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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.
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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!
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.
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.
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!
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
Ingredients
- 4 large eggs
- 1 1/3 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1 tablespoon almond flour
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) salted butter
- 2 tablespoons Kahlua , (coffee liquor)
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
OMG! Dream dessert! Would it be possible to make into individual servings and bake? Any advice?
Hey Jessica,
Sure, I don’t see why that wouldn’t work, you may want to reduce your bake time slightly. Let me know if you give it a try!! xTieghan
Hi! I’m deathly allergic to nuts – can all purpose flour be substituted equally for the almond flour?
Hi Ann,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it!! xTieghan
Question! Can you use espresso powder instead of instant coffee? Or will the consistency change?
Hey Hannah,
Espresso powder will work for you! Let me know if you give the recipe a try or have any other questions! xTieghan
I am about to make this, but I was just wondering… what happened to #3 in the instructions??!!
Great catch, Wendy! I hope we find out…I am making this for a dinner party!
Maybe #3 is melt the butter & let cool-slightly?
That’s what I was thinking too, Shelley
Hey Shelley,
I fixed the steps, I just had them numbered incorrectly. You can follow the recipe as is:)
It’s just a typo… all ingredients are there
Hi Wendy,
You can follow the instructions as is, I just labeled them wrong, I will fix!! xTieghan
Boom! I love that this dessert is GF, can be portioned individually and so easy! Making fancy dinner for friends on Sunday and this will be dessert. Might add Frangelico instead of Kahlua. YUM!
I hope you love the recipe Nancie!!
I’m excited to try this one. If there are leftovers (!), how would you store it and how do you think it will keep?
Hey April,
I would just keep in the skillet and cover with foil or plastic wrap, should be good for up to 5 days. Let me know if you give the recipe a try! xTieghan
Hi Tieghan,
This recipe looks amazing! ( like all of your recipes!). I can’t wait to try it!
Thanks so much Barbara!!
We’re non-drinkers – do I have to include Kaluha? Hope not as this sounds so great and would really love to make!
Hey Gail,
You could just use brewed coffee in its place. I hope you love this recipe, please let me know if you give it a try! xx
What pan did you use?
Hi Patty,
I used an 8 inch skillet. Please let me know if I can help in any other way!! xTieghan
Can I substitute AP or cake flour?
Love your site and recipes!
Hi Monica,
Yes, you can use all purpose flour here. I hope the recipe is enjoyed, let me know if you give it a try! xx
Oh my goodness! Sounds perfect! Xx
I hope you love the recipe Kelly-Jane!!
“Roll your eggs back, go for a second serving, good!” Cutest typo ever 🙂
What do you mean roll the eggs … too many ? Excactly how many eggs should you use ??
I bet it is roll your eyes back. HA!!
I was thinking “roll your sleeves back” hahaha!
Lol yes!!
Hi Zena,
Please follow the recipe as written, it should have said “roll your eyes back good”. Please let me know if you have any other questions! xT
LOL whoops!! Roll your EYES back good!! I hope you love the recipe Lisa!
Does the coffee have to be instant?
Hi Sherri,
Yes, you will want to use instant coffee granules for this recipe, regular coffee will not give the same effect. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
What about leftover espresso that has been brewed? Do you think that’ll work Tiegan?
Sure, that will work for you!!
Can I use all purpose flour instead of almond flour?
Hi Cherri,
Yes, you can use all purpose flour. Please let me know if you give the recipe a try. I hope it turns out amazing for you!! xxTieghan
I can’t use almond flour due to an allergy. What can I use instead?
Hi Jennifer,
Gluten free flour will also work well for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Same question here!
Hi LeAnne,
You can use gluten free flour:)