If there’s one dessert that stops everyone in their tracks, it’s Brownie Pudding. Imagine the crackly edge of a brownie combined with a molten, spoonable center—luxuriously fudgy and undeniably chocolatey. It’s a dish that brings out smiles at the end of any meal, thanks to its rich cocoa flavor and dreamy texture. Whether you’re baking for a special occasion or just because you crave something indulgent, Brownie Pudding is the showstopper you’ll want to make again and again.

Ingredients You’ll Need

The magic of Brownie Pudding is how a handful of simple ingredients transforms into a texture-rich dessert. Each one adds a key dimension, from the deepest cocoa flavor to velvety smoothness. Let’s see what you’ll need and why:

Unsalted butter: Gives structure and a beautiful richness that makes every bite melt in your mouth.
Unsweetened cocoa powder: The star of the show for deep chocolate flavor—use the best you can find for bold results.
All-purpose (or cake) flour: Just enough to bind the pudding without making it too cake-like; cake flour makes it extra tender.
Salt: A pinch balances the sweetness and amps up the chocolatey notes.
Large eggs: Provide lift, silkiness, and help create that gorgeous pudding-layered texture.
Granulated sugar: Sweetens and helps develop that classic, shiny crust you expect from brownies.
Vanilla bean paste or extract: Rounds out the flavor, adding a sweet, floral note that lingers.
Powdered sugar (optional): For a pretty finish—just a light dusting for elegance and a little extra sweetness.

How to Make Brownie Pudding

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 325°F. Generously butter a 9×12 inch oval baker (or an 8×8 baking dish if that’s what you have). This keeps your Brownie Pudding from sticking and helps brown the edges just enough. Set aside a larger baking dish or roasting pan that your baker can nestle into for a water bath.

Step 2: Melt the Butter

Melt the butter, either in a saucepan over low heat or in a microwave-safe bowl. Let it cool for a few minutes—this prevents scrambling the eggs when you add it to the batter later. That slight cooling is one of the keys to smooth, glossy batter!

Step 3: Sift or Whisk Dry Ingredients

In a small bowl, combine the cocoa powder, flour, and salt. Whisk or sift them together thoroughly, eliminating any lumps. This ensures your Brownie Pudding batter is silky-smooth and that the cocoa disperses evenly for rich, uncompromising chocolate flavor.

Step 4: Beat Eggs and Sugar Until Thick

Using a stand mixer or electric beaters, combine the eggs and granulated sugar. Beat these on medium-high speed for 5–10 minutes until the mixture becomes very pale yellow and thick—think of soft ribbons forming when you lift the beaters. This step is what gives Brownie Pudding that signature light-yet-gooey middle.

Step 5: Incorporate Vanilla and Cocoa Mixture

Turn your mixer to low speed. First, add the vanilla bean paste or extract. Next, add the dry cocoa-flour-salt mixture slowly, letting it blend in without deflating all the air you’ve whipped into the eggs. Go slow and steady for the best results.

Step 6: Pour in the Melted Butter

With the mixer still on low, drizzle the melted (and cooled) butter into the batter, mixing just until everything comes together. Overmixing at this step can take away the pillowy texture, so as soon as it’s blended, stop the mixer.

Step 7: Finish the Batter By Hand

Take a spatula and give the batter one last gentle mix by hand, making sure to scrape the sides and bottom of the bowl. Pour the finished batter into your prepared baking dish, spreading it into an even layer.

Step 8: Set Up the Water Bath

Put your large baking dish or roasting pan on the oven rack. Place your filled baking dish inside it. Carefully pour in hot water (tap-hot is fine) around the dessert dish until it reaches halfway up the sides. This water bath gently cooks the Brownie Pudding, ensuring that custardy, pudding-like texture in the middle while the edges set up perfectly.

Step 9: Bake and Cool

Bake for 1 hour. Don’t worry if the middle still wobbles—that’s what you want! The edges will be set, but the inside will stay thick and luscious. Let it cool at least partially before serving; it’s extra gooey and pudding-like when warm, but sets up deliciously as it cools down.

How to Serve Brownie Pudding

Garnishes

For maximum impact, dust the top with powdered sugar just before serving—it adds a little elegance and a delicate sweetness. You can also dollop fresh whipped cream, sprinkle on chocolate shavings, or lay a few fresh berries on top for color and freshness.

