Brownie Pudding

Brownie Pudding

I’m going to have to go out on a limb and say that this chocolate pudding recipe just may be one of my greatest culinary designs ever. It combines the two things best licked from a wooden spoon in all their chocolate-lovin’ splendor — chocolate pudding and chocolate brownie batter. We first served it beside a buffet of candy sprinkles with an invitation to our guests to decorate as they please. It was a smashing success  — and something I dream about often (wink, wink).

brownie batter pudding cooking information

  • Yield: Dessert for 10
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes

brownie batter pudding recipe ingredients

  • 1 Boxed Brownie Mix
  • Eggs (according to the brownie box)
  • Oil (according to the brownie box)
  • 1/2 Cup Sugar
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Cornstarch
  • 2 3/4 Cup Whole Milk
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla

brownie batter pudding recipe instruction

  1. In a large bowl, mix the brownies according to the box. Set aside.
  2. In a sauce pot, combine your sugar, cocoa powder, and cornstarch. Whisk together until evenly combined.
  3. Turn the burner to medium heat. Slowly add the milk, constantly whisking into the cocoa mixture.
  4. When all the milk is added and the concoction thickens up to a pudding-like consistency — enough to coat the back of the spoon, and maintain it’s form when you run your finger through it – turn off the heat and stir in your butter and vanilla.
  5. While the mixture is still warm, slowly pour the pudding into the brownie batter all the while stirring for consistency. (**This is when the raw eggs of the batter are cooked through, eliminating any food-poisoning concerns.**)
  6. Let cool completely and, in an air-tight container, allow the pudding to firm to your desired texture in the refrigerator.
  7. Serve cold with your favorite variety of sprinkles and toppings.

brownie batter pudding tips and tricks

  • This dessert is rich, creamy, and a little goes a long way. To make it really stretch, we served the pudding in shot glasses with little taster spoons.
  • I typically use a family-size boxed mix for a 9″x13″ pan, but any size box should work. A smaller box won’t yield quite as much of the final product, and the brownie taste will be (almost imperceptibly) milder.

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Comments, Rating & Reviews

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  1. By JEanne sickinger | November 30, 2011

    This is delicious and so easy to make! I honestly wowed my family!! I’m going to make the carrot soup tomorrow. Thanks for the awesome recipe!!!!!!

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    • By molly | January 12, 2012

      It’s pretty darn good, isn’t it?? Thank you for sharing! Holler back after you’ve made the soup… :)

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  2. By Kathy | December 1, 2011

    This sounds great and I can’t wait to try it for an upcoming party. I do however have 2 questions.

    One, brownie mixes vary a lot in size making 8 inch square pans and 13X9 pans, so does any certain size work best?

    Second, is the serving size of 10 based on serving it in shotglasses?

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    • By molly | January 12, 2012

      Kathy, we typically use a family-size boxed mix for a 9″x13″ pan, but any size box should work. A smaller box won’t yield quite as much of the final product, and the brownie taste will be (almost imperceptibly) milder.

      Secondly, this should yield about 10 small bowls of dessert — and many little shot glasses.

      THANK YOU. Let us know what you think.

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  3. By jeanne wilkens | December 19, 2011

    Can’t wait to make them! We r having them Christmas Eve! Where did you get the little spoons? We have looked at several places and not found any. Thanks!

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    • By molly | January 12, 2012

      We get our little spoons from restaurant supply store. Do you have access to a large party store, or gordon food service?

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  4. By Terry Brann | December 28, 2011

    I tried this recipe and it was very runny and never did “set up” The brownie mix was a Duncan Hines Fudge Brownie Mix and called for 1/2 cup oil 2 eggs and 1/4 cup water and I made according to directions. Should I have lessened the oil or use a different mfg box mix? The cooked pudding on the stove looked thick enough. Why didn’t this thicken? Any ideas on what do I do with this big bowl of runny chocolate that tastes good but can’t serve? Tried baking a small portion it but was chewy on the outside and still runny inside.

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    • By molly | January 12, 2012

      Terry, did it set up after you stirred the two together? Give it a little extra time to set up perhaps? As for the brand of mix, we don’t use any one brand in particular.

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