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. Kate Lillian

    I absolutely love this recipe!! It was super easy to make, and served at least 10 people- more than I was expecting!! I love how if you eat it while it’s warm, it’s like lava cake, while if you eat it while it’s cooled down a bit it’s like a brownie!! (I guess that’s why it’s called brownie pudding!!) My whole family LOVED it, I will definitely be making again!
    (Just a tip: be careful not to burn yourself on the water!!) 🙂

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