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Cocoa Brownie Pudding Recipe
This warm, spoonable brownie pudding has a delicately crispy crust floating on top of a luxuriously soft interior. Super easy to make!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
Cook Time
45
minutes
Total Time
1
hour
Author
Katie Moseman
Ingredients
1/2
cup
all purpose flour
1/2
cup
natural cocoa powder
I used Ghirardelli Unsweetened
1/2
tsp
baking powder
1/4
tsp
salt
1
cup
milk
slightly warm
1
stick of unsalted butter
melted
1
tsp
vanilla
2
eggs
lightly beaten
1
cup
sugar
Instructions
Cut out a piece of parchment paper to fit the bottom of an 8 inch square pan.
Prepare a water bath for the brownie pudding by filling a 13 by 9 inch pan about 3/4 inch high with water.
Place 13 by 9 pan in oven and preheat to 325.
In a large bowl, whisk together flour, cocoa, baking powder, and salt.
In a second bowl, whisk together warm milk, melted butter, and vanilla. Whisk in eggs, then whisk in sugar.
Slowly add the wet ingredients to the dry and whisk together until smooth. Pour into 8 inch square pan.
CAREFULLY place the 8 inch square pan into the 13 by 9 pan water bath.
Bake about 45 minutes, or until a toothpick comes out with a few moist crumbs attached, but no wet batter.
Let cool about 15 minutes. Serve warm.