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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.
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
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.
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
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.
if we don’t want to use Kahlua (or any liquor) can we just leave it out? Do we need to substitute some other liquid? Thanks. Planning to make for Mother’s Day!
Hi Susan,
You can just omit the Kahlua. Please let me know how the recipe turns out, I hope you love it! xx
Okay… so I made this once – it was awesome… made it again and completely forgot about adding the butter that I had melted in the microwave… and it was awesome again! Noticed that the texture was a little different but just attributed it to getting oven timing correct … until I found the butter in the microwave several days later! So… if you’re looking to cut calories and fat… just sayin! Makes me wonder how many other recipes the butter can just be eliminated from… hmmm
Hey Meredith,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
I can’t wait to try this…but am sensitive to caffeine. Do you think it would work without the instant coffee?
Hi there,
Yes, you can skip the instant coffee. Please let me know if you give the recipe a try, I hope you love it! xx
This recipe was amazing. Such an easy dessert. Great for a late night/quick chocolate sweet. I actually cut the recipe in half and baked 15-18 minutes. Perfect!
I did substitute the almond flour with AP flour.
Thanks Tieghan for another excellent recipe.
Hey Marlena,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Sooooo good!! A little bit goes far because it’s so rich. Substituted ap flour and it was perfect. Thanks for another great recipe!
Hi Michelle,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Hey!
Thinking of trying this for a dinner party. Would I be able to make it in advance and pop it in the over before desert time?
Looks amazing!!
Hi Regina,
Sure, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xx
I love the flavor of this but I was unable to serve it “pretty”. Anyone try it in individual ramekins? How long to bake them?
Hi Lisa,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Sorry, I have not tried small ramekins, but I would do about 25 minutes. Have the best week:) xTieghan
Can you substitute the almond flour for any other flour? Want to try, but almond flour is pricey where I live☺️
Hi Heather,
Yes, you can gluten free flour or all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
What a great recipe, thank you! I used espresso powder in place of instant coffee, otherwise I followed all of the directions. One question: how did you get the top of yours to look so flaky? Mine ended up looking spongy. Still delicious, but I am curious what could have happened?
Hey Ashton,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! The key to the crinkle top is to really whisk the eggs well. Have the best week:) xTieghan
Came out delicious!
Hi Bridget,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
So easy and delicious, I used espresso powder instead of coffee, a little extra Kahlua and baked it for 30 minutes. It was seriously roll your eyes back good, thank you!!
Hi Caitlin,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I am not a baker and this was so easy and delicious!! I didn’t have vanilla so I randomly put in a tbsp of crème de cacao liquer that I had, just to add some sort of flavor! So good!
Hey Alana,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Hi. I was going to make this recipe for my friend, but she has a severe nut allergy. Do you have any suggestions on substitutions? Will regular AP flour work and are there any measurement adjustments that go with that?
Hey Hailey,
You can use an equal amount of all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xx
Delicious! Vanilla ice cream on top is a must
Hey Denise,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Can’t wait to try this! If I were to make ahead of time to take to a friend’s house would reheating in the oven still give it the gooey center or does it need to be eaten immediately to achieve that?
Hey Leah,
What if you just prepped everything and had the batter in the skillet ready to go and then freshly baked at your friend’s house? I think that would work best for you! xx
This is too easy to be as delicious as it is!
Hey Toni,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Question: I think you are developing your recipes in a high altitude area, do you have any recommendations for adjusting baking times for those of us closer to sea level?
Thank you.
Hi Sheila,
You can follow all of the recipes as is, no need to make adjustments:) Please let me know if you have any other questions! xx