Brownie Pudding

Imagine a dessert that’s a fudgy brownie on top and a silky chocolate pudding on the bottom, all from one pan. That’s brownie pudding, and it’s absolutely magical.

Ingredients

Brownie Layer

• 6 tablespoons butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Pudding Layer

• 3/4 cup boiling water
• 1/3 cup packed brown sugar
• 1/4 cup cocoa powder

Step-by-Step Instructions

Step 1: Make the Brownie Batter

Whisk melted butter, sugar, eggs, and vanilla together. Fold in flour, cocoa powder, and salt until just combined. Stir in chocolate chips. Spread into a greased 8x8 baking dish.

Step 2: Add the Pudding Topping

Mix brown sugar and cocoa powder together, then sprinkle evenly over the batter. This dry layer is key to the magic.

Step 3: Add Boiling Water

Carefully pour 3/4 cup boiling water over everything. Do not stir. It will look wrong. Trust the process.

Step 4: Bake

Bake at 350°F for 35-40 minutes. The top will look set and crackly, while underneath, the pudding forms.

Step 5: Cool and Serve

Let it cool for 10 minutes (if you can wait). Serve warm with a scoop of vanilla ice cream.

Tips for Perfect Brownie Pudding

• Don’t stir after adding water. This is the #1 rule
• Use Dutch-process cocoa like Droste for a deeper, richer chocolate flavor
• Serve warm because the pudding layer is best when gooey and hot
• Use a clear glass baking dish if you have one so you can see the beautiful layers from the side
• Leftovers reheat well in the microwave for 30 seconds
• Make it extra fudgy: Use Ghirardelli dark chocolate chips instead of semi-sweet