If you’ve never had brownie pudding before, you’re in for a treat. Especially if you like warm brownies and ice cream. The best part about this is, once the cold ice cream hits this baby, it won’t turn into a hard lava rock. It’s more than chocolate sauce, but less than a full fledged brownie. This is what you’ll need to make about 6-8 servings:
Ingredients:
- 2 sticks butter, melted
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla
- 3/4 cup cocoa powder
- 1/2 cup flour
- 3/4 cup chocolate chips
Preheat the oven to 325°F.
Melt the butter in a microwave-safe bowl and set it aside.
Prepare a 2-quart baking dish by spraying it with cooking spray.
In a large mixing bowl, beat the sugars and eggs on medium-high speed for 10 minutes, until the mixture thickens.
Reduce the mixer speed to low. Add the vanilla, then sift in the cocoa and flour, mixing until just combined.
With the mixer still on low, slowly pour in the melted butter. Gently fold in the chocolate chips.
Pour the batter into the prepared baking dish. Place this dish into a larger baking pan, then pour hot water into the larger pan until it reaches halfway up the sides of the brownie dish.
Bake for 1 hour; the edges should be set, but a toothpick will not come out clean.
Allow to cool for 20-30 minutes, then serve warm with ice cream or whipped cream if desired.