Warm Brownie Pudding Cups

Baked Chicago

Ready in: 30 minutes
Cook Time: 30 minutes
Servings: 5

Ingredients

  • 1/2 teaspoon baking powder
    Baking
  • 1/2 cup butter
    Milk, Eggs, Other Dairy
  • 4 eggs, room temperature
    Milk, Eggs, Other Dairy
  • 1/2 cup all-purpose flour
    Baking
  • 1 cup granulated sugar
    Baking
  • pinch of salt
    Spices and Seasonings
  • 4 ounces semisweet chocolate, chopped
    Sweet Snacks
  • 1/2 cup unsweetened cocoa powder
    Baking
  • 1 teaspoon vanilla
    Baking

Steps

  • Preheat your oven to 350° F. Spray five 8-ounce ramekins with non-stick cooking spray and set aside.
  • Place a large baking pan half full of water in the oven to get warm.In a medium heatproof bowl over a saucepan of simmering water, stir the semisweet chocolate and butter until almost melted and smooth.
  • Remove from heat and let cool, stirring occasionally.In a medium bowl, sift together twice the flour, baking powder, salt, and cocoa powder. Set aside.In a separate medium bowl, beat the eggs and vanilla until light and foamy.
  • Add in sugar and beat until fluffy. Stir in the chocolate mixture, and then fold in dry ingredients.
  • Pour the batter evenly among the prepared ramekins, filling each nearly to the rim.
  • Place the ramekins in the baking pan. The water should come halfway up the sides of ramekins.
  • Bake for 30 minutes, or until the brownie pudding cups have risen to just above the rim and the tops are cracked. They should be firm to the touch.
  • Let them cool for 5 minutes, and then dust with confectioners’ sugar.
  • Serve the brownie pudding cups warm.

Nutrition

  • Calories: 567.01  cal  (28.35%)
  • Fat: 31.75  g  (48.85%)
  • Saturated Fat: 18.47  g  (115.44%)
  • Carbohydrates: 66.95  g  (22.32%)
  • Sugar: 48.68  g  (54.08%)
  • Cholesterol: 181.11  mg  (60.37%)
  • Sodium: 224.97  mg  (9.78%)
  • Alcohol: 0.28  g  (1.53%)
  • Caffeine: 39.28  mg  (13.09%)
  • Protein: 8.98  g  (17.96%)
  • Manganese: 0.73  mg  (36.54%)
  • Copper: 0.66  mg  (32.78%)
  • Selenium: 18.65  µg  (26.64%)
  • Phosphorus: 238.26  mg  (23.83%)
  • Magnesium: 90.47  mg  (22.62%)
  • Iron: 3.88  mg  (21.55%)
  • Fiber: 5.02  g  (20.06%)
  • Vitamin B2: 0.27  mg  (15.91%)
  • Vitamin A: 768.69  IU  (15.37%)
  • Zinc: 1.76  mg  (11.71%)
  • Folate: 42.85  µg  (10.71%)
  • Potassium: 369.44  mg  (10.56%)
  • Vitamin B1: 0.13  mg  (8.49%)
  • Vitamin B5: 0.71  mg  (7.09%)
  • Calcium: 69.93  mg  (6.99%)
  • Vitamin E: 1.05  mg  (6.97%)
  • Vitamin D: 1.04  µg  (6.96%)
  • Vitamin B12: 0.39  µg  (6.54%)
  • Vitamin B3: 1.16  mg  (5.78%)
  • Vitamin B6: 0.08  mg  (4.2%)
  • Vitamin K: 3.58  µg  (3.41%)

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