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.
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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.