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
- In a large bowl, mix the brownies according to the box. Set aside.
- In a sauce pot, combine your sugar, cocoa powder, and cornstarch. Whisk together until evenly combined.
- Turn the burner to medium heat. Slowly add the milk, constantly whisking into the cocoa mixture.
- 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.
- 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.**)
- Let cool completely and, in an air-tight container, allow the pudding to firm to your desired texture in the refrigerator.
- 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.