This post may contain affiliate links, please see our privacy policy for details.

This Molten Coffee Brownie Pudding is my new favorite way to enjoy brownies. You may never go back to your “average” brownie. A super simple chocolate brownie mix made with eggs, cocoa powder, a touch of coffee (coffee’s key so don’t skip it), and sweet chocolate chunks. All baked together until puffed on top, but warm, fudgy, and almost molten-like inside. Delicious when served with a scoop of vanilla ice cream.

photo of pudding with ice cream on top and spoons in pudding

Happy, happy Friday! Celebrating today (for no reason) with a little sweet chocolate. I figured that it’s Friday, and chocolate is always a great way to start the weekend. Especially when it’s easy to bake up and can be eaten warm.

Plus, Easter is just a month away. So I’m starting to roll out the fun spring desserts that are perfect for celebrating the upcoming spring holiday!

chopped chocolate on cutting board

The inspiration

Around here, brownies have always been treasured. I mean who doesn’t love a brownie? My mom has been baking them from scratch since before I can remember. She didn’t make them that often because her chocolate chip cookies or Special K-bars were tried and true favorites, she’s famous for them! But she made them often enough.

However – Asher has a serious soft spot for brownies. She asks me to make Crinkle Top Brownies all the time. So when I discovered brownie pudding, it’s safe to say that I knew it would be a hit.

eggs in mixing bowl

The details

The greatest part about this pudding is just how easy it is to throw together and bake up. You don’t even need a mixer. What you do need are eggs, a little cocoa powder, sugar, instant coffee, almond flour, and butter. Plenty of butter and chocolate for this one!

Just whisk it all together and bake. Yes, it’s that easy. The trickiest part of this pudding is getting the baking time just right. I’ve found it can vary slightly. I recommend starting to check the pudding after around 22 minutes of baking. You want the edges set, but the center to have a good jiggle to it.

I’ve found 22-25 minutes to be the sweet spot. But sometimes 30 minutes can be perfect too. Just keep an eye on it.

As soon as the pudding comes out of the oven, it will be very poofed on top, but it will fall as it cools.

brownie batter before baking

A few special touches.

One, Kahlúa…it’s not needed, but it does add something special. The sweet liquor really helps to highlight all the rich chocolate within the recipe. As does the instant coffee.

Two, chocolate chunks (or chips) folded into the batter just before baking. The chunks are KEY. They help to create that gooey, almost molten-like center that everyone will find delicious.

You can easily serve this at room temperature or chilled. It’s always delicious, no matter what temp. I personally like it best warm with a scoop of vanilla ice cream!

Roll your eyes back, go for a second serving, good!

close up photo of pudding with ice cream and spoons

Looking for other chocolate desserts? Here are my favorites: 

Chewy Chocolate Peanut Butter Bars

Salted Tahini Honey Chocolate Chunk Cookies

Triple Chocolate Espresso Mousse Cake

Lastly, if you make this Molten Coffee Brownie Pudding, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Molten Coffee Brownie Pudding

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Calories Per Serving: 397 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.
    2. Lightly butter an 8-9 inch deep skillet or pie plate.
    3. Whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, almond flour, and salt. Whisk in the melted butter, Kahlua, and vanilla until smooth. Fold in the chocolate chips/chunks. Pour the mixture into the prepared baking dish.
    4. Bake for 25-30 minutes, until the pudding is puffed on top, but still wiggly in the center. The longer you bake, the more set your pudding will be. Remove from the oven and let cool slightly. Serve the pie warm, with vanilla ice cream. Or chill and serve chilled with whipped cream or ice cream.


Baking Time: the baking time for this can vary, start checking your pudding around 25 minutes into baking. It should never be fully set on top. It should have a little wiggle to it. 
View Recipe Comments
photo o pudding with ice cream and 1 spoon

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I made this with espresso powder and AP flour, and it’s killer! Served with vanilla ice cream for a dinner party. I have made so many of your recipes, but this was my first dessert, and it won’t be the last! Only one thing I did differently was to melt the chocolate chips into the butter first, then add to mixture. I had oversized chips from Trader Joe’s and I was worried they wouldn’t incorporate evenly… if that helps anyone else.

    1. Hey Kerry,
      Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT

  2. 5 stars
    This recipe is really easy and delicious! ALSO, I discovered that if you put leftovers in a storage container in the fridge it turns into the most amazing fudge brownies!!

    1. Christen,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT

    1. Hey Karla,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

    1. Hi LeeAnn,
      Sure, you can sue an equal amount of espresso powder:) I hope you love this recipe, please let me know if you give it a try!! xx

  3. This looks amazing!! If I can’t use almond flour due to an allergy, what amount of regular flour should I use?? I can’t wait to try this recipe!!!

    1. Hey Debra,
      I would use the same amount, should be just fine for you! Please let me know if you give this recipe a try, I hope you love it! xx

  4. I love your recipes! Do you know if I could substitute Swerve for the sugar to make it diabetic friendly?

    1. Hi Leigh Ann,
      So sorry, I have not tested that with this recipe and have never worked with Swerve, so I really am not sure what the results would be. Let me know if you give this recipe a try! xx

  5. 5 stars
    Very tasty, thank you. I substituted AP flour for the almond flour and baked a bit too long. Next time I’ll adjust to get the molten effect. 😊

  6. 5 stars
    WOW. This is my new fave recipe from you! It’s so intensely chocolatey, fudgy, and so good! I used oat flour instead of almond flour as that’s all I had, and it still turned out delicious! I literally couldn’t stop sneaking bites after I’d had three servings; that’s how good it is. Thanks for another awesome dessert! Abigail

    1. Hey Abigail,
      Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT

  7. 5 stars
    This is my new go to ALL THE TIME dessert recipe! It is SO easy and SO impressively delicious. I saw comments asking how long the remainders can last, but of the 10 times (so far) I have made this, I have never had leftovers. All your recipes work for us normals AND make us look like talented chefs:)! Thank you!!!

    1. Hey Jenni,
      Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)

  8. Would oat flour work instead of almond flour? Since it’s such a small amount. Also, I’d just like to say that your recipes are all so delicious! I’m making one of your cakes for Christmas (I plan way ahead) and I’m wondering, do you have some good Christmas brunch ideas? I hope you have a good week! Abigail

    1. Thanks so much Michaela:) I probably wouldn’t make this one in a pie crust, just stick with the molten crackle pie if you want the crust:) xx

  9. 5 stars
    I love this recipe and have made it 2x now. About to make it a third for my dinner party. Which pan did you use in these photos?

    1. Hey Yelda,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Sorry that skillet is vintage, I do not have a link. Have the best weekend! xxT

  10. I initially made this amazing dessert for my father in law to share at Father’s Day ~ he absolutely loved it.
    I baked it for a second time last night as my husband has a serious sweet tooth, and second time around just as superb!

    1. Hi Emmy,
      Amazing!! So glad this recipe was enjoyed, thanks for making it:) It’s a family fave over here!! xTieghan

  11. 5 stars
    Another winner! This was easy to put together and tasted like I’d spent tons of money on fancy ingredients. This really is foolproof because I overcooked it a tad and it was less molten, but it got rave reviews from everyone. Will be making again!

    1. Hi Autumn,
      Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)

      1. Loved it so much, I came home today and made a half recipe and baked in 4 small ramekins in my air fryer. Came out absolutely perfect and melty in the middle. This will be staying in the rotation in my house!

        1. Hey Autumn,
          Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT

          1. Hello 🙂 This sounds delicious. I am just 1 person eating this, so does that mean I cut all ingredients in half, as well as the baking time? Thank you in advance.