When the chocolate cravings are real, I have three words for you … Chocolate Brownie Pudding. 

This recipe calls for ingredients that you probably have in your pantry. It bakes with a crisp brownie crust on top and a gooey pudding-ey layer below. It’s hard to tell from the pic how gooey the bottom layer actually is. It’s like eating warm fudge. It’s so decadent and rich! 

What you need for this recipe:

• Butter
• Eggs
• Sugar
• Cocoa powder
• All-purpose flour
• Vanilla
• Kahlua – optional
• Coffee extract – optional

The secret to getting this chocolatey goodness-filled recipe exactly right, is that it should be baked in a 325°F oven in a baking pan filled halfway with warm water (bain-marie). Although it may look undercooked when it comes out of the oven, this is how it should be. Then it’s cooled in the fridge before it’s ready to serve. 

This recipe is really easy to make and the end result is spectacular.

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Chocolate Brownie Pudding

Course Dessert

Ingredients

• 1 cup unsalted butter
• 4 large eggs
• 2 cups white sugar
• ¾ cup dutch cocoa powder
• ½ cup all purpose flour
• 1 tbsp kahlua, optional
• 3 tsp vanilla extract
• 2 tsp coffee extract or espresso powder, optional

Instructions

• Preheat oven to 325°F.
• Lightly butter a 9-inch skillet.
• Melt the butter and set aside to cool.
• Sift the cocoa powder and flour together and set aside.
• In a bowl of a stand mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the kahlua, vanilla, coffee extract, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.
• Pour the mixture into the skillet and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish Carefully place it into the oven, making sure not to slosh the water around and bake for 60 minutes.
• When it’s time to take it out, it’s going to look like it’s under-baked. (that’s normal) Remove the skillet from the water and place in the fridge to cool. Serve in the skillet. Recipe from What’sGabyCooking adapted from Ina Garten.