Brownie Bread Pudding Recipes

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
• Add the brownie and candy bars to the prepared loaf pan.
• In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
• Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

BROWNIE PUDDING

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.

BROWNIE BREAD

Steps:

• In a small bowl, dissolve cocoa powder in boiling water.
• In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
• Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.

ALMOND BROWNIE BREAD PUDDING

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
• Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.

BAREFOOT CONTESSA BROWNIE PUDDING

Steps:

• Preheat oven to 325 degrees.
• Melt butter and set aside to cool.
• Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
• Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
• Slowly pour in melted butter and mix again just until combined.
• Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
• Place dish into a larger baking pan.
• Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
• Bake for exactly 1 hour.
• A cake tester inserted 2 inches from the side will come out 3/4 clean.
• The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
• Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.

SLOW-COOKER BROWNIE PUDDING CAKE

Steps:

• In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
• Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
• Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

BROWNIE BREAD PUDDING

Steps:

• Combine breadcrumbs, chocolate chunks, sugar& milk in the top of a double boiler until chocolate is melted.
• Stir in butter.
• In a small dish, beat egg& salt together and add into chocolate mixture, along with walnuts.
• Pour into a greased 1 quart dish.
• Set dish in a pan filled with 1" of water and bake at 350 degrees for about 55 minutes, until a knife inserted in the center comes out clean.