If you’ve been following this foodie long enough, you’ll know I’m really here for quick-fix single-serving recipes which can be rustled up in fifteen minutes or less (baking time included!) whenever the sudden urge for something sweet strikes. This eggless brownie pudding fits that bill – it’s as comforting as you could hope for of a pick-me-up when you need one, with the single-serve size perfect for demolishing in one go without any guilt of over-bingeing!
Did I mention how ridiculously-delicious it is too, with a soft molten centre that’s oh-so gloriously gooey and studded with melted chocolate!
Tips For Making An Ooey-Gooey Eggless Brownie Pudding
- Use the combination of dark brown sugar and caster sugar provided in the recipe below. The higher molasses content of dark brown sugar imparts moisture to this eggless brownie pudding, ensuring that it is soft with a marvellously-moist texture.
- Be generous when adding in your chocolate chips if you want a gloriously-gooey texture. I have used Bean to Buttons Baking Chocolate Chips for this recipe. Don’t forget to press some more chocolate chips or a baking chocolate square on top of the batter before popping it into bake.
- Don’t over-bake this pudding if you want it to have a molten effect! Be sure to remove it from the oven when the edges have puffed but the centre is still soft.
You will require a small ramekin to bake this eggless brownie pudding; I have used one which is 3-inches in diameter and 2-inches tall. Alternatively, you could simply bake it in a mini skillet/ pie dish but do note that the ramekins definitely give you a more desirable goo-to-crust ratio!
Molten Eggless Brownie Pudding
- 3 tbsp butter
- 1 tbsp dark brown sugar
- 1 tbsp caster sugar
- 2 tsp milk
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ¼ cup all-purpose flour
- 1½ tbsp cocoa powder
- chocolate chips (measured with your soul)
- Melt the butter. Whisk in both sugars, milk and vanilla until evenly combined.
- Sift in the flour, cocoa powder and baking soda. Gently fold these dry ingredients into the wet mixture, until just incorporated. Don't over-mix.
- Gently stir in the chocolate-chips.
- Scrape the brownie batter out into a small ramekin and press some more chocolate chips on top.
- Bake in a pre-heated oven at 180°C for 8-10 minutes until the edges have puffed but the centre is still soft. Don't over-bake!
- Let it cool down slightly before digging in, preferably with a scoop of ice cream on top!
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