Cookie Butter (brownie) Pudding🤍
- 1/2 c butter (~100g)
- 2 tbsp water (~30g)
- 2 large eggs, room temp (~100g without shells)
- 1/2 c white sugar (~100g)
- 4 tbsp flour (~30g)
- 4 tbsp cookie butter (~64g)
- 2/3 tsp salt (~4g)
- vanilla extract to your hearts desires
In a small saucepan, brown your butter.
After a few minutes of your brown butter being off the heat, add in the 1 tbsp of water**
in a separate bowl, beat together your egg and white sugar for ~5 to 10 minutes until pale and fluffy then add in your vanilla and salt
sift in your flour and gently fold until just combined
at this point, your brown butter should still be very warm (but not hot), add in your cookie butter and mix until well combined
pour your cookie butter mixture into your batter and fold until everything is combined
pour your batter into ramekins (2) and place in a water bath
bake in your preheated oven at 325 for 30 to 40 minutes**
Let it cool for 15 minutes before digging in and getting your crackly top.
When I first tried making cookie butter brownie pudding, I was amazed at how the browned butter added such a deep, nutty flavor that elevated this dessert beyond a typical brownie. Browning the butter carefully until it releases that toasted aroma makes all the difference. Just be sure to let it cool slightly before mixing it with the cookie butter so it blends smoothly without cooking the eggs. The key to a fluffy yet fudgy pudding is beating the eggs and white sugar until pale and fluffy. I used an electric mixer and let it go for about 7 minutes, which helped create a lighter texture inside while still retaining the rich taste. Adding vanilla extract and salt after helps balance sweetness and enhances the overall flavor. One tip I learned during baking is to use a water bath for the ramekins; it helps the pudding cook evenly, preventing the edges from drying out while achieving a beautiful crackly top. Baking at 325°F for around 35 minutes gave me the perfect dessert—moist and creamy inside, with a delicate crust that adds texture. Cookie butter itself provides a unique twist compared to traditional brownies, offering a creamy, spiced peanut butter-like quality that pairs wonderfully with the toasted notes of browned butter. When serving, let the pudding cool for about 15 minutes to allow it to set and develop its signature crackly top. It’s perfect paired with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat. Overall, this recipe is great for anyone wanting to impress guests with something both simple and gourmet. Using common pantry ingredients with the special addition of cookie butter transforms everyday baking into an extraordinary dessert experience that’s sure to delight any sweet tooth.
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