Chocolate Brownie Pudding Recipes

Steps:

• In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking pan.
• In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
• Add in cream, oil, vanilla; mix until smooth.
• Stir in nuts.
• Pour the mixture into prepared baking pan.
• In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
• Pour over the batter in the pan (do not mix).
• Bake for 45-50 minutes.
• Serve in single dessert bowls topped with ice cream.

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar.
• Blend in eggs, milk, and vanilla.
• Stir together flour, pudding mix, baking powder, and salt.
• Add to creamed mixture; mix well.
• Stir in nuts.
• Spread in greased 9 X 9 X 2-inch baking pan.
• Bake for 25 to 30 minutes.
• Cool.
• Sift powdered sugar over top, if desired.

Steps:

• Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
• Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
• Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
• Allow to cool for 10 minutes.
• Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
• Serve the puddings in their ramekins with dollops of the fresh whipped cream.

Steps:

• BROWNIES:.
• Preheat oven to 350°F.
• Line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
• Lightly butter bottom and sides of foil-lined pan.
• Place 1 bar chocolate and butter in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minute.
• Stir, microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
• Add cooled chocolate, vanilla, flour and salt and stir until just combined.
• Stir in chopped chocolate and pecans.
• Spread batter into prepared pan.
• Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
• Cool in pan on wire rack.
• TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
• PUDDING:.
• Whip eeg yolks and sugar in bowl until pale-colored.
• Heat milk in a medium heavy saucepan to a boil.
• Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
• Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
• It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
• DO NOT BOIL.
• Remove from heat.
• Whisk in vanilla, cocoa powder and chocolate chunks until blended.
• Strain mixture into medium stainless steel bowl.
• Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
• ASSEMBLY:.
• Divide brownie into 2 rectangles.
• Cut 1 rectangle into 1/2" pieces.
• Chop remaining half into small crumbs and place in airtight container.
• Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
• Top with 1/2" brownie pieces.
• Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
• Cover with foil for at least 8 hours or overnight.
• GARNISH:.
• Scoop pudding into 6 large glass goblets.
• Sprinkle with reserved brownie crumbs.
• Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.

Steps:

• Beat pudding mix, egg, skim milk, vegetable oil, and vanilla.
• Combine flour, sugar, baking powder, baking soda, and salt.
• Add dry ingredients to wet ingredients. Mix until moistened.
• Grease a 8x4 inch loaf pan with cooking spray.
• Pour in mixture and spread evenly.
• Bake at 350 degrees for 10 minutes.
• Let cool for about 2 minutes.
• Place a sheet of wax paper on baking sheet and grease wax paper, turn brownie onto wax paper and remove loaf pan from top.
• Bake brownie upside down on greased wax paper on baking sheet for 5 more minutes.
• For an even better brownie, chill after baking, top with Cool Whip and chocolate chips!