Chocolate Brownie Pudding Recipe

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Chocolate Brownie Pudding
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Ingredients
17
Count
Nutrition
1066
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. BROWNIES:.
  2. Preheat oven to 350°F.
  3. Line 8 square baking pan with aluminum foil so that the foil extends 2 beyond two opposite sides of the pan.
  4. Lightly butter bottom and sides of foil-lined pan.
  5. Place 1 bar chocolate and butter in small microwave-safe bowl.
  6. Microwave on medium(50% power) for 1 minute.
  7. Stir, microwave 30 seconds more or until chocolate is softened.
  8. Stir until smooth and let cool.
  9. Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
  10. Add cooled chocolate, vanilla, flour and salt and stir until just combined.
  11. Stir in chopped chocolate and pecans.
  12. Spread batter into prepared pan.
  13. Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
  14. Cool in pan on wire rack.
  15. TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
  16. PUDDING:.
  17. Whip eeg yolks and sugar in bowl until pale-colored.
  18. Heat milk in a medium heavy saucepan to a boil.
  19. Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
  20. Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
  21. 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.
  22. DO NOT BOIL.
  23. Remove from heat.
  24. Whisk in vanilla, cocoa powder and chocolate chunks until blended.
  25. Strain mixture into medium stainless steel bowl.
  26. Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
  27. ASSEMBLY:.
  28. Divide brownie into 2 rectangles.
  29. Cut 1 rectangle into 1/2 pieces.
  30. Chop remaining half into small crumbs and place in airtight container.
  31. Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
  32. Top with 1/2 brownie pieces.
  33. Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
  34. Cover with foil for at least 8 hours or overnight.
  35. GARNISH:.
  36. Scoop pudding into 6 large glass goblets.
  37. Sprinkle with reserved brownie crumbs.
  38. Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1066.26 Kcal (4464 kJ)
Calories from fat 578.13 Kcal
% Daily Value*
Total Fat 64.24g 99%
Cholesterol 294.82mg 98%
Sodium 200.42mg 8%
Potassium 519.43mg 11%
Total Carbs 117.11g 39%
Sugars 92.93g 372%
Dietary Fiber 8.96g 36%
Protein 22.04g 44%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 6%
Iron 7.1mg 39%
Calcium 232.5mg 23%
Amount Per 100 g
Calories 254.64 Kcal (1066 kJ)
Calories from fat 138.07 Kcal
% Daily Value*
Total Fat 15.34g 99%
Cholesterol 70.41mg 98%
Sodium 47.86mg 8%
Potassium 124.05mg 11%
Total Carbs 27.97g 39%
Sugars 22.19g 372%
Dietary Fiber 2.14g 36%
Protein 5.26g 44%
Vitamin C 0.1mg 1%
Iron 1.7mg 39%
Calcium 55.5mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.9
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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