Brownie Pudding
Indulge in a luscious brownie pudding that delivers a chocolatey punch with every spoonful! This dessert combines fudgy chocolate goodness with a velvety sauce, thanks to the magic of melted dark chocolate and a splash of vanilla. Perfect for satisfying those sweet cravings, this treat is sure to become your new favorite guilty pleasure!
Prep
15
min
Cook
35
min
Serves
1
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 piece egg
Pantry Items
Amounts also listed in instructions below
- unknown g all-purpose flour
- unknown g cocoa powder
- sugar (to taste)
- unknown g unsalted butter
- unknown g vanilla essence or paste
👨🍳 Instructions
- 1
In a bowl, mix 1 egg and 90g of sugar with a mixer for 2-3 minutes until it becomes a light cream color and thick.
- 2
Sift in all-purpose flour and cocoa powder, then mix.
- 3
Add vanilla essence or paste and mix again.
- 4
Finally, add melted unsalted butter and mix until the batter is ready.
- 5
Grease a baking dish with butter, pour in the batter, and place it in another baking dish.
- 6
Pour hot water into the outer dish until it reaches halfway up the inner dish.
- 7
Bake in a preheated oven at 165 degrees Celsius for 30 to 35 minutes, then cool before serving.
💡 Pro Tips
- ✓Whip the egg and sugar mixture until it reaches the ribbon stage (falls in ribbons that hold their shape for 3-5 seconds) to incorporate maximum air for a lighter pudding texture.technique3-5 seconds ribbon hold
- ✓Add melted butter at 80-85°F to prevent the temperature shock from deflating your aerated egg mixture, which could reduce volume by 30-40%.temperature80-85°F
- ✓Use a 2:1 ratio of cocoa powder to flour for intense chocolate flavor, as cocoa's fat content (10-12%) will contribute to the pudding's fudgy texture.ingredient2:1 ratio, 10-12% fat
- ✓Maintain water bath temperature at 160-170°F throughout baking by checking with a thermometer, as higher temps cause proteins to coagulate too quickly and create a grainy texture.equipment160-170°F
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out with moist crumbs but no liquid batter, as carryover heat will finish cooking the center.timing1 inch from center
Share this recipe
Prep
15
min
Cook
35
min
Serves
1
people
Level
intermediate
Share this recipe
Brownie Pudding
Indulge in a luscious brownie pudding that delivers a chocolatey punch with every spoonful! This dessert combines fudgy chocolate goodness with a velvety sauce, thanks to the magic of melted dark chocolate and a splash of vanilla. Perfect for satisfying those sweet cravings, this treat is sure to become your new favorite guilty pleasure!
📝 Ingredients
Shopping List
- 1 piece egg
Pantry Items
Amounts also listed in instructions below
- unknown g all-purpose flour
- unknown g cocoa powder
- sugar (to taste)
- unknown g unsalted butter
- unknown g vanilla essence or paste
👨🍳 Instructions
- 1
In a bowl, mix 1 egg and 90g of sugar with a mixer for 2-3 minutes until it becomes a light cream color and thick.
- 2
Sift in all-purpose flour and cocoa powder, then mix.
- 3
Add vanilla essence or paste and mix again.
- 4
Finally, add melted unsalted butter and mix until the batter is ready.
- 5
Grease a baking dish with butter, pour in the batter, and place it in another baking dish.
- 6
Pour hot water into the outer dish until it reaches halfway up the inner dish.
- 7
Bake in a preheated oven at 165 degrees Celsius for 30 to 35 minutes, then cool before serving.
💡 Pro Tips
- ✓Whip the egg and sugar mixture until it reaches the ribbon stage (falls in ribbons that hold their shape for 3-5 seconds) to incorporate maximum air for a lighter pudding texture.technique3-5 seconds ribbon hold
- ✓Add melted butter at 80-85°F to prevent the temperature shock from deflating your aerated egg mixture, which could reduce volume by 30-40%.temperature80-85°F
- ✓Use a 2:1 ratio of cocoa powder to flour for intense chocolate flavor, as cocoa's fat content (10-12%) will contribute to the pudding's fudgy texture.ingredient2:1 ratio, 10-12% fat
- ✓Maintain water bath temperature at 160-170°F throughout baking by checking with a thermometer, as higher temps cause proteins to coagulate too quickly and create a grainy texture.equipment160-170°F
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out with moist crumbs but no liquid batter, as carryover heat will finish cooking the center.timing1 inch from center