Chocolate brownie pudding
Serves: 8-10
![Chocolate brownie pudding](/uploads/media/720x770/06/14416-chocolate-brownie.jpg?v=1-0)
Recipe photograph by Maja Smend
Chocolate brownie pudding
This delightfully light yet intensely chocolatey and fudgy brownie with a crisp top layer is the ultimate, comforting dessert. Simply serve with vanilla ice cream or chocolate custard – or both
Serves: 8-10
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Nutritional information (per serving)
Calories
503Kcal
Fat
16gr
Saturates
16gr
Carbs
53gr
Sugars
48gr
Fibre
2gr
Protein
9gr
Salt
0.4gr
![Becky Excell](/uploads/media/100x100/03/12923-becky-excel.jpg?v=1-0)
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
![Becky Excell](/uploads/media/100x100/03/12923-becky-excel.jpg?v=1-0)
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 120g butter, diced, plus extra to grease
- 300g dark chocolate (55-70% cocoa solids), chopped
- 5 medium eggs, separated
- 200g caster sugar
- 50g gluten-free plain flour
- 50g cocoa powder
- ¼ tsp xanthan gum
- ice cream and chocolate custard to serve (optional) - check that your custard is gluten-free if required
Step by step
To store
The brownie pudding keeps for up to 1 week in the fridge, or slices can be frozen.
- Melt together the butter and dark chocolate either in a microwave or in a heatproof bowl set over a pan of barely simmering water. Allow the melted mixture to cool slightly.
- Preheat the oven to 180°C, fan 160°C, gas 4, and grease either a 20cm square cake tin or a 23cm circular tin and line with non-stick baking paper.
- Whisk together the egg whites and sugar until they reach soft-peak stage.
- Add the egg yolks to the melted butter and chocolate mixture and stir them in. Sift over the gluten-free plain flour, cocoa powder and xanthan gum, then carefully fold it into the mixture.
- Even more carefully, slowly fold in the egg whites, you should now have a glossy mousse mixture.
- Spoon into the prepared tin and bake for 35-40 minutes. Remove when there is only a tiny wobble left and a skewer inserted into the pudding comes out not completely clean, but it doesn’t feel like it’s uncooked within. Leave to cool in the tin – the cake will have a few cracks and will sink a little. Put it in the fridge if you want it to get super fudgy.
- Slice and serve either cold or how I like it – warmed up in the microwave and topped with ice cream or even some hot chocolate custard.