Mini Salted Brownie Pudding with Vanilla Ice Cream
I wanted Ina Garten’s Brownie Pudding - but cuter, so I baked the batter in tiny tins and used a water bath to keep the centers super gooey.
Crackly tops.
Molten middles.
Truly dangerous territory.
I even woke up with a sugar hangover, and honestly… I regret nothing. 😂
Okay, fine.
I actually do regret using tiny aluminum tins rather than something I could reheat in the microwave when it came time to enjoy the extras - but a simple scoop into a porcelain bowl fixed that problem in no time.
here’s what you’ll need
3 eggs
1/2 cup butter
1/4 cup + 2 tbsp flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
vanilla ice cream
here’s what you’ll need to do
Preheat oven to 325 degrees.
Melt butter and set aside to cool slightly.
Beat eggs and sugar at medium speed in a stand mixer with a paddle attachment for about 5 minutes, or until your mix looks thick, pale yellow, and doubled in volume.
In a small bowl, mix cocoa powder and flour.
Reduce mixer speed to low and add the chocolate-y flour mix, along with vanilla extract. Blend until incorporated, being careful not to over mix.
Add cooled butter and continue mixing until it disappears into the batter.
Lightly oil your little aluminum tins, and evenly divide batter among them until they’re about 3/4 full.
Place tins in a large baking dish.
Fill the baking dish with hot tap water until it reaches halfway up the sides of the tins, being careful not to splash any water into the batter.
Bake for 20 to 25 minutes.
You’ll know they’re ready when a toothpick inserted about a half inch from the edge of the tin comes out 3/4 of the way clean. Don’t worry, the center will be jiggly and underbaked - that’s what makes this dessert half brownie and half pudding.
Carefully remove tins from water bath and let cool for about 15 minutes.
Sprinkle generously with flaky sea salt and serve warm with a scoop of vanilla ice cream.