Peppermint Brownie Pudding
This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 8 servings
Pudding:
- ¾ cup high-quality cocoa powder
- ½ cup all-purpose flour
- ½ lb (2 sticks) unsalted butter, plus more for greasing the dish
- 4 extra-large eggs, at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla paste
- ½ teaspoon peppermint extract
- hot water, as needed
Peppermint Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon peppermint extract
Additional Ingredients:
- crushed peppermint candy, for garnish
- vanilla ice cream, for serving (optional)
Nutrition Info
- Calories 528
- Fat 37g
- Carbs 50g
- Fiber 3g
- Sugar 39g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.
- Sift the cocoa powder and flour together in a medium bowl, and set aside.
- Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.
- Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.
- Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).
- With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.
- Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.
- Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).
- While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.
- Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.
- Enjoy!
- INSPIRED BY: Ina Garten's Brownie Pudding
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