Brownie Pudding

Brownie Pudding! A gooey, warm delicious brownie that you need to eat with a spoon!

Close-up of Brownie Pudding with vanilla ice cream and caramel sauce in a ramekin

Yesterday I needed some chocolate.

Not just any chocolate. Not a candy bar.  Not hot chocolate.

Something kinda special.  But not a pain.

I’m a picky jerk sometimes. I wanted, like… a Chocolate Lava cake from Chilis or Applebees or any sort of American chain restaurant where they sell a massive cake that oozes chocolate.

But I didn’t want to drive anywhere.

Lazy, picky jerk.

So I turned to my best gal-pal, Ina.

I am kinda-sorta in love her.

And her recipes. So this Brownie Pudding…I took her recipe and changed it up a bit.  Sorry Ina, but just a few changes here and there so it was more me.

It’s the kind of recipe that you’ll stick your face in (the me part). But it’s also kinda fancy-ish so you could serve it in a public place too (the Ina part). Just, if you do make it to eat in public, make an extra to stick your face in.  Best of both.

Brownie Pudding.

Baking ingredients on a countertop, including butter, eggs, cocoa powder, brown sugar, flour
Beaten eggs and sugar in a stand mixer
Flour and cocoa powder in a sifter
Melted butter being poured into chocolate batter in a stand mixer
Chocolate chips in chocolate batter
Chocolate batter in a baking dish inside a larger baking dish filled with water

So first make your batter. You’ll also want to stick your face in the batter. It’s completely ridiculously delicious.
Beat your eggs and sugar together (I used both brown and white sugar)
Sift in your flour and cocoa powder.
Don’t forget to add butter. Melted Butter.
Then add in some chocolate chips. Use semi-sweet, milk, whatever you want. I actually used Hershey’s Baking Kisses. Love those little guys.
Spread the batter into your pan and then place the pan in a larger pan and fill that up with hot water.
It’s an important step.
When it’s baked you have decisions to make.

No ice cream?

Ice cream?

Brownie Pudding! A gooey, warm delicious brownie that you need to eat with a spoon!
Brownie pudding in a baking dish topped with powdered sugar

Or right from the pan?

Either way…you need to do this.

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Brownie pudding served in a ramekin with ice cream and caramel sauce.

Brownie Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cookies & Cups
  • Yield: 68 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 2 sticks butter, melted
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup cocoa powder
  • 1/2 cup flour
  • 3/4 cup chocolate chips


  1. Preheat oven to 325°
  2. Melt butter in microwave safe dish and set aside.
  3. Spray a 2 qt baking dish with cooking spray.
  4. In a large mixing bowl beat both sugars and eggs for 10 minutes on medium-high speed until mixture thickens.
  5. Turn mixer to low. Add in vanilla and sift cocoa and flour into mixture, stirring until just combined.
  6. With mixer still on low pour in melted butter.
  7. Stir in chocolate chips.
  8. Spread batter into prepared baking dish. Place baking dish into a larger dish and fill larger dish with hot water, coming halfway up the side of brownie dish.
  9. Bake for 1 hour. Edges will appear set, but a toothpick will not come out clean.
  10. Let cool about 20-30 minutes and serve with ice cream or whipped cream.


adapted from Barefoot Contessa

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68 comments on “Brownie Pudding”

  1. I don’t have an oval 2 quart baking dish – how about baking it in a 9×13, and then sitting it in a 10×15 pan [with sides] for the water bath? Thanks! So funny to see this posted on Facebook today – I was just looking for a brownie pudding recipe this morning!!!

    1. I am sure you could, but the bake time would change. I have never done it this way, so if you try it let me know!

  2. Hello! This was great at a friends house! She gave me the recipe, but since it’s only for a couple of us, I was wondering – if we make 1/2 the recipe, should I cut baking time in half? ?

    Also, after mixing everything and pouring into pan, I was unable to actually bake it and had to put it in the fridge… for a day. So today I let it sit in room temp and picked up where the recipe said to place in hot water bath… Hope it won’t mess up the final product ?

    1. It should be ok…though, generally I wouldn’t recommend it.
      Also, you might not cut the bake time in half…but you will definitely have to cut it back some. I would start at 35 minutes and check it from there!

  3. Chantelle & The Teddy Bears

    You have wonderful recipes and we visit the site quite often when we want something sweet – but this – WOW! This looks amazing! We look forward to making it! 🙂

  4. I made this a year ago and it was perfect. But I just made it for the 2nd time this year and it turned out terrible!! I followed the directions precisely, however after 50 min of baking it was all thick dense and solid. What did I do wrong?

    1. Possibly your oven temperature? is it possible your oven is running a bit warmer than normal? that would be my first guess, especially since it worked great for you the first time!

  5. Just made this with Truvia Baking Blend in two little dishes for my husband and me and it was AMAZING! Thank you so much for sharing! This is definitely getting printed for my recipe book!

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