Skillet Fudgy Brownie Pudding

Skillet Fudgy Brownie Pudding

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Skillet Fudgy Brownie Pudding

Prep Time:
5 mins

Total Time:
55 mins

Servings:
10

The most delicious and opulent dish I have ever tasted in my entire life is chocolate brownie pudding. Oh my goodness, it’s good. With butter, sugar, chocolate, and ice cream on top, how can you go wrong? It resembles a huge piece of molten lava cake and makes enough to feed a sizable army. Recently, I made it just the two of us, and let’s be honest, it was problematic. When left alone with this skillet, I couldn’t be accountable for my behavior. Unfortunately, neither the Chocolate Brownie Pudding nor I had a happy ending. So take it from us it’s best shared.

INGREDIENTS

  1. Unsalted butter, 1 cup
  2. Four big eggs
  3. White sugar, two cups
  4. Dutch cocoa powder, 1/4 cup
  5. Half a cup of all-purpose flour
  6. Vanilla extract, 3 teaspoons
  7. Two tablespoons of optional coffee extract
  8. Serving vanilla ice cream

Method for Making Skillet Fudgy Brownie Pudding

1. Method

Butter an 8″ round cake pan or a medium heatproof skillet and preheat the oven to 325 degrees. Put inside a bigger pan, like a roasting pan measuring 13 1/2″ by 10″. Then, boil butter and granulated sugar, stirring often in a medium saucepan over medium-low heat, for 7 to 9 minutes, or until butter melts and sugar dissolves. Stir in chocolate after removing from heat. Allow to cool for five minutes. Eggs and 2 tablespoons of Baileys are whisked in.

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2. Method

Mix the flour, salt, and cocoa powder in a medium bowl. When the mixture resembles a wet brownie batter, fold the dry ingredients into the butter mixture and whisk. the batter into the pan that has been prepared. Fill the larger pan with boiling water until it is halfway up the sides of the smaller pan.

3. Method

Bake brownie pudding for 30 to 40 minutes, or until a flaky crust forms that resembles the top of a regular brownie and the middle is just barely set and almost jiggly. Allow to cool a bit. In the meantime, combine the remaining 1 tablespoon of Baileys with the cream in a medium bowl and whip with an electric mixer on medium-high speed until medium peaks form. Add whipped cream to the brownie pudding.

3. Method

Note:

  • DO WHAT IT SAYS when the recipe directs you to beat the eggs and sugar together for 10 minutes! Don’t economize on time. It should appear soft, fluffy, and practically white in color.
  • On this one, you actually need to sift the flour and cocoa powder. Although practically every recipe on this site calls for skipping that step, we are doing it today to make sure there are no clumps or bumps.

Nutrition

Calories:
479kcal

Protein:
5g

Fat
26g

Sugar
50g

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