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5 from 2 reviews

Red velvet brownie pudding

Recipe by Archersfood

Delicious and rich red velvet brownie pudding, inspired by the viral chocolate brownie pudding, this recipe is superior. It has a crinkly top with a very fudgy and soft interior; it’s all baked to perfection without a water bath.

  • Total Time1 hour 45 minutes
  • Yield9 servings

Ingredients

  • 4 eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • 1/3 cup + 1tbsp, packed (80 g) light brown sugar
  • ¾ cup + 2 tbsp (200 g) unsalted butter, room temperature
  • 2 ½ tbsp (35 g) sunflower oil, or another neutral oil of your choice
  • 1 tsp (5 g) pure vanilla bean paste or extract
  • 1 tbsp (15 ml) oil-based red food coloring
  • 1 ¾ cup (300 g) milk chocolate callets
  • ¾ cup (100 g) all-purpose flour
  • ¾ cup (70 g) cocoa powder, 100%
  • ½ tsp (3 g) fine sea salt

Instructions

  1. Prepare the red velvet brownie batter: Crack 4 room temperature eggs in your stand mixer fitted with a whisk attachment, beat for 1 minute over medium speed until the eggs are slightly frothy, slowly add ½ cup (100 g) granulated sugar and 1/3 cup + 1 tbsp, packed (80 g) light brown sugar, continue beating for 1 minute, now increasing the speed to high until they turn pale and have tripled in size.
  2. In a light-colored pan, melt ¾ cup + 2 tbsp of unsalted room temperature butter over medium-low heat. Once it starts melting, make sure to pay closer attention and stir constantly, and we will brown the butter. After melting, it starts to bubble, and the butter is more of a yellow color, stir and with more time, the bubbling will become more intense, as you notice the color starts to change and the milk solids start to brown. If you stop stirring, the milk solids will burn instead. Once the butter has turned golden brown, turn off the stove; we don’t need to cool it down.
  3. Pour into the hot brown butter 1 ¾ cups (300 g) milk chocolate callets. Add 2 ½ tbsp (35 g) sunflower oil,1 tsp (5 g) pure vanilla bean paste, and 1 tbsp (15 ml) oil-based red food coloring. Mix it well until it’s all fully incorporated.
  4. To this mixture, add ¾ cup (100 g) all-purpose flour, ¾ cup (70 g) 100% cocoa powder, and ½ tsp (3 g) fine sea salt, mix it with a whisk until it’s fully incorporated.
  5. Add the beaten eggs and carefully fold them into the chocolate with a silicone spatula with gentle movements. You can optionally add chocolate chips if you want. If you overmix the eggs, they will lose air. Make sure to mix only until incorporated.
  6. Preheat the oven to 302F (150C).
  7. Pour the batter into an oval oven-safe dish and bake for 1 hour to 1 hour and 15 minutes, depending on your oven. Remove them from the oven and let them chill in the same pan for 1 hour so they have time to set. Enjoy warm!

Equipment

Notes

If the brownie pudding looks too jiggly after 1 hour, you might need to increase the time to 1h and 15 minutes. It all depends on your oven; some ovens are on the cooler side, and others are warmer.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1/9
  • Calories: 510 kcal
  • Sugar: 40 g
  • Sodium: 130 mg
  • Fat: 33g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 1 g
  • Carbohydrates: 47 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 95 mg

Find it online: https://archersfood.com/red-velvet-brownie-pudding/