Side Dishes

Brownie Pudding is definitely the main event, but it shines even brighter alongside a scoop of cold vanilla ice cream or a drizzle of cold cream. For a more grown-up dessert, try serving it with a pour of espresso or a tiny glass of dessert wine.

Creative Ways to Present

Spoon the Brownie Pudding into individual ramekins for an upscale dinner party feel, or serve family-style straight from the dish with plenty of spoons for an irresistibly cozy treat. For a playful touch, set out a “topping bar” of nuts, sprinkles, and sauces so everyone gets their own custom experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover Brownie Pudding (lucky you!), cover the baking dish tightly with plastic wrap or transfer portions into airtight containers. Keep in the refrigerator for up to 3 days—the pudding texture will remain fabulous!

Freezing

Want to make Brownie Pudding ahead for a special occasion? You can freeze it! Let the baked (and cooled) pudding come to room temperature, then wrap well in both plastic and foil. It will keep in the freezer for up to 2 months. Thaw in the fridge before reheating.

Reheating

To recapture that molten magic, reheat Brownie Pudding gently. Either microwave individual servings for 20–30 seconds until warm, or reheat the whole dish covered in a 300°F oven for 10–15 minutes. This brings back the soft, pudding-like center we all crave.

FAQs

Can I make Brownie Pudding without a stand mixer?

Absolutely! As long as you have electric hand beaters, you’ll get the egg and sugar mixture nice and thick. If beating by hand, it’s a great arm workout—just be sure to whip until the mixture is pale and leaves ribbons.

What if I only have regular vanilla extract?

No worries at all. While vanilla bean paste gives those lovely specks and intense aroma, vanilla extract works beautifully for flavor. Use one teaspoon and you’re set!

How do I know when Brownie Pudding is done?

You’ll want the edges to look set, but the center should still be soft and wobbly when you gently shake the pan. Resist the urge to overbake; it firms up as it cools and the magic is in that gooey, pudding-like inside.

Can I double the recipe for a crowd?

Yes! Double the ingredients and use a larger 9×13 inch pan, but keep in mind it may need a little extra baking time. Check at the 1-hour mark and bake until the edges are set and the center is still slightly soft.

What’s the best cocoa powder for Brownie Pudding?

High-quality Dutch-processed or natural unsweetened cocoa powders both work, but Dutch-processed gives a darker, more intense chocolate flavor. Go with what you love or have on hand—it will be delicious either way!

Final Thoughts

Now that you know how delightfully easy and rewarding Brownie Pudding is to make, why not bake a batch and see it for yourself? There really is no better way to create an unforgettable, cozy moment at your table. Grab your spoon and dig in—Brownie Pudding is about to become a favorite for all!

Brownie Pudding Recipe

★★★★★

4.8 from 27 reviews

Author: Mariam
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent delight of Brownie Pudding – a luscious and gooey dessert that combines the best of both worlds. This recipe yields a sumptuous treat that is perfect for satisfying chocolate cravings and impressing guests with its unique texture and flavor.

Ingredients

Scale

Brownie Pudding:

1 cup (8 ounces) unsalted butter
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour (or cake flour)
1/4 tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla bean paste (or seeds from one vanilla bean or vanilla extract)

For Dusting (optional):

powdered sugar

Instructions

Preheat the Oven: Preheat the oven to 325°F and grease a 9×12 inch oval baker (2 qt) or an 8×8 baking dish. Prepare a larger baking dish or roasting pan for a water bath.
Melt the Butter: Melt the butter and let it cool.
Prepare Dry Ingredients: In a bowl, mix cocoa powder, flour, and salt. Set aside.
Beat Eggs and Sugar: In a mixer, beat eggs and sugar until pale and thick.
Add Flavors: Mix in vanilla bean paste and cocoa powder mixture.
Incorporate Butter: Slowly add melted butter to the mixture.
Hand Mixing: Stir batter by hand to ensure thorough mixing. Pour into the baking dish.
Water Bath: Create a water bath in the oven and bake the pudding for 1 hour.
Cool and Serve: Allow the pudding to cool before serving. Enjoy warm, at room temperature, or chilled.

Notes

For a more gooey texture, slightly under-bake the pudding.
Experiment with serving temperatures to find your preferred consistency.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 36g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 5g
Cholesterol: 130mg

Keywords: Brownie Pudding, Chocolate Dessert, Gooey Brownie, Pudding Recipe