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I often create heavy desserts like cakes, brownies, breads, etc. I can never resist a slice of devil’s food cake (topped with lots of chocolate icing, of course) but lately, I’ve been craving something more light and airy.
It’s hard to say no to a rich, gooey brownie and recently, my children were requesting that I whip up a batch (or two). I wanted to ease in on a fair compromise and came up with my newest recipe: Brownie Chocolate Pudding.
Fair is fair in my household: this pudding satisfied my kids’ craving for a brownie dessert and allowed me to indulge in something light and airy. I don’t often make homemade pudding, but if let’s say, I were to boast: this batch came out extremely delicious. It really didn’t last long in our household.
Also, I would like to mention how versatile this recipe is. If you’re looking for a vegan alternative, simply substitute the milk for soymilk and butter for sunflower oil. Voila! You’ve got yourself a vegan treat.
Ingredients
1 Cup Flour
1 ½ Cup sugar
2 Cups milk
½ Cup chopped nuts
1 Package unsalted butter
1 ½ Cup chocolate chips
2 Eggs
2 Egg yolks
1 Tsps cinnamon
Vanilla extract to taste
½ Cup cornstarch
Directions
For the Brownie:
Preheat oven to 375F.
In a saucepan over medium-high heat, add the chocolate chips, milk, butter, cinnamon, and vanilla. Stir until melted.
Pour half of the melted chocolate into a bowl and combine with the flour, 1 cup of sugar, and eggs.
Pour the mixture into the baking pan and take to the oven for 45 minutes.
For the pudding:
Mix the remaining sugar and cornstarch with the remaining melted chocolate.
Place the sauce pan over medium heat and beat in the 2 egg yolks.
Stir constantly until the first large bubble forms.
Remove from the heat let it cool for 20 minutes and then refrigerate for 1 hour.
To Serve:
Divide the brownie into glasses and complete with the pudding.
Serve with nuts and enjoy.
Tips
For a vegan version, substitute milk for soy milk and butter for sunflower oil.
Brownie Chocolate Pudding
- 1 Cup Flour
- 1 ½ Cup sugar
- 2 Cups milk
- ½ Cup chopped nuts
- 1 Package unsalted butter
- 1 ½ Cup chocolate chips
- 2 Eggs
- 2 Egg yolks
- 1 Tsps cinnamon
- Vanilla extract to taste
- ½ Cup cornstarch
For the Brownie
- Preheat oven to 375F.
- In a saucepan over medium-high heat, add the chocolate chips, milk, butter, cinnamon, and vanilla. Stir until melted.
- Pour half of the melted chocolate into a bowl and combine with the flour, 1 cup of sugar, and eggs.
- Pour the mixture into the baking pan and take to the oven for 45 minutes.
For the pudding
- Mix the remaining sugar and cornstarch with the remaining melted chocolate.
- Place the sauce pan over medium heat and beat in the 2 egg yolks.
- Stir constantly until the first large bubble forms.
- Remove from the heat let it cool for 20 minutes and then refrigerate for 1 hour.
To Serve
- Divide the brownie into glasses and complete with the pudding.
- Serve with nuts and enjoy.
For a vegan version, substitute milk for soy milk and butter for sunflower oil.