Chocolate Brownie Pudding

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“This is a very elegant dessert which I was served for my 65th birthday and I have been looking for a recipe for "it" since. Well, I think I have found it on the Godiva web site, yes, I know too many chocolate recipes but what can I say, I am addicted! It was served with butter-pecan ice cream, as well, I was only able to eat about 4 bites! Didn't allow for cooling and chilling time which is from 8 hours to overnight.”
1hr 15mins

Ingredients Nutrition

  • 1 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
  • 12 cup butter or 12 cup margarine
  • 2 large eggs, at room temperature
  • 1 14 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 23 cup all-purpose flour
  • 1 pinch salt
  • 4 (1 1/2 ounce) Godiva dark chocolate bars
  • 1 14 cups chopped pecans, toasted
  • 6 large eggs, at room temperature
  • 1 cup granulated sugar
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 34 cup unsweetened alkalized cocoa powder (any kind, Hershey's, Nestle's etc.)
  • 3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
  • whipped cream
  • toasted chopped pecans (optional)


  2. Preheat oven to 350°F.
  3. Line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
  4. Lightly butter bottom and sides of foil-lined pan.
  5. Place 1 bar chocolate and butter in small microwave-safe bowl.
  6. Microwave on medium(50% power) for 1 minute.
  7. Stir, microwave 30 seconds more or until chocolate is softened.
  8. Stir until smooth and let cool.
  9. Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
  10. Add cooled chocolate, vanilla, flour and salt and stir until just combined.
  11. Stir in chopped chocolate and pecans.
  12. Spread batter into prepared pan.
  13. Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
  14. Cool in pan on wire rack.
  15. TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
  16. PUDDING:
  17. Whip eeg yolks and sugar in bowl until pale-colored.
  18. Heat milk in a medium heavy saucepan to a boil.
  19. Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
  20. Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
  21. It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
  22. DO NOT BOIL.
  23. Remove from heat.
  24. Whisk in vanilla, cocoa powder and chocolate chunks until blended.
  25. Strain mixture into medium stainless steel bowl.
  26. Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
  28. Divide brownie into 2 rectangles.
  29. Cut 1 rectangle into 1/2" pieces.
  30. Chop remaining half into small crumbs and place in airtight container.
  31. Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
  32. Top with 1/2" brownie pieces.
  33. Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
  34. Cover with foil for at least 8 hours or overnight.
  35. GARNISH:
  36. Scoop pudding into 6 large glass goblets.
  37. Sprinkle with reserved brownie crumbs.
  38. Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.

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