Description

This decadent Chocolate Brownie Pudding recipe combines the rich, fudgy texture of brownies with a luscious pudding-like moistness. Made with cocoa powder, semi-sweet chocolate chips, and a light vanilla hint, these individual puddings are baked in a water bath for perfect moistness, then finished with a dusting of powdered sugar and chocolate shavings. Ideal for a cozy dessert that impresses with minimal fuss, this recipe yields four satisfying servings in under an hour.

Ingredients

Scale

Brownie Pudding Batter

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips (optional)

For Garnish

Powdered sugar, for dusting
Chocolate shavings, for garnish

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
Prepare Ramekins: Grease four ramekins thoroughly with unsalted butter or non-stick spray to prevent sticking, then arrange them in a baking dish suitable for a water bath.
Mix Dry Ingredients: In a bowl, whisk together the cocoa powder, all-purpose flour, and salt until well combined, ensuring even distribution.
Combine Wet Ingredients: In a separate mixing bowl, combine the melted butter and granulated sugar. Add eggs one at a time, beating well after each addition, then stir in vanilla extract for flavor.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, gently stirring until just combined. Avoid overmixing to maintain a tender texture. Fold in the chocolate chips if using.
Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full to allow room for rising.
Create Water Bath and Bake: Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides. This water bath will help bake the puddings evenly and keep them moist. Bake in the preheated oven for 25 to 30 minutes until set but still slightly soft in the center.
Cool and Serve: Remove the ramekins from the water bath and let them cool for about 10 minutes. Carefully invert each pudding onto a serving plate, dust with powdered sugar, and garnish with chocolate shavings before serving.

Notes

Using a water bath is key to achieving the perfect moist, pudding-like texture in this dessert.
For extra indulgence, serve warm with a scoop of vanilla ice cream.
Optional chocolate chips add bursts of melted chocolate but can be omitted for a smoother texture.
Ramekins should be roughly 6 oz capacity each to ensure proper baking volume.
To make ahead, prepare batter and refrigerate before baking within 24 hours.