Warm Brownie Pudding Cups {Recipe}

Harvey, from Baked Chicago, has shared with us his adult version of his favorite childhood craving – J-E-L-L-O pudding. Remember Bill Cosby and his commercials?  Remember thinking you’d like to be in one of his commercials too?  Eating bowls upon bowls of luscious pudding, pudding pops, and having fun jiggling your dish of jello?  All while Bill says funny things like, “deeelicious”!  No?  Am I dating myself? Yes?  Whatev – Google it.

What a delightful twist on the pudding of yesteryear – created as a brownie, served warm, steamy, in your own portion cup (or dozen portion cups).  So adult, I think I’ll save these until after the kids go to bed.  They don’t need to know about them until they have children of their own, like Santa’s phone number, and the Tooth Fairy’s beeper.

warm brownie pudding cups
Warm Brownie Pudding Cups

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 4 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • confectioners’ sugar for dusting

Preheat your oven to 350° F.  Spray five 8-ounce ramekins with non-stick cooking spray and set aside. Place a large baking pan half full of water in the oven to get warm.

In a medium heatproof bowl over a saucepan of simmering water, stir the semisweet chocolate and butter until almost melted and smooth. Remove from heat and let cool, stirring occasionally.

In a medium bowl, sift together twice the flour, baking powder, salt, and cocoa powder. Set aside.

In a separate medium bowl, beat the eggs and vanilla until light and foamy. Add in sugar and beat until fluffy. Stir in the chocolate mixture, and then fold in dry ingredients.

Pour the batter evenly among the prepared ramekins, filling each nearly to the rim. Place the ramekins in the baking pan. The water should come halfway up the sides of ramekins.

Bake for 30 minutes, or until the brownie pudding cups have risen to just above the rim and the tops are cracked. They should be firm to the touch. Let them cool for 5 minutes, and then dust with confectioners’ sugar. Serve the brownie pudding cups warm.

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