Homemade Brownie Pudding
Homemade Brownie Pudding
Recipe video link not available in the export.
Watch on the original websiteIngredients List
Check off ingredients as you prepare them. Converted amounts are rounded.
About these measurements
Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.
Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.
For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.
The Fudgy Base & Fats
- Large eggs: 4 fresh eggs (0:56) (Left out to sit at room temperature)
- Vanilla extract or paste: 5 mL
The Structural Base & Sugars
The Mix-In
Step-by-Step Cooking Instructions
1. Pre-Heat and Set Up Your Workstation
- Prepare your standard kitchen oven or countertop mini oven by setting the preheat temperature dial to a steady 175 °C (3:02).
- Grab your digital kitchen scale and place your primary large mixing bowl directly on top to measure your ingredients accurately.
2. Compile the Fats, Sugars, & Cocoa
- Weigh out and add 175 g of intense Dutch-processed cocoa powder directly into your mixing bowl (0:06).
- Pour in 200 g of white crystal or granulated sugar (0:06).
- Add 210 g of rich brown sugar to build up the moisture base (0:21).
- Pour 150 g of your pre-melted, cooled brown butter straight over the sugars (0:35).
- Stream in 100 g of neutral vegetable oil right next to the butter (0:35).
3. Add the Eggs & Dry Base
4. Blend the Pudding Batter
- Pro-Tip: Remember to lift your mixing bowl completely off the digital scale before starting your hand mixer to avoid throwing the internal mechanism off balance.
- Grab a standard electric hand mixer (1:29). Because this dense brownie batter doesn't rely on structural gluten development, you can comfortably use a hand mixer or even combine it cleanly by hand using a sturdy spatula (1:29).
- Mix until the flour, oils, and sugars merge into a uniform, thick, glossy chocolate mass (0:56).
5. Fold in the Chocolate Chunks By Hand
6. Prepare the Water Bath (Bain-Marie)
- Grab a standard 20.3 × 20.3 cm metal brownie pan or ceramic casserole dish (1:47). Apply a light coating of non-stick baking spray or line it with parchment paper.
- Transfer your thick, gooey chocolate batter over into the prepared pan, utilizing your spatula to spread the mixture evenly out into the corners (2:20).
- The Secret Step: Grab a secondary, significantly larger baking pan (2:41). Place your filled 20.3 × 20.3 cm brownie dish directly inside the larger pan (2:41).
- Carefully pour hot water into the outer roasting pan until the water level climbs up the sides of your brownie dish (2:54). Note: The rising steam from this water bath traps moisture inside the batter, preventing the interior from hardening into a standard cake so it transforms into a rich pudding texture (2:49).
7. Bake and Cool
- Slide the double-pan water bath assembly carefully onto the center rack of your preheated oven at 175 °C (3:02).
- Bake continuously until the top surface dries out, cracks lightly, and forms a signature shiny brownie shell (3:21).
- Carefully lift the pans out of the oven. Remove the brownie dish from the hot water pool and let it sit undisturbed to cool down slightly. The center will remain incredibly soft, sticky, and fudgy (3:28). Serve warm in bowls with a large spoon, optionally topped with vanilla ice cream (2:54).
Recipe from Aaron in the Kitchen. View the original page.
