This Easy Brownie Pudding comes out of the oven with a delicately crisp top, soft mousse-like edges, and a molten chocolate center. It’s an understated yet elevated take on a brownie. You could even call it elegant and no one would know it took just a handful of ingredients and minutes to assemble! Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect end to any meal.
Here’s a look at the ingredients you’ll need for this Easy Brownie Pudding.
Eggs and Sugar: Whipping these two ingredients together is the foamy foundation that creates the unique texture and crisp top of this brownie pudding.
Brownie Mix: Betty Crocker™ Delights Supreme Original Brownie Mix is the key to the rich chocolate flavor of this pudding.
Semisweet Chocolate Chips: Just a handful adds lots of deep chocolate flavor. Swap in a darker chocolate for an even richer flavor.
Hot Coffee: Brewed coffee gets poured on top of the batter, before baking. Focusing on the edges allows the coffee to seep into the batter and migrate toward the center, infusing the entire brownie. Mixing the coffee into the batter during testing resulted in more of a brownie souffle than a warm pudding. You can use hot water if you don’t drink coffee.
Other Ingredients You’ll Need: Butter and milk.
Follow these tips for making Easy Brownie Pudding. See the recipe for detailed instructions.
Beat the eggs and sugar together for at least 5 minutes or until the mixture resembles a dense and thick, pale-yellow foam that holds its shape for 5 seconds when a spatula is pulled through the mixture.
Use your mixer, on its lowest speed, to mostly blend the brownie mix, butter, and milk. Use a flexible spatula to scrape down the sides and finish mixing the batter.
Spread the batter into the baking dish and scatter the chocolate chips over the top. The chips will sink as they bake and add to the rich texture of the finished pudding. Pour the coffee on top, focusing on the outer edges.
This pudding needs to bake for about 45 minutes. Look for a delicately crisp top and a center that wobbles slightly like set gelatin.
Let the pudding sit for about 5 to 10 minutes after removing it from the oven. The center will be very hot and molten. A few minutes of stand time allows the pudding to thicken slightly and cool down a bit.
Easy Brownie Pudding is best enjoyed warm the day it is made. But if you have leftovers, follow these tips for proper storage and reheating.
Store covered in the baking dish or spoon into an airtight container and refrigerate for up to 3 days.
Freezer storage is not recommended for this recipe as it will affect the texture.
Place portions in a microwavable dish and microwave in 30 second increments, until warmed through.
Heat oven to 350°F. Grease an 8-inch square baking dish with butter.
In a large bowl, beat eggs and sugar with an electric hand mixer (or a stand mixer fitted with the whisk attachment) until the mixture is very pale yellow, thick, and foamy, at least 5 minutes.
Add brownie mix, melted butter, and milk; mix on low speed just until combined, about 30 seconds. Use a rubber spatula to scrape down the side and bottom of the bowl, making sure the batter is well blended. Spread the batter into the buttered baking dish. Sprinkle chocolate chips over the batter.
Pour the hot coffee over the batter along the outer edges. The coffee will migrate to the center as it bakes.
Bake 45 to 55 minutes or until the top is lightly crisp and the center jiggles like set gelatin but no longer ripples like water. Remove from the oven; cool 5 to 10 minutes.
To serve, spoon warm brownie pudding into bowls and top with ice cream.
Hot water can be used in place of coffee if you prefer.
Use dark chocolate chips to give this pudding an even deeper chocolate flavor.
