Brownie Pudding Molten Chocolate (Print Version)

A decadent dessert with a crackly brownie top and luscious molten chocolate center.

# What You'll Need:

→ Chocolate Mixture

01 - 8 oz unsalted butter
02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, at room temperature
04 - 2 cups granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 tbsp unsweetened cocoa powder
07 - 2 tsp vanilla extract
08 - 1/4 tsp kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# How-To Steps:

01 - Preheat oven to 325°F. Butter a 2-quart baking dish and set aside.
02 - In a heatproof bowl set over simmering water, melt butter and semisweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a stand mixer fitted with paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until thick, pale, and ribbon-like.
04 - Reduce mixer speed to low. Add vanilla extract and salt, then pour in cooled chocolate mixture, mixing until just combined.
05 - Sift together flour and cocoa powder. Gently fold into the batter with a spatula until just incorporated.
06 - Pour batter into prepared baking dish. Place dish inside a larger roasting pan. Add hot tap water to the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
07 - Bake for 1 hour until top is set and crackly but center remains soft and pudding-like.
08 - Remove from water bath and cool at least 15 minutes. Serve warm, optionally with vanilla ice cream or lightly sweetened whipped cream.

# Expert Tips:

01 -
  • That magical moment when the spoon breaks through the set top and hits the warm, gooey center.
  • You get to serve something that looks elegantly simple but tastes absolutely decadent.
  • It comes together in about 15 minutes of hands-on work, then the oven does the rest.
02 -
  • Do not overbake this dessert; it should look slightly underdone in the center when you pull it out, and the carryover heat will finish cooking it during the resting period.
  • Room-temperature eggs are non-negotiable because they whip up faster and incorporate more air, which creates that beautiful crackly top.
  • The water bath is your friend, not a hassle; it ensures the edges cook gently and evenly without the center turning into brownie cake.
03 -
  • If you're halving the recipe to serve fewer people, use a smaller baking dish and reduce the baking time to about 45 minutes, checking for that slight jiggle in the center.
  • Make sure your chocolate is finely chopped so it melts evenly and smoothly without any grainy texture.
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