Warm, gooey Mini brownie pudding
Yields: 8-9 Mini brownie pudding in 10cm round mini dish
INGREDIENTS:
• 170g butter
• 250g white sugar
• 100g light brown sugar
• 3 eggs at room temp
• 70g milk or dark chocolate
• 65g cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 90g All purpose flour
INSTRUCTIONS:
• Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.
The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes).
Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there're no lumps in it and set it aside to cool.
•Preheat the oven at 170C.
• In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.*
•Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
•Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
•Fill a small mini dish (mine is 3½ inches / 10 cm) just over halfway with brownie batter and then bake for 15-20 minutes until the edges are set and a crinkly top forms and the center is a little soft.
• Enjoy!
One of the secret highlights of this mini brownie pudding recipe is the use of brown butter, which adds a deep, nutty flavor that elevates the taste far beyond that of a traditional brownie. When you melt the butter slowly over medium-low heat, it undergoes a transformation that releases a wonderful aroma and tiny brown bits, which enhance the overall richness. Another essential step to achieving that coveted shiny and crinkly top is dissolving the sugar completely with the eggs before mixing in the other ingredients. This technique not only ensures the perfect texture but also enhances the overall mouthfeel. Using milk or dark chocolate along with cocoa powder intensifies the chocolate flavor, providing a luscious gooey texture once baked. The choice between milk or dark chocolate can be tailored to your personal preference for sweetness and depth. When pouring the batter into the mini dishes, avoid filling them to the top; just over halfway allows the pudding to set properly while maintaining that soft, fudgy center. Baking at 170°C for 15-20 minutes strikes the perfect balance between a firm edge and a tender middle. For an extra treat, consider serving the mini brownie puddings warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. These puddings also freeze well, so you can prepare them in advance and reheat gently before serving. If you’re experimenting with alternative flours, be mindful that all-purpose flour provides the best structure for this recipe. Using gluten-free flour blends might affect the texture, so slight adjustments in baking time may be necessary. This recipe is great for small gatherings or as a personal indulgence, and the compact 10cm mini dish size makes portion control easy and adorable. The steps are straightforward enough for bakers of all levels, making it a wonderful addition to your dessert repertoire.
