Get the Recipe: Brownie Pudding
Brownie Pudding is rich, warm, and extra gooey with a deep chocolate taste. This viral Ina Garten recipe has a soft pudding center, fudgy edges, and a buttery flavor from browned butter. Each bite is smooth, sweet, cozy, and melts in your mouth like a warm chocolate dream.
Ingredients
- 2 sticks grass fed butter
- 2 cups coconut sugar
- 4 eggs
- ½ cup gluten free flour
- ¾ cup dark cocoa powder
- 1 tsp vanilla extract
Instructions
- First, preheat your oven to 325 degrees Fahrenheit. Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.
- In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.
- Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.
- Pour this mixture into a greased 9x12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.
- Bake for 55 minutes. The middle will look very gooey.
- Finally, serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Browned butter adds a deeper flavor to these brownies. If desired, you can use regular melted butter.
- These brownies will be very gooey!
- Store any leftovers in an airtight container for up to 4 days at room temperature.
Calories: 273kcal, Carbohydrates: 30g, Protein: 4g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 252mg, Potassium: 110mg, Fiber: 2g, Sugar: 18g, Vitamin A: 753IU, Vitamin C: 0.04mg, Calcium: 24mg, Iron: 1mg