The Simply Luxurious Life®: Warm Chocolate Brownie Pudding  

January 20, 2011

Warm Chocolate Brownie Pudding

If you are a lover of chocolate, enjoy a brownie at the end of a long day, and want to bring delectable chocolatey taste to a dinner party, don’t despair because Barefoot Contessa has the answer. Brownie Pudding.  A lovely and decadent way to bring the rich chocolate goodness that is loved in brownies to an elegantly simple dish.  Serve with ice cream and viola! Your guests will be impressed.

Brownie Pudding

(courtesy of Barefoot Contessa)



  • 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


1. 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.

2. 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.

3. 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.

4. 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.

5. Allow to cool and serve with vanilla ice cream.

Key Things To Keep In Mind:

*For those of us with very hot ovens, check brownies at 45 minutes and test with a tooth pick.  If the top is crusted and firm, and the inside is still gooey – you can remove it from the oven.

*Having overcooked this recipe once, I can speak with experience and say it is better to have it too runny, than not enough. They key is to let the crust be your guide.

*Add the seeds of the vanilla bean can be expensive, so know that the recipe tastes just as delicious without it.

*The perfect ice cream as a complement – vanilla bean!

Images: (1) Simply Luxurious (2) Food Network

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At January 20, 2011 at 5:54 PM , Anonymous Splendid Market said...

This looks extraordinary -- I am making it this wknd!!

At January 20, 2011 at 6:12 PM , Blogger LifestyleBohemia said...

As a lover of all things chocolate, this looks amazing!!

At January 20, 2011 at 6:22 PM , Blogger The Simply Luxurious Life said...

Splendid Market - you will love it. So simple and hard to put the spoon down once you start. :)

At January 20, 2011 at 6:52 PM , Blogger Hermine said...

OMG! I have used up my junk allowance for this week but i MUST make this one next week because it looks so yummy! I'm already dreaming of this right now and i'm so glad i didn't bake anything this week :) This looks like chocolate heaven!!!

xoxo Hermine

At January 21, 2011 at 9:00 AM , Blogger Lissa @ After Adornment said...

This is the most amazing desert! Everytime I make it people wnat the's always a hit and soooo easy!

At January 23, 2011 at 3:37 AM , Blogger Hermine said...

Hmm, i've just been thinking. I don't have two pans to use; could i just bake it without putting it in another pan with water. Or is it better to make it on the stove using a double broiler method?

xoxo Hermine

At January 23, 2011 at 6:38 AM , Blogger The Simply Luxurious Life said...


For baking puddings, a water bath is necessary as it keeps the pudding from getting rubbery and turning out like a tough brownie. If you don't have an extra pan, try a roasting pan or here in the states a 9x12 tin pan at a grocery store (nothing fancy) can be purchased for less than $10.

I hope this helps. Thank you for asking. Water baths are also used for cheesecakes, but the purpose with cheesecakes is to keep the cake from cracking - a bit different than with a pudding.

If you have any other questions, just let me know.

At January 23, 2011 at 2:28 PM , Blogger Fanny said...

ohhhh, when i see this i get really excited about, i am so addicted to chocolate x

At May 29, 2012 at 4:16 AM , Anonymous Web Designer Karachi said...

hi.... i luv Brownie Pudding....very nice share.


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