This brownie pudding are rich, gooey, and incredibly easy to make. Perfect for chocolate lovers, this recipe combines the deep flavour of cocoa with a hint of espresso to enhance the chocolatey goodness. Whether you're baking for a party or just craving a sweet treat, this brownie pudding is sure to impress.
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Preheat your oven to 175°C (350°F) and grease a baking dish with extra melted butter.
Sift cocoa powder and all-purpose flour. Put aside.
In a large mixing bowl, whisk together eggs and castor sugar until smooth and becomes pale yellow in colour
Add in cooled melted butter and vanilla. Mix until fully incorporated.
Add in the cocoa powder and flour mixture. Add in salt and espresso powder. Gently fold the mixture until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake in a pan filled with hot water using the water bath technique.
Bake in the preheated oven for 1hour - 1 hour and 15mins or until a toothpick inserted into the center comes out with moist crumbs.
You can serve your brownies warm and pair it with cold vanilla ice cream or whipped cream. Enjoy!
For an extra fudgy texture, avoid overbaking the brownies. Check them a few minutes before the suggested baking time.
Adding espresso powder enhances the chocolate flavor but can be omitted if you prefer a milder taste.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe if any. In this recipe, no additional salt is required.
Can I substitute castor sugar with regular granulated sugar?
Yes, granulated sugar can be used as a substitute, but castor sugar dissolves more easily and provides a smoother texture.
What can I use instead of espresso powder?
You can use instant coffee granules or omit it entirely if you prefer a less intense chocolate flavor.
How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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