Best Warm Walnut Brownie Pudding Recipes

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BAREFOOT CONTESSA BROWNIE PUDDING



Barefoot Contessa Brownie Pudding image

This is so incredibly rich and decadent. From the Barefoot Contessa's cookbook "Back to Basics," I am posting it here so I don't lose it. The inside will appear VERY underbaked - it is supposed to be that way, so don't keep on baking it! The number of servings are as noted in the cookbook, though I think it could serve far more.

Provided by RSL5709

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup unsalted butter
4 extra large eggs
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 tablespoon vanilla
1 tablespoon framboise liqueur (optional)

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.

BROWNIE PUDDING



Brownie Pudding image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving

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



Brownie Pudding image

From Company's Coming Chocolate. A good rich self-saucing dessert. This is the best, yummiest, easiest dessert ever. Can be whipped up in under ten minutes. And it uses common ingredients that I always have on hand!

Provided by Pie_Spy

Categories     Dessert

Time 50m

Yield 1 pudding, 6 serving(s)

Number Of Ingredients 12

1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter (softened or melted) or 2 tablespoons margarine (softened or melted)
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
1 cup brown sugar (packed)
1/4 cup cocoa
1 3/4 cups boiling water

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.

Nutrition Facts : Calories 381.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 13, Sodium 371.6, Carbohydrate 81.3, Fiber 1.6, Sugar 60.7, Protein 3.9

WARM WALNUT BROWNIE PUDDING



Warm Walnut Brownie Pudding image

Categories     Chocolate     Dairy     Nut     Dessert     Bake     Valentine's Day     Kid-Friendly     Oscars     Walnut     Winter     Anniversary     Birthday     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6-8 servings

Number Of Ingredients 18

Syrup
3/4 cup (packed) dark brown sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
5 teaspoons instant espresso powder
Pinch of salt
1 2/3 cups warm water
1 1/2 tablespoons vanilla extract
Brownie
1 cup all purpose flour
3/4 cup sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon vanilla extract
1 cup chopped walnuts, toasted
Whipped cream

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.

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