Best Brownie Pudding Recipes

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

BROWNIE PUDDING

Steps:

• In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

BROWNIE PUDDING CAKE

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

10 MINUTE ..QUICK AND EASY CHOCOLATE BROWNIE PUDDING CAKE

Steps:

• Boil water with 3 tbsp of sugar and set aside.
• Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
• Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
• Spread mixture evenly into the buttered pan.
• Very slowly pour water into the center of the mixture and do not stir!
• Cover well, with plastic wrap or lid.
• Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
• Sprinkle with powdered sugar and serve with your favorite toppings.
• Enjoy!

BROWNIE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish.
• Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.
• Bake in preheated oven 30 to 45 minutes, until set.

SLOW-COOKER BROWNIE PUDDING CAKE

Steps:

• In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
• Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
• Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

ALMOND BROWNIE BREAD PUDDING

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
• Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.

BROWNIE PUDDING

Steps:

• Mix the flour, sugar, cocoa, baking powder and salt in a medium bowl.
• Add milk, butter vanilla and nuts. Turn into ungreased 2 quart baking dish. Smooth on top.
• Combine brown sugar and 1/4 cup cocoa in a small bowl. Mix well. Sprinkle over top of batter.
• Pour water on top. To avoid making wells in the batter either pour the water slowly, or pour it onto a spoon held over pudding, allowing it to run off gently.
• Bake in 350 degree oven for about 40 minutes. Top will be firm. Batter will rise and there will be a pudding-type sauce at the bottom.
• Serve warm. This is really delicious with ice cream.

ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
• Add the brownie and candy bars to the prepared loaf pan.
• In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
• Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

BAREFOOT CONTESSA BROWNIE PUDDING

Steps:

• Preheat oven to 325 degrees.
• Melt butter and set aside to cool.
• Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
• Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
• Slowly pour in melted butter and mix again just until combined.
• Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
• Place dish into a larger baking pan.
• Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
• Bake for exactly 1 hour.
• A cake tester inserted 2 inches from the side will come out 3/4 clean.
• The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
• Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.

FUDGE BROWNIE PUDDING CAKE

Steps:

• Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
• Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
• Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
• Spread in ungreased baking dish.
• Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
• Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
• Carefully place dish in oven.
• Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
• Cool in dish on wire rack 10 minutes.
• Dust with confectioners' sugar.
• Fore a decorative design, place a paper doily on cake before dusting with sugar.
• Carefully lift doily straight up.
• Serve pudding cake warm with whipped topping.

BROWNIE FUDGE PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C).
• Whisk the brown sugar and butter in a bowl.
• Whisk in the egg and vanilla.
• Fold in the flour, cocoa powder, baking soda, and salt.
• Stir in the chocolate chips.
• Divide the batter between 4 ramekins, or any other oven-proof pots you may have lying around in the kitchen.
• Bake for 15 minutes, or until cooked but still fudgey inside.
• Serve with whipped cream.
• Enjoy!

LAYERED CHOCOLATE BROWNIE PUDDING TRIFLE

Steps:

• Prepare a large glass trifle bowl or a large glass serving bowl.
• Grease a 13 x 9-inch baking dish.
• Prepare the browninie mix according to package directions.
• Bake in a 13 x 9-inch baking pan until brownies test done.
• Cool to room temperature then refrigerate until completely cold.
• When the brownies are cold cut into about 2-1/2-inch squares.
• Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
• Line the bottom of the trifle bowl with HALF of the brownie cubes.
• Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
• Cover with one 8-ounce container of the Cool Whip topping.
• Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
• Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
• Sprinkle the remaining crushed cookies over the Cool Whip.
• Refrigerate until ready to serve.

BROWNIE BOTTOM PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Use back of large spoon to make slight depression in center of brownie. Cool completely.
• Beat pudding mixes and milk with whisk 2 min. Let stand 2 min. Spread over brownie.

INA GARTEN'S BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.

BROWNIE PUDDING DESSERT

Steps:

• Make the brownies according to package directions add in the walnuts to the batter.
• Bake in a greased 13 x 9-inch baking pan; cool completely.
• In a bowl using an electric mixer at low speed beat the chocolate pudding mix with 1 cup half and half cream until smooth; let rest for 5 minutes, then spread on top of the cooled brownies.
• Spread the whipped cream or thawed Cool Whip on top of the pudding, then sprinkle with crushed cookies or grated chocolate.
• Chill for 2 hours before serving.
• Delicious!

3-STEP BROWNIE PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and 1 tsp. vanilla. Add flour and nuts; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Beat whipped topping mix, 1/2 cup milk and remaining vanilla in large bowl with mixer on high speed 6 min. or until topping thickens and forms soft peaks. Add remaining milk and dry pudding mix. Beat on low speed until blended, then beat on high speed 2 min. Spread over dessert. Refrigerate 2 hours.

WARM WALNUT BROWNIE PUDDING

Steps:

• For syrup:
• Combine first 4 ingredients in small saucepan. Gradually whisk in 1 2/3 cups warm water and vanilla. Bring to simmer over low heat, whisking often. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• For brownie:
• Preheat oven to 325°F. Grease 8 x 8 x 2-inch baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
• Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
• Cut dessert into squares. Serve warm, accompanied by whipped cream.

BROWNIE PUDDING CAKE (MICROWAVE)

Steps:

• Put flour, sugar, cocoa, bp and salt in 2-quart high, straight-sided round microwave-safe casserole.
• Complete 12-15 strokes with whisk.
• Add remaining ingredients.
• Spread evenly in bowl.
• Topping: sprinkle topping ingredients over batter, pour on water.
• Cover casserole with paper towel and set on inverted pie pan.
• Microwave on medium 50% power for 8 minutes.
• Without removing towel, microwave on high 1 1/2 to 5 minutes more until surface looks dry.
• Remove towel and let pudding stand 10 minutes.