Pudding Brownies combine some of my favorite things; chocolate, pudding, and cute little dishes. Plus ice cream or whip cream topping! Oh yeah…
These should be called Pudgy Brownies because, unfortunately, you will not be able to stop eating them. They are SOOO good.
Pudding in Brownies
Suppose you want a chocolate dessert that gives you back a warm, rich, enveloping hug. This one is for you!
If you are making it to enjoy on a cozy occasion, even better because everyone gets their own warm little crock to enjoy.
If that is too many dishes for you, though, double the recipe, and make it in one large baking dish instead.
Suggestions for Best Results
Here are a few things to REMEMBER for an exquisite outcome.
First, the secret to the pudding-like center, similar to a molten lava cake but not as runny, is baking the dish(es) in a hot water bath. Don’t skip this part.
Next, be sure to beat the eggs and sugar together for the full 10 minutes. Don’t rush it. Because of your patience, the mixture will become a smooth, fluffy, buttery light yellow.
It’s also important to sift the flour and cocoa powder. It will improve the consistency and give you a fine delicate texture with no-clump success!
Baking in Ramekins
Ramekins are small ceramic baking dishes. They are the perfect container to serve individual foods and desserts.
I used four 4 ounce ramekins, but you can use smaller or larger ramekins and pour until the batter is gone.
You can find all kinds of ramekins on Amazon, in kitchen stores, or in discount stores, such as HomeGoods. Colored ramekinstoo! (affiliate links)
Fortunately, it’s easy to tell when the recipe is done. Whether making 4 individual dishes or just one, the baking time is roughly 10 minutes apart. The pudding is fairly forgiving in regards to the length of baking time.
Baking Tray for Brownies
If you don’t have ramekins. You could also try using a brownie tray or cupcake pan with individual compartments.
Using silicone liners should make them easier to serve also. I have not tried this, but if you do, please report back!
You are going to love this dessert. Perfect small batch for 2-4. I’m obsessed with the crisp brownie topping. Oh dear, but that’s just the beginning to uncovering the delicious center! This recipe is adapted from Ina Garten, the foodie goddess of East Hampton.
Affiliate links are underlined.
1/2 cup unsalted butter 2 large eggs 1 cup white sugar 1/3 cup dutch cocoa powder 1/4 cup all-purpose flour 1 tsp vanilla extract 1 tsp espresso powder optional Vanilla ice cream or Whipped Cream for serving
Preheat the oven to 325 degrees F. (163°C). Lightly butter four 4 oz. ramekins.
Melt the 1/2 cup butter and set it aside to cool. (But don’t forget about it!)
Sift the cocoa powder and flour together and set aside.
Using an electric handheld or stand mixer with a paddle attachment, beat the eggs and sugar for 10 minutes, on medium-high speed, until thick and light yellow.
Reduce the speed to low, adding the vanilla, coffee flavor, and cocoa powder/flour mixture. Blend very slowly, just until combined. Add in cooled butter slowly, mix again, stop after incorporating.
Pour the mixture into the ramekins, then place them into a larger baking pan. (I used four 4 oz. ramekins) Add hot water to the larger pan until it reaches halfway up the side of the pudding dishes. Carefully put the pan into the oven without spilling. Bake for 45-50 minutes.
Don’t worry. It will look under-baked; remember this is, part brownie, part pudding. A cake tester inserted 2 inches from the side, should come out 3/4 clean.
Remove the ramekins from the water. Allow to cool and serve with ice cream or whipped cream.