DARK CHOCOLATE PUDDING
Provided by Geoffrey Zakarian
Categories dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
DARK CHOCOLATE BROWNIE BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h5m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
- In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
- Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
- Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.
BROWNIE PUDDING
This recipe came from my Aunt Vera. She loved sweets, and this was one of her favorites. It's a terrific way to warm up on a chilly day.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 211 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 158mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE BROWNIE PUDDING
An old-fashioned recipe from way back. A cake-like brownie will surface on the top, and a rich, warm chocolate pudding will be on the bottom of the pan--a wonderful chocolate treat, served with ice cream.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 665.5, Fat 24.4, SaturatedFat 4.9, Cholesterol 11.2, Sodium 502.5, Carbohydrate 111.2, Fiber 4.8, Sugar 78.4, Protein 8.7
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.
CHOCOLATE BROWNIE PUDDING
This is a very elegant dessert which I was served for my 65th birthday and I have been looking for a recipe for "it" since. Well, I think I have found it on the Godiva web site, yes, I know too many chocolate recipes but what can I say, I am addicted! It was served with butter-pecan ice cream, as well, I was only able to eat about 4 bites! Didn't allow for cooling and chilling time which is from 8 hours to overnight.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1135.6, Fat 62.2, SaturatedFat 27.2, Cholesterol 337.7, Sodium 282.8, Carbohydrate 134.6, Fiber 9.4, Sugar 110.2, Protein 21.1
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
CHOCOLATE PUDDING BROWNIES
Make and share this Chocolate Pudding Brownies recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98.8, Fat 5, SaturatedFat 2.3, Cholesterol 25.7, Sodium 94.1, Carbohydrate 12.4, Fiber 0.5, Sugar 7.7, Protein 1.5
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