Pin it The first time I made this brownie pudding, I was trying to impress someone who insisted they didn't really like chocolate desserts. I thought they just hadn't met the right one yet. When I pulled it from the oven and that pudding center jiggled slightly under the crackly top, I knew I'd found something special. One spoonful changed their mind completely, and honestly, it changed mine too—this dessert felt like a secret I'd finally cracked.
I made this for a dinner party on a rainy April evening, and my friend Sarah arrived stressed from a terrible day at work. By the time dessert came around, she'd already relaxed into the evening, and when she tasted this, she literally closed her eyes. She asked for the recipe before even finishing the first spoonful. That's when I realized this isn't just a dessert—it's a small moment of comfort you can serve on a plate.
Ingredients
- Unsalted butter (225 g): The foundation of everything rich here; use good quality butter because you'll taste it.
- Semisweet chocolate, chopped (170 g): Chop it yourself if you can—it melts more evenly and you control the size.
- Large eggs, room temperature (4): This matters more than you'd think; cold eggs seize the chocolate and make your life harder.
- Granulated sugar (2 cups): The eggs and sugar beaten together create that signature thick, pale ribbon that traps air and gives the pudding its texture.
- All-purpose flour (1/2 cup): Barely fold this in; overmixing here is how you accidentally make dense cake instead of pudding.
- Unsweetened cocoa powder (2 tbsp): This deepens the flavor without adding extra sugar or moisture.
- Vanilla extract (2 tsp): Don't skip it or use the imitation stuff if you can help it.
- Kosher salt (1/4 tsp): A small pinch that makes the chocolate sing.
- Vanilla ice cream or whipped cream (for serving): Not optional in my kitchen—the cold against the warm pudding is where the real magic happens.
Instructions
- Melt the chocolate gently:
- Set a heatproof bowl over barely simmering water and melt the butter and chopped chocolate together, stirring until completely smooth. This water bath method protects the chocolate from burning and keeps everything silky.
- Beat the eggs and sugar into ribbons:
- In your stand mixer with the paddle attachment, beat the eggs and sugar on medium-high speed for a full 5–10 minutes until the mixture is thick, pale, and falls from the whisk in ribbons. This takes longer than you think, but this step is non-negotiable for the right texture.
- Bring it together gently:
- On low speed, add vanilla and salt, then slowly pour in the cooled chocolate mixture, stirring just until combined. You want no streaks of chocolate or sugar, but you're not trying to whip air out of it either.
- Fold in the flour and cocoa:
- Sift the flour and cocoa powder together, then gently fold into the batter with a spatula, mixing only until you see no white flour streaks. This is where patience pays off; overmixing develops gluten and ruins the pudding texture.
- Set up the water bath:
- Pour the batter into your buttered 2-quart baking dish, then place that dish inside a larger roasting pan. Pour hot tap water into the roasting pan until it comes halfway up the sides of the baking dish—this gentle, surrounding heat is what keeps the center from cooking through.
- Bake with confidence:
- Bake at 325°F for exactly 1 hour. The top should look set and crackly, and when you give the dish a gentle shake, the center should jiggle slightly but not slosh around.
- Let it rest before serving:
- Remove from the water bath and let cool for at least 15 minutes so the pudding sets just enough to stay in the dish when you scoop. Serve warm with ice cream or whipped cream on the side.
Pin it I remember my grandmother watching me make this and nodding quietly when the pudding center oozed onto her spoon. She didn't say much, but she asked me to write down the recipe so she could make it for my grandfather's birthday. That's when I understood that simple, perfect things have a way of becoming the ones people remember.
The Chocolate Question
Semisweet chocolate is the standard here, but I've played around plenty. A darker chocolate shifts the dessert toward sophisticated and less sweet, which some people prefer. I once added a small pinch of espresso powder to a batch, and it deepened everything without making it taste like coffee—just more intensely chocolate. The point is, this recipe is forgiving enough to let your chocolate preference shine through.
Serving and Timing
Serve this warm but not straight from the oven; that 15-minute rest is crucial both for texture and for not burning anyone's mouth. If you have leftovers (which is rare), you can gently reheat them in a low oven or even the microwave, though fresh is always better. The pudding keeps in the fridge for a few days if you're thinking ahead, but honestly, it rarely lasts that long in my house.
Making It Your Own
This recipe scales beautifully if you want to serve fewer people; just halve everything and use a smaller baking dish, reducing the baking time by about 10–15 minutes depending on the depth. I've also made it in individual ramekins for fancy dinners, which looks impressive and actually bakes faster. The beauty of this dessert is that it feels like you've done something complicated when really you've just followed a few careful steps and let the oven do the work.
- For extra depth, try bittersweet chocolate or add a small pinch of espresso powder to the cocoa.
- Don't skip the water bath—it's the secret to getting pudding and not cake.
- Serve with something cold against the warm pudding for the best contrast.
Pin it This brownie pudding has become my go-to when I want to feel like I've made something truly special without the stress. It's the kind of dessert that reminds people why they love coming to your table.
Recipe Questions & Answers
- → What makes the center molten and gooey?
A gentle water bath baking method keeps the center soft while the top sets crackly, creating a molten texture.
- → Can I use different types of chocolate?
Yes, bittersweet chocolate can deepen the flavor. Adding espresso powder enhances the chocolate notes.
- → How do I know when it’s perfectly baked?
The top should be firm and crackly, while a slight jiggle in the center signals the gooey middle is set but not overbaked.
- → What’s the purpose of beating the eggs and sugar until pale?
This step creates a light, airy batter that contributes to the dessert’s tender texture.
- → What serving suggestions complement this dish?
Warm servings paired with vanilla ice cream or lightly sweetened whipped cream balance the rich chocolate flavors.