Brownie Pudding

Ingredients

• 4 large Eggs (room temperature)
• 2 cups Granulated Sugar (fine granulated)
• 0.75 cup Unsweetened Cocoa Powder (high‑quality Dutch‑processed)
• 0.5 cup All-Purpose Flour (sifted)
• 1 bean Vanilla Bean (seeds scraped)
• 2 sticks Unsalted Butter (melted and cooled slightly)
• 1 tablespoon Raspberry Liqueur (Framas) (optional, adds subtle fruit note)
• 2 tablespoons Unsalted Butter for Greasing (softened)

Instructions

1. Beat eggs and sugar

   In the large mixing bowl, combine the 4 eggs and 2 cups of granulated sugar. Using the electric mixer on medium speed, beat until the mixture is pale, thick, and ribbons form when the beaters are lifted.

   Time: PT5M

2. Add dry ingredients and liqueur

   Sift together 0.75 cup cocoa powder and 0.5 cup flour. Add the dry mixture and 1 tablespoon raspberry liqueur to the egg‑sugar mixture. Mix on low speed until just combined, avoiding lumps.

   Time: PT3M

3. Incorporate vanilla

   Split the vanilla bean lengthwise, scrape out the seeds with the tip of a knife, and fold the seeds into the batter.

   Time: PT2M

4. Melt butter

   Melt 2 sticks (1 cup) of unsalted butter in a small saucepan over low heat. Remove from heat and let cool for a minute or two so it’s warm, not hot.

   Time: PT5M

5. Combine butter with batter

   Pour the melted butter into the batter and mix on low until fully incorporated and the batter is glossy.

   Time: PT2M

6. Prepare baking dish

   Butter the 9×12‑inch baking dish with the reserved 2 tablespoons of softened butter, ensuring an even coating on the bottom and sides.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared baking dish and smooth the top with the spatula.

   Time: PT2M

8. Set up water bath

   Place the baking dish inside the larger roasting pan. Fill the roasting pan with very hot tap water until it reaches about halfway up the sides of the baking dish.

   Time: PT3M

9. Bake

   Bake in a pre‑heated oven at 325°F for exactly 1 hour. Do not open the oven door during the first 45 minutes.

   Time: PT1H

   Temperature: 325°F

10. Check doneness

    Insert a toothpick into the center; it should come out with a few moist crumbs and not be dry. The pudding should feel wet and slightly jiggly.

    Time: PT2M

11. Cool and serve

    Allow the pudding to cool in the pan for 5 minutes, then cut into squares. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: egg replacer
• Instead of Granulated Sugar: coconut sugar
• Instead of Unsweetened Cocoa Powder: natural cocoa powder
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Vanilla Bean: 1 tsp vanilla extract
• Instead of Unsalted Butter: margarine, coconut oil
• Instead of Raspberry Liqueur (Framas): raspberry jam (1 tsp), other fruit liqueur

Equipment Needed

• Large Mixing Bowl
• Electric Mixer
• Measuring Cups and Spoons
• Spatula
• 9×12‑inch Baking Dish
• Larger Roasting Pan for Water Bath
• Oven
• Toothpick or Cake Tester
• Cooling Rack

Critical Steps — Do Not Skip

• Beat eggs and sugar until ribbons form
• Add dry ingredients slowly to avoid lumps
• Melt butter and let it cool before mixing
• Bake in a water bath at 325°F for 1 hour

Chef Tips from the Video

• Use high‑quality cocoa for deepest chocolate flavor
• Scrape the vanilla bean seeds directly into the batter for maximum aroma
• Do not overbake; a slightly wet center is the hallmark of a perfect brownie pudding.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days

Freezer: Wrap tightly and freeze up to 2 months

Room temperature: Can sit at room temperature for up to 2 days, but best chilled

Make-Ahead Tips

• The pudding can be baked a day ahead and kept at room temperature; reheat gently in a 300°F oven for 10 minutes before serving
• Prepare the water bath while the batter rests to save time