A decadent rich chocolate brownie pudding dessert that is easy to throw together. Barefoot Contessa’s Brownie Pudding tastes like an undercooked brownie! Perfect with a scoop of vanilla icecream
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I don’t know about you but I find it very hard to resist not eating a spoonful of batter when I’m whipping up a batch of brownies. I know, uncooked eggs and all that but I can’t help having a spoonful. But ok, you’re right so not supposed to do that. So what’s a gal to do? Bake this brownie pudding instead. That’s what this dessert tastes like with the crunchy top of a brownie to boot. I mean this is basically the dessert for anyone who loves a good under cooked brownie. It has the consistency of a brownie and a pudding all in one. Hence, the name.
Oh boy, you are definitely going to want to bust out the mixing bowls for this dessert ASAP. Seriously, what are you waiting for? Just look at that spoonful…
I got this recipe from the Barefoot Contessa’s back to basics cookbook. I perused through the all the pretty photos of food and settled on this brownie pudding as a recipe I just had to try. I used to work at a restaurant that served an oversized chocolate molten cake. This dessert is definitely reminiscent of that and sent my tastebuds swooning. It’s definitely a lot easier to throw together than a chocolate molten cake as well.
This dessert calls for only a few simple staple pantry ingredients so it’s important that each and every one of those ingredients are high quality. Be sure to use pure vanilla extract, and good quality cocoa powder (my favorite store brand cocoa powder is Ghirardelli).
How To Make Barefoot Contessa’s Brownie Pudding
The recipe starts first with melting your butter in a saucepan. After it’s melted, be sure to let it cool before you add it to the rest of your mixture so as not to scramble the eggs. I mean scrambled eggs for breakfast sure. In my brownie pudding, not so much. Again, be sure to use high quality butter. My go to butter is Cabot butter. It’s high quality, affordable and I can find it any grocery store.
Up next is mixing your eggs and sugar until they are thick and yellow. You definitely want to use your stand mixer for this step. The eggs and sugar need to get a thick yellow stage which takes anywhere from 5 to 10 minutes. If you are using your hand mixer, it will take longer.
In a seperate bowl, sift your flour and cocoa powder. Sifting is super important to make sure the cocoa powder and flour are completely incorporated with each other. Whisking will just not accomplish this. Once its sifted, add this to your egg mixture along with your vanilla.
Now super important. Do. Not. Overmix. Oh, you’ve heard that so many times before haven’t you? I like to always finish mixing my flour in by hand so as not to overmix.
When you go to bake this dessert, you want to bake this in a hot water bath or in fancy french terms- a bain marie. This is similar to baking a cheesecake. To do this, place your dish inside a larger oven safe dish and fill the larger one with boiling hot water. By cooking the pudding in a hot water bath, the dessert cooks slowly and helps to contribute to what makes this dessert so ooey gooey delicious.
I think this recipe would be a perfect to knock the socks off your guests at your next soiray. And I bet you have everything in your pantry and cupboards to make it. No grocery store trip required? That’s the kind of dessert I can rally behind.
The key to this dessert it to not. overbake. it. The toothpick is supposed to come out with some ooey gooeyness on it. I found I had to bake mine a little longer than the one hour that Ina suggested. If you find you took it out a little early, don’t be afraid to stick it back in the oven and bake a little longer.
Some desserts like this brownie pudding dessert, or cheesecakes or a creme brulee are all basically a custard- or an egg rich dessert. Because of all those eggs in the dessert you want to cook your dessert slowly as so not to curdle those eggs. Enter the bain marie or hot water bath. By surrounding the dessert in a pan of boiling hot water, heat can be evenly distributed around it. The bain marie also helps the top from drying out before the inside is full cooked.
If you are nervous about baking with a bain marie, you can get away with placing an oven-safe dish on a lower rack in your oven filled with boiling hot water. The steam will rise and heat the dessert slowly and you don’t have to worry about hot water seeping or splashing into your pudding and ruining your day. (Source: Food52)
This dessert got labeled as dangerous, and I think once you make it, you will agree.
To Make This Recipe You Will Need:
- 2-quart oblong baking dish
- Small Saucepan
- Kitchenaid mixer
- Larger Dish to place the brownie pudding in as it bakes- I use my 13×9 Pyrex Dish
- * 2 sticks unsalted butter, plus extra for buttering the dish
- * 5 large eggs, at room temperature
- * 2 cups sugar
- * 3/4 cup good cocoa powder
- * 1/2 cup all-purpose flour
- * 2 teaspoons vanilla extract
- 1. Preheat the oven to 325 degrees. Lightly butter an 2-quart oblong baking dish.
- 2. Melt the butter in a small saucepan and set aside to cool.
- 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until thick and yellow.
- 4. Meanwhile, sift the flour and cocoa powder and set aside.
- 5. When the egg mixture is ready lower the speed and add the vanilla, cocoa, and flour mixture. Mix only until combined. With the mixer on low, slowly pour in the cooled butter and mix again just until combined.
- 6. Pour the brownie mixture in the prepared dish and place into a larger baking pan. Add enough of the hottest tap water to the pan to the halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- 7. Allow to cool and serve with vanilla ice-cream.
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