Brownie Pudding with a Rich Fudgy Center
A warm and comforting dessert featuring a rich fudgy center and irresistible chocolate flavors.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Gather all ingredients and equipment.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Pour the batter into the prepared cake pan, spreading it evenly.
Serving
- Bake in the preheated oven for 50 minutes or until the edges are set but the center is still slightly jiggly.
- Allow the brownie pudding to cool for at least 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use room temperature ingredients for even mixing. Do not overbake to maintain fudgy texture.
Ingredient Substitutions: Try using almond flour for a gluten-free version. Substitute coconut sugar for a different sweetness profile.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container, and consume within 3 days for best freshness.
Make-Ahead Tips: Prepare the batter in advance and store in the fridge for up to 24 hours before baking.
Ingredient Substitutions: Try using almond flour for a gluten-free version. Substitute coconut sugar for a different sweetness profile.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container, and consume within 3 days for best freshness.
Make-Ahead Tips: Prepare the batter in advance and store in the fridge for up to 24 hours before baking.