Brownie pudding is essentially ooey-gooey, pudding-like brownies. I almost feel I should just leave the description at that, but if you must know more: they are cooked in a water bath, are incredible drizzled with cream, and this particular brownie pudding is gluten free, making them an excellent dessert option when your all-purpose-flour-adverse friends are coming to dinner. Not to mention the fact that we can all pretend it’s a “healthy” dessert (in light of the lack of flour) and therefore, is one will fit seamlessly into your new eating regime for the new year. I am always partial to desserts that are on the moist/slightly undercooked side (dry cakes or brownies are the stuff of (my) nightmares), and brownie pudding is all that, and then some. The recipe is easy to make and calls for ingredients you may already have in your pantry (save for the potato starch). The only tricky part is making sure you do not over bake the pudding, as that will make you truly sad, and me too, if you must know.
To take a peek at the original blog post for my gluten free brownie pudding, and to peruse my collection of original recipes, click here.
- 2 sticks salted butter, melted and cooled slightly (if using unsalted butter, add 1/2 tsp salt to the below dry ingredients)
- 2 ounces unsweetened chocolate
- 2 tsp espresso powder
- 1/2 cup potato starch
- 1/2 cup dutch process cocoa powder
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 eggs
- 1 Tbsp pure vanilla extract
preheat the oven to 300 degrees. spray an 8×8-inch or 9×9-inch pan with cooking spray. i used an oval ceramic dish that probably held about 2 to 2 1/2 quarts. set aside.
place a large heat-proof mixing bowl in a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). the bottom of the mixing bowl should not touch the water. place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. (i’m not going to lie, i’ve taken to placing everything in a microwave-safe bowl and microwaving on high in 20 second intervals, stirring after each interval, until melted and smooth).
meanwhile, place the potato starch, cocoa powder, and – if using – salt in a medium bowl and whisk. set aside.
once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the sugars. whisk well (i recommend doing this while the chocolate mixture is still hot, as the sugar melts and is incorporated beautifully). once combined, add the eggs and vanilla all at once and very gently incorporate the eggs into the chocolate/sugar mixture. do not over whisk! gently, gently, gently is the key. finally add the dry ingredients all at once. switch to a rubber spatula and – again – very gently fold the dry into the wet – a few streaks of dry is okay.
pour the batter into the prepared pan. place the pan in a larger 13x9x2-inch pan and fill that pan about half-way up the sides of the smaller pan with very hot tap water (you can also place the two pans in the oven and fill the larger pan with a kettle while on the oven shelf, so you don’t need to move it while filled). carefully transfer to the oven and bake for about an hour, rotating the pan after about 30 minutes. begin checking the brownie pudding with a toothpick at 50 minutes. place the toothpick about two inches from the side of the pan and it should have moist, almost wet crumbs on it when the pudding is done. if the toothpick is clean or the crumbs are dry, you’ve over-baked the pudding and you will hate yourself. you can’t test it in the center, as the center will remain quite underdone-seeming even when you remove it from the oven. let cool slightly and serve while still warm and a bit runny with cream (whipped or dribbled) or ice cream.
brownie pudding will keep tightly wrapped on the counter for 3 days. it will not be as pudding-like if not reheated, but still awfully tasty. if reheating, do so gently in a low oven, so as not to bake the pudding, so much as melt it . . .