Warm Walnut Brownie Pudding Recipe

Name: Warm Walnut Brownie Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (packed) dark brown sugar; 1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process); 5 teaspoons instant espresso powder; Pinch of salt; 1 2/3 cups warm water; 1 1/2 tablespoons vanilla extract; 1 cup all purpose flour; 3/4 cup sugar; 1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 1/4 cup (1/2 stick) unsalted butter, melted; 3/4 teaspoon vanilla extract; 1 cup chopped walnuts, toasted; Whipped cream

Servings: persons

3/4 cup (packed) dark brown sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
5 teaspoons instant espresso powder
Pinch of salt
1 2/3 cups warm water
1 1/2 tablespoons vanilla extract
1 cup all purpose flour
3/4 cup sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon vanilla extract
1 cup chopped walnuts, toasted
Whipped cream

1
Combine first 4 ingredients in small saucepan.
2
Gradually whisk in 1 2/3 cups warm water and vanilla.
3
Bring to simmer over low heat, whisking often.
4
(Can be made 2 days ahead.
5
Cover and refrigerate.
6
Rewarm over low heat before continuing.)
7
Preheat oven to 325F.
8
Grease 8 x 8 x 2-inch baking pan with shortening.
9
Whisk first 5 ingredients in large bowl to blend.
10
Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick).
11
Spread in prepared pan.
12
Pour syrup over brownie layer.
13
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes.
14
Transfer to rack and cool 10 minutes.
15
Cut dessert into squares.
16
Serve warm, accompanied by whipped cream.

953

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup (packed) dark brown sugar, 1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process), 5 teaspoons instant espresso powder, Pinch of salt, and more.

Yes, Warm Walnut 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.

That's it — enjoy your meal!

Warm Walnut Brownie Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions