If you’ve ever wished you could take the taste of hot brownie batter, and make it into something edible and amazing, this Brownie Pudding the dessert for you. Life changing delicious.
Brownie Pudding Beginnings
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 that he would like. Over the past few years I have made this thing multiple times, with small changes here and there, until it became my family’s version of perfection.
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 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.
Here are a few tips to help you ensure Brownie Pudding success:
- You need TWO baking dishes for this recipe. You need an 8×11 dish to fill with the batter, and a larger dish that the smaller dish will fit into, such as an 11×17 inch dish. You will put water into the larger dish only, not into the dish with the batter.
- You can use a 9×13 baking dish, but consider cutting down cooking time by a few minutes.
- This is a pudding, so it looks undercooked. I once took it to a party and people thought it was an underdone brownie, so were afraid to eat it. Therefore, I now put a sign with it saying ‘this is a pudding.’
- If I’m baking this for other people, I bake it for 60 minutes as this allows the pudding to firm up just a bit. If I’m cooking it for myself, I’ll cook it for about 55 minutes – it also works well as a pretzel or graham cracker dip this way too.
- 1 cup unsalted butter melted then cooled
- 5 large eggs room temperature
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla
- 1/2 cup dark 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 8×11 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 an 11×15 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 60 minutes (see notes above about time). The top will be crispy and the inside will look like a pudding or very underdone brownie.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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