Pecan brownie pudding
Pecan brownie pudding combines rich dark chocolate and maple syrup with crunchy pecans for a gooey, comforting dessert. This easy recipe creates a delightful mix of textures, perfect for satisfying your sweet cravings.
Cook time 50 min
Prep time 15 min
Ingredients:
2/3 cup butter1/2 cup pecans
1/3 cup maple syrup
1/2 cup dark chocolate
2 eggs
1 cup sugar
1 cup all-purpose white wheat flour
2 tbsp dry cocoa powder
1 tsp baking powder
1/2 cup milk (1% fat)
1 dash salt
1 cup water
Pecan brownie pudding is a delectable dessert that perfectly combines the richness of a brownie with the gooey goodness of a pudding. This recipe not only has the deep flavors of dark chocolate and maple syrup but also the delightful crunch of pecans. It’s an indulgence that’s sure to satisfy any sweet tooth and is surprisingly easy to make. Let's dive into preparing this delicious treat!
Instructions:
- Preheat your oven to 350°F (175°C). Grease a medium baking dish or a deep baking tray (around 8x8 inch or similar).
- Place the chopped pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring occasionally, until they are fragrant and lightly browned. Remove from heat and set aside.
- In a medium saucepan, melt the butter over low heat. Once melted, add the dark chocolate and stir continuously until both have completely melted and combined. Remove from heat.
- In a large mixing bowl, beat the eggs and sugar until the mixture becomes smooth and slightly pale. Slowly add the melted butter and chocolate mixture, and continue mixing until fully incorporated.
- In another bowl, sift together the flour, dry cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Stir in the milk, ensuring the batter is smooth. Then, fold in the toasted pecans.
- Pour the brownie batter into the prepared baking dish, spreading it out evenly.
- In a small bowl, mix the maple syrup with 1 cup boiling water. Carefully pour this mixture over the brownie batter in the baking dish. Do not stir.
- Bake in the preheated oven for 35-40 minutes, or until the top is firm to touch but the middle remains gooey. The pudding should have a set top and a sauce-like bottom.
- Allow the brownie pudding to cool for about 10 minutes before serving. This will help thicken the sauce slightly. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
With its rich, chocolatey flavor and satisfying pecan crunch, this self-saucing pecan brownie pudding is sure to impress your family and friends. The unique self-saucing feature adds a delectable element to this dessert, making it a perfect choice for any occasion. Serve it warm, possibly with a scoop of ice cream or a dollop of whipped cream, and savor the compliments that are sure to come your way.
Pecan brownie pudding FAQ:
A medium baking dish or a deep baking tray around 8x8 inches is recommended for this Pecan Brownie Pudding. This size helps ensure even baking and allows room for the pudding sauce to form.
Bake the pudding in a preheated oven at 350°F (175°C) for 35-40 minutes. The top should be firm while the center remains gooey, indicating that it's done.
Yes, you can substitute dark chocolate with semi-sweet chocolate if you prefer a sweeter flavor. Adjust the amount of sugar slightly if using sweeter chocolate.
Store any leftover pecan brownie pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving for the best texture.
If you're looking for alternatives to pecans, chopped walnuts or hazelnuts can work well. For a nut-free version, simply omit the nuts or replace them with chocolate chips.
Cooking Tips:
- Ensure that your butter is properly melted before combining it with other ingredients to achieve a smooth mixture.
- Toast the pecans lightly before adding them to the recipe for an enhanced nutty flavor.
- When combining the wet and dry ingredients, be careful not to overmix. Overmixing can result in a denser pudding.
- The water added at the end is crucial for creating the self-saucing effect. Pour it gently to prevent disturbing the batter too much.
- Bake the pudding just until set. Overbaking can dry out the sauce, while underbaking may result in a too-liquid center.
- Allow the pudding to rest for a few minutes after baking. This resting time helps the sauce to thicken slightly and develop its flavor.
Nutrition Facts
6 ServingsCalories 640kcal
Protein 9g
Carbohydrates 70g
Fiber 6g
Sugar 44g
Fat 40g
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