake and a lot more pudding. Or like a big pan of brownies that are underbaked times a million. The minute you crunch through that top crusty layer and dive into the pool of molten chocolate, you’ll get what I’m trying to say.
The key to this dessert is using a water bath while baking. I know it’s easy to want to resist that step but don’t! Otherwise, you’ll just end up with a pan of brownies. Not necessarily a bad thing, but also not what we want when it’s brownie pudding we have in mind. And besides, it’s no harder than setting the pan of brownie pudding inside a slightly larger pan and filling it up with water. Simple, simple.
As long as we are talking about rules here, don’t skip the ice cream. This dish is rich beyond words and a little bit of cold creaminess goes a long way to complimenting the dark decadence of the chocolate. Plus. Ice cream. Is there ever a reason to say no? Speaking of, has anyone gotten on the 3-ingredient no churn ice cream bandwagon yet? We are making it like crazy but I wasn’t planning to share our variations with the world if you’re all over it already.
- 3/4 cup (3 ounces) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
- 1/2 cup (2.25 ounces) all-purpose flour
- 1/4 teaspoon salt
- 5 large eggs (9 ounces)
- 1 3/4 cups (13 ounces) granulated sugar
- 1 teaspoon vanilla extract
- 2 sticks (16 tablespoons, 8 ounces) butter, melted
- Ice cream, for serving
- Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note above) with nonstick cooking spray or butter.
- In a small bowl, whisk together the cocoa powder, flour and salt.
- In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don’t short the time on this step – it’s essential for the texture of the dessert.
You can find complete recipes of this Brownie Pudding in melskitchencafe.com