I know it’s been practically forever since I’ve posted something, but I’m back with something sweet and chocolatey! Please accept this Nutella brownie pudding as an apology for my absence (I would if I were you, it’s pretty delicious).
What is brownie pudding you ask? Well, I’ll tell you: it’s everything you’ve ever wished your brownies could be. It’s crispy and crinkly on top and fudgy and gooey and almost brownie-batter-like in the middle (minus the raw eggs), and rich and chocolatey throughout and oh my goodness it’s good.
Plus, there’s Nutella in it, which is never ever a bad thing. This would be a wonderful Valentine’s Day dessert, but I’d recommend making this tomorrow. Or tonight. Or right now!
Nutella Brownie Pudding
Adapted from Ina Garten
- 1/2 lb (2 sticks) unsalted butter
- 4 extra large eggs, room temperature
- 1 3/4 c sugar
- 3/4 c good cocoa powder
- 1/2 c flour
- 1 tsp vanilla
- 1/2 c Nutella
- Melt the butter and set it aside to cool. Use the butter wrappers to lightly grease a 2-qt baking dish. Preheat the oven to 325°F.
- In a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on speed 6 for about 5 minutes, until pale yellow and very thick. While the mixer is going, sift (or whisk) the cocoa powder and flour together in a separate bowl and set aside.
- When the egg mixture is ready, turn the speed to low and add the vanilla extract, Nutella, and cocoa powder/flour mixture. When the mixture is just combined, slowly add the cooled butter and continue mixing on low until just combined.
- Pour the batter into the prepared dish and place it in a larger baking or roasting pan. Add enough hot water to cover the sides of the dish halfway and bake for 1 hour. The center will not be set—don’t worry, that’s how it’s supposed to be.
- Crack the top with the back of a large spoon (optional, but it makes it look pretty) and serve with ice cream, whipped cream, or a glass of milk.