Brownie Pudding. If you’ve ever wished you could take the taste of hot brownie batter, and make it into something edible and amazing, this is the dessert for you. Life changing delicious.
A few summers back I made Ina Garten’s Brownie Pudding, which is the inspiration for this recipe. Let me tell you, that woman knows what she’s doing when it comes to dessert. I trust any recipe she puts her name on.
I adored the brownie pudding, but my husband said it was too chocolaty for his taste. I did not agree, but took it as a challenge to create a rendition he would like. Over the past few years I have made this thing multiple times, with small changes here and there. This version is hands down my favorite.
I like to make dessert in large part because I like batter. It’s not okay to make batter to eat, but it is okay, at least in my book, to sneak a couple bites of batter while I’m making dessert. However, this brownie pudding is so good and tastes so much like batter when it’s made, I don’t even have to sneak batter bites. Yummmmmmmm.
If you've ever wished you could take the taste of hot brownie batter, and make it into something edible and amazing, this is the dessert for you. Life changing delicious.
- 1 cup unsalted butter melted then cooled
- 5 large eggs room temp
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 1/4 cup almond flour
Preheat oven to 325 degrees. Butter the sizes and bottom of a 2 quart baking dish (for me, this is an 8x11 glass rectangular dish, you may have oval).
Use a mixer to beat together eggs, white sugar and brown sugar until they are thick and light in color. This will take about 10 minutes.
Next, mix in vanilla extract.
Sift together the cocoa powder, all purpose flour and almond flour.
With the mixer on low speed, gradually beat in the flour mixture until all ingredients are just combined.
Keep the mixer on low speed and slowly beat in the butter until just combined.
Pour batter into prepared baking dish. Place prepared baking dish into a larger baking dish (for me, this was a 9x13 glass dish). In the large baking dish, put water until it reaches halfway up the side of your smaller dish. NOTE: The water goes in the large dish, NOT in the small dish with the batter.
Bake for 55 minutes. The top will be crispy and the inside will look like a pudding or very underdone brownie.
Adapted from Ina Garten's amazing Brownie Pudding Recipe.
Enjoy this Brownie Pudding? You’ll probably enjoy these other SugarSpicesLife recipes: