Did you hear about this famous brownie pudding? It’s a delicious, slightly underbaked brownie that I have been seeing everywhere for a couple of months.

I decided to make my own version of this delicious treat.

Why is it called pudding if it’s not a pudding? Maybe because of the gooey, melty center that melts in your mouth. We used our brownie recipe, and we modified the quantities a little bit to make it more fitting.

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Most of the ingredients you will find in this list, you probably already have or can easily find at the grocery store. There are some substitutions available, like milk chocolate, which you can use dark chocolate instead, depending on what you prefer.

Eggs: We are gonna beat them until they turn white. I feel like this is so essential when making any brownie recipe; it makes it taste 10 times better.
Sugars: a mixture of granulated sugar and brown sugar. One is for a deep caramelized flavor, and the other is for a crispy exterior.
Butter: We need to melt it, and use unsalted butter to better control the salt you want to add to this brownie dessert.
Milk chocolate: This is something you can easily swap in this recipe; use dark chocolate instead if you prefer.
Salt: We are adding a little bit of salt just to enhance the flavors of the brownie pudding.
All–purpose flour: This will give structure to the brownie.
Cocoa powder: make sure its 100% cacao without any added sugars.

For this recipe, you will need the eggs to be room temperature and the butter to be melted (and hot).

Eggs in brownies

A very important part of making brownies is beating the eggs until they turn pale. So many people like to skip this step to make it faster and easier to make, but in my opinion is essential.

Why do we beat the eggs with the sugar to make brownies? Beating the sugar with the eggs is what will create a thin top layer that is like a paper-thin layer that we all love in brownies. It helps dissolve the sugar and makes sure you have a lighter texture instead of cakey.

To beat the eggs, all you need is a stand mixer or electric hand whisk and the bowl. Crack the eggs and add both sugars. Beat the eggs on high speed until they turn white. This step can take anywhere from 10 minutes to 15 minutes. Depending on the final result you are looking for. The eggs will have a thicker consistency.

Important things you should know about beating eggs

The bowl and whisk you are using need to be very clean and dry.
I recommend using a stand mixer or electric hand whisk, as doing it by hand can take a lot of time, and you may be tired after 5 minutes.
Once the eggs have the nice color and size, and are ready, you need to be very careful, as they can deflate.
Stand mixer bowl, clean and dry, high-speed, whisk attachment.

Key points in this recipe

Beating the eggs, this will ensure the brownies have a nice, beautiful top thin layer that we all love.
Control the baking time. This dessert is supposed to be very moist and wet in the middle. Don’t over-bake it.

Tips to prepare the best brownie pudding

Because I love eating brownies and making them ill give you the best tips I can give.

We are not baking it at a low temperature; we are keeping it at a higher temperature so the inside has a wet texture and a crunchy exterior.
It’s important you don’t over-bake them. If you’d like them to be wet but perfectly cooked, I recommend you add a chocolate bar in the center so it has that wet texture feeling.
Eat warm with a big scoop of vanilla ice cream.
Make sure you don’t overmix the brownie batter; it might deflate the eggs and lose the whole purpose of beating them.

Baking tools you will need!

Most of the tools we mention, you probably already have in your house or can easily find. We mention the use of a stand mixer, which you can substitute with an electric hand whisk or, if you are brave enough, a normal whisk.

Mixing bowls, you will need different ones for different steps in this recipe.
Stand mixer, electric hand whisk, or whisk, you will need it to beat the eggs until pale and white.
Spatula, a softer spatula to scrape the bottom of the bowls is also important to fold in the eggs.
Baking pan, we are using an oval glass oven dish that we love, as you don’t even need to grease it, and it comes out so easily from the pan.
Pan, we will melt the butter here and then add the chocolate to it. I recommend you have a cast-iron pan to do this, as it holds the temperature so much better and will melt the chocolate faster.

Mixing bowls

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Stand mixer

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Spatula

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Porcelain Baking Dish

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Our Place Pan

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How to serve this brownie

A brownie on its own is amazing, but if you add the biggest scoop of ice cream, it will make it even better. This brownie pudding should be served warm but not too hot!

If you’d like, you can serve it with some fresh berries on the side, like strawberries or raspberries, which will add a nice freshness to it.

How to store brownie pudding

If you manage not to eat it all in one setting, then you’ll need to store it. I recommend the fridge, as the center of the brownie is not fully baked. You can also freeze it. It’s very important you reheat it properly to enjoy.

Serve yourself a portion of the brownie pudding and microwave it for 20 seconds. This will make it nice and warm. If you microwave it for too long, the brownie will be more like a sponge. It’s very important to warm it up to help with the texture, as we did in our red velvet Nutella brownies.

They’re safe to eat for 3 days.

Keep the brownies in a food-safe container or the same baking pan we used to bake them.

Can you freeze this brownie pudding?

Yes.

I recommend that if you plan on freezing the tray, you undercook them. When you want to enjoy them, bake them from frozen until they are nice and warm. It cannot be frozen in servings, and it should be frozen in the same baking dish you used. It will be safe in the freezer for up to 2 months.

To keep it safe from freezer burn or having any freezer tastes, I recommend you wrap it really well with aluminum foil, and then you place it inside a freezer-safe container. Make sure to add the date of the day you made them, and the name of the food. For example: brownie pudding. Day/month/year or month/day/year, depending on what you usually do.

And that’s it! I hope you love LOVE this recipe as much as we did in our house. If you try It don’t forget to leave us a review, we highly appreciate it! Don’t forget to follow our BRAND NEW Facebook page! And we will see you again tomorrow with a new recipe you’ll love.

Famous brownie pudding

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Author: Archersfood
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baking

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Description

We made the famous brownie pudding, and we think you should try it! Recipe in cups and grams!

Ingredients

4 eggs
2/3 cup (140 g) brown sugar
3 tbsp (40 g) granulated sugar
Slightly over 1 cup (250 g) butter, unsalted, melted
1 ¾ chopped (300 g) milk chocolate couverture
¼ tsp salt
¾ cup (90 g) all-purpose flour
1 cup (90 g) cocoa powder

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Instructions

Preheat the oven to 355°F 180 °C.
Start by cracking 4 eggs in your stand mixer bowl, add 2/3 cup (140 g) brown sugar and 3 tbsp (40 g) granulated sugar. Use the whisk attachment and beat on high speed for 10-15 minutes. They will turn very pale and thick.
Melt slightly over 1 cup (250 g) of unsalted butter. Once fully melted, turn off the stove and add 1 ¾ cups (300 g) of chopped milk chocolate couverture. Let it sit untouched for 5 minutes. After 5 minutes, stir until the chocolate is fully melted.
In a mixing bowl, add ¼ tsp salt, ¾ cup (90 g) all-purpose flour, and 1 cup (90 g) cocoa powder. Whisk until combined. You can sift it to remove any lumps (recommended).
Pour the melted chocolate mixture over the dry ingredients. Mix to incorporate. Then, fold in the pale beaten eggs until just incorporated. Bake in a preheated oven for 20-25 minutes, depending on how you want the center to be.