Dark Chocolate Brownie Puddings Recipes

CHOCOLATE BROWNIE PUDDING

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.

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.

DARK CHOCOLATE PUDDING

Steps:

• Mix 1/2 cup sugar and flour together in a small bowl.
• Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
• Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
• Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

DARK CHOCOLATE GANACHE BROWNIE CAKES

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
• Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
• For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

CHOCOLATE BROWNIE PUDDING

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.

DARK-CHOCOLATE SPELT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
• Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
• Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.

DARK CHOCOLATE PUDDING

Steps:

• In a small heatproof bowl, whisk together egg and yolks. Set aside.
• Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
• In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
• Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
• Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.