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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.
This looks great! What other options can substituted for almond flour?
I’m just going to try regular flour and give it a go!!
That will work for you!!
Hey Michelle,
You can use all purpose or gluten free flour. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Can you make the batter ahead that day and then bake after dinner so can eat warm?
Hey Sarah,
Sure, that would be just fine for you to do. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Could you bake these in individual ramekins?
Sorry, I see you’ve already answered this question
Hey Jenene,
Sure, I bet that would work well for you!! Let me know if you give the recipe a try, or have any other questions!! xTieghan
Yum! Do you have any suggestions on sugar alternatives to use in this recipe? My family has been trying to cut out sugar but still love our sweets
Hey Chelsey,
So sorry, I would keep the sugar in this recipe, but I do have some other options on the blog with dessert recipes using natural sweeteners. Please let me know if you have any other questions! xTieghan
Hi T. If I don’t have Kahlua, do I add extra melted butter or milk to compensate? Thanks for your help and for sharing your creativity.
I didn’t have Kahlua and used two tablespoons of coffee (not the coffee crystals).
Hey Donna,
You can just skip the Kahlua:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks incredible, and gluten-free! Will definitely be making this on the weekend!
I hope you love the recipe Steffanie!!
I’m baking at 5500 ft-what adjustments should I make? Raise temp to 375? Add more flour? Less Sugar? A larger egg?
Hey Shelley,
No adjustments needed, you can follow the recipe as is! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
So, I made this BEFORE reading the key parts of the recipe haha! I used no almond flour and a bit of cornstarch. It was all I had to somewhat sub. Also no coffee. Just want to say it was worth making although it was more brownie like, with my subs! Sort of like a flourless cake with a heavier texture but super yum! I’m sure it would be a lot more “molten” with the exact in residents but if all you have is subs like mine it’s a sweet treat still!
Hey there,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Would espresso in lieu of instant coffee work as well, or would that be too much?
Hey Jason,
That should work well for you. please let me know if you give the recipe a try, I hope you love it! xx
Looks delish. If I make this for 12 should I use a large cast iron…maybe 12 inches? Or a 9×13?
I used a big cast iron! It worked! Just not as thick!
Hey Betsey,
I think a 12 inch skillet would work best for you. Please let me know if you have any other questions, I hope you love the recipe! xx
I want to make it tonight, curious…only 1 T almond flour? Thanks.
Hi Julie,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Super simple and extremely delicious! Just what I was after for my chocolate craving! I cut this recipe down to a quarter, as I just wanted enough for 2 people(3/4’s of it for me and 1/4 for my husband hahaha). I also subbed all purpose gluten free flour instead of almond flour. Baked it in a 6 inch cast iron for 15 minutes. Turned out amazing! Thank you so much Tieghan!
Hey Michelle,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
How much jiggle should there be?…
Hi Connie,
Just a little jiggle:) I hope you love the recipe! xTieghan
This looks amazing! If subbing all purpose flour for almond flour is the ratio equivalent?
Hey Nicola,
Yes, you can use an equal amount of all purpose flour. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
I can only see doing this as single servings. Would appreciate info on container sizes and maybe 6 servings? Also, how quickly should I start checking for doneness/jiggle factor?
Hi Barbara,
I have not tested the recipe in this way, I am sure it would work well for you though! Please let me know if you give it a try or have any other questions! xTieghan