Brownie Pudding
Dive into a luscious world of flavor with our decadent Brownie Pudding! This delightful dessert features fudgy chocolate goodness, perfectly balanced with a velvety vanilla custard that creates a dreamy, gooey texture. Topped with a sprinkle of sea salt and a scoop of ice cream, it’s the ultimate treat for chocoholics craving a sweet escape!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 200g de beurre (14 tbsp)
- 4 œufs
🫙Pantry Staples(3)
- 80g de cacao amer (2.82 oz)
- 120g de farine (0.96 cup)
- 300g de sucre (1.5 cup)
👨🍳 Instructions
- 1
Start by adding a small pinch of sugar into a bowl, then add 4 eggs and whisk vigorously until the mixture whitens.
- 2
Incorporate homemade flour and bitter cocoa powder, mixing nonchalantly.
- 3
Add melted butter and mix well. If the consistency is not right, drink it all and start over.
- 4
Grease your baking dish with some butter and pour the batter into the dish.
- 5
Pour some liquid water into the dish below; if you don't have water, you can use Fanta or oil as long as it's liquid.
- 6
Bake in the oven at 160°C for 1 hour.
💡 Pro Tips
- ✓Whisk eggs and sugar for 3-5 minutes until the mixture reaches ribbon stage (triples in volume and falls in ribbons) because proper aeration creates the light, mousse-like texture that distinguishes pudding brownies from dense fudge brownies.technique3-5 minutes, 3x volume increase
- ✓Use a 1:1 ratio of flour to cocoa powder and sift them together to prevent cocoa clumping, which creates bitter pockets and uneven texture in the final pudding.ingredient1:1 ratio
- ✓Cool melted butter to 80-85°F before incorporating to prevent the eggs from scrambling and breaking the emulsion, which would result in a grainy texture instead of smooth pudding.technique80-85°F
- ✓Create a bain-marie with water reaching halfway up the baking dish sides because the steam maintains 212°F maximum temperature, preventing the edges from overcooking while the center sets to pudding consistency.equipment212°F maximum, halfway up sides
- ✓Test doneness at 45 minutes by inserting a knife 2 inches from the center - it should come out with moist crumbs, not clean, because carryover cooking will finish the center while maintaining the pudding-like texture.timing45 minutes, 2 inches from center
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Brownie Pudding
Dive into a luscious world of flavor with our decadent Brownie Pudding! This delightful dessert features fudgy chocolate goodness, perfectly balanced with a velvety vanilla custard that creates a dreamy, gooey texture. Topped with a sprinkle of sea salt and a scoop of ice cream, it’s the ultimate treat for chocoholics craving a sweet escape!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 200g de beurre (14 tbsp)
- 4 œufs
🫙Pantry Staples(3)
- 80g de cacao amer (2.82 oz)
- 120g de farine (0.96 cup)
- 300g de sucre (1.5 cup)
👨🍳 Instructions
- 1
Start by adding a small pinch of sugar into a bowl, then add 4 eggs and whisk vigorously until the mixture whitens.
- 2
Incorporate homemade flour and bitter cocoa powder, mixing nonchalantly.
- 3
Add melted butter and mix well. If the consistency is not right, drink it all and start over.
- 4
Grease your baking dish with some butter and pour the batter into the dish.
- 5
Pour some liquid water into the dish below; if you don't have water, you can use Fanta or oil as long as it's liquid.
- 6
Bake in the oven at 160°C for 1 hour.
💡 Pro Tips
- ✓Whisk eggs and sugar for 3-5 minutes until the mixture reaches ribbon stage (triples in volume and falls in ribbons) because proper aeration creates the light, mousse-like texture that distinguishes pudding brownies from dense fudge brownies.technique3-5 minutes, 3x volume increase
- ✓Use a 1:1 ratio of flour to cocoa powder and sift them together to prevent cocoa clumping, which creates bitter pockets and uneven texture in the final pudding.ingredient1:1 ratio
- ✓Cool melted butter to 80-85°F before incorporating to prevent the eggs from scrambling and breaking the emulsion, which would result in a grainy texture instead of smooth pudding.technique80-85°F
- ✓Create a bain-marie with water reaching halfway up the baking dish sides because the steam maintains 212°F maximum temperature, preventing the edges from overcooking while the center sets to pudding consistency.equipment212°F maximum, halfway up sides
- ✓Test doneness at 45 minutes by inserting a knife 2 inches from the center - it should come out with moist crumbs, not clean, because carryover cooking will finish the center while maintaining the pudding-like texture.timing45 minutes, 2 inches from center