“I've searched recipezaar, and didn't find a recipe exactly like this one. I've yet to try it, but it looks delicious! It's not a brownie and it's not pudding. It's soft in the middle like pudding and like a brownie around the edges. Apparently it's delicious with ice cream on top too. What more could you ask for in a dessert?”
READY IN:
50mins
SERVES:
6
YIELD:
6 brownie puddings
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 300 degrees F. Lightly butter 6 ramekins or mini pie tins. Melt the 1/2 pound of butter and set aside to cool.
  2. 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 very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
  3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
  4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Place pan in oven. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for about 30 minutes- until the edges look done but the center is still a little soft. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked.
  5. Allow to cool and serve with vanilla ice cream.

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