Brownie Pudding
A rich, comforting dessert made for slow evenings, holiday gatherings, and moments worth savoring. Deeply chocolatey with a soft, pudding-like center, this recipe is best enjoyed warm & baked and served in materials you can trust.
Ingredients
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2 sticks unsalted butter, plus more for greasing the dish
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4 extra-large eggs, at room temperature
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2 cups sugar
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¾ cup cocoa powder
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½ cup all-purpose flour
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1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
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1 tablespoon framboise liqueur (optional)
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Vanilla ice cream or powdered sugar, for serving (optional)
Method
Preheat the oven to 325°F and lightly butter a 2-quart baking dish. Melt the butter and set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5-10 minutes, until thick, pale, and ribboned. Meanwhile, sift together the cocoa powder and flour.
Reduce the mixer speed to low and gently add the vanilla, framboise (if using), and the cocoa-flour mixture, mixing just until combined. Slowly pour in the cooled butter, continuing to mix on low until smooth.
Pour the batter into the prepared dish and place it inside a larger baking pan. Carefully add hot tap water to the outer pan until it reaches halfway up the sides of the baking dish. Bake for exactly 1 hour.
The center will appear soft and underbaked - exactly as it should be. Let cool slightly, then serve warm with vanilla ice cream or a dusting of powdered sugar.
Why Materials Matter
The comfort of a homemade dessert should never come with hidden compromises. Many traditional bakeware and storage containers rely on coatings or plastics that can release chemicals when exposed to heat. At Hayvenware, we believe food deserves better. Our stainless steel and glass containers are crafted without coatings or plastic—designed to move safely from oven to table to fridge, giving you peace of mind with every bite.
Because what you bake in matters just as much as what you bake.