Chocolate Brownie Pudding
Ingredients
- ½ cup (1 stick or 113 grams) unsalted butter, plus more for greasing the pan
- 6 ounces (170 grams) bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 2/3 cup (144 grams) brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (43 grams) all-purpose flour
- Confectioners' sugar for dusting, (optional)
To serve: (optional)
- Vanilla ice cream, whipped cream, berries
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F (175°C) Grease a 2-quart (2 L) baking dish with butter or non-stick cooking spray.
- In a medium mixing bowl, melt the butter in the microwave. When the butter is completely melted, add the chocolate and stir until smooth. If the chocolate is not completely melted and smooth, microwave in small intervals, for 10-20 seconds until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a handheld mixer, beat the eggs, egg yolks, brown sugar, vanilla, and salt, on medium-high speed for about 4 minutes. Fold in the melted chocolate mixture and the flour until just combined, scrapping the bottom of the pan to make sure the chocolate is well combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for about 17 minutes for a molten center or for to 20 minutes if you prefer more of a cake consistency. Remove from the oven and allow to cool for 5 minutes. Serve warm, dusted with confectioners’ sugar (optional).
Nutrition
Calories: 346 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 22 g, Saturated Fat: 13 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.5 g, Cholesterol: 124 mg, Sodium: 118 mg, Potassium: 177 mg, Fiber: 2 g, Sugar: 26 g, Vitamin A: 494 IU, Calcium: 45 mg, Iron: 2 mg
