The minute I saw this recipe on Michelle’s post it went straight to the top of my to do list. I’ve been on a pudding kick lately. I have made 2 pudding cakes to bring to work in the past 2 weeks. And then, I see this. Meant to be? I think so. I have made homemade pudding before but I’ve never made it in the oven. New to me. I would not change 1 thing about this recipe. It was absolutely delicious!
It is so easy to make and I almost always have all of the ingredients on hand. The top of the pudding has a “crust” just like brownies but when you cut into it, it is pure pudding. Almost like raw brownie batter. It is fudgey, and smooth, and absolute perfection. It is best eaten soon after it comes out of the oven. Give it 15 minutes or so to set and then have at it. But don’t worry, I also ate it after storing it in the fridge. To be honest, this is not a dessert that should be made in advance. Wait for an evening when you have nothing going on. Bake some brownie pudding, sit on the couch, and devour it all. No regrets! This has officially made it into the “Kara’s Favorites Category.”
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 2 cup sugar
- 4 eggs, at room temp
- 1 tbsp vanilla paste
- 1 cup butter, melted and cooled
- Pre heat the oven to 325 degrees F.
- Spray an 8×8 baking dish with cooking spray.
- Sift together the flour and cocoa powder.
- In a stand mixer fitted with the paddle attachment beat the sugar and eggs on medium speed until pale yellow.
- Add in the vanilla and the dry ingredients.
- Beat on medium until well combined.
- Pour in the melted, but cooled, butter.
- Pour batter into a prepared baking dish.
- Place the dish into a water bath.
- Bake for 1 hour.
- Allow to cool for at least 15 minutes before serving.