Barefoot Contessa Brownie Pudding – a delicious recipe with unsalted butter, eggs, sugar, cocoa powder, all-purpose, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Melt butter and set aside to cool.
3
Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
4
Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
5
Slowly pour in melted butter and mix again just until combined.
6
Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
7
Place dish into a larger baking pan.
8
Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
9
Bake for exactly 1 hour.
10
A cake tester inserted 2 inches from the side will come out 3/4 clean.
11
The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
12
Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.
1039
kcal
Calories
58
g
Fat
123
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup unsalted butter, 4 extra large eggs, 2 cups sugar, 3/4 cup cocoa powder, and more.
Yes, Barefoot Contessa Brownie Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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