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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.
I just made this and oh my gosh it’s amazing! My husband and I were in heaven eating this super rich decadent dessert. It’s super simple to make but so good. I’m definitely making this one again! Thanks so much for the delicious recipe!
Hi Stacy,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Hi! Made this tonight and it’s delicious. Do I need to refrigerate the leftovers!?
Hi Jen,
Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! You do not need to keep this in the fridge:) xxT
This comes together so quick and the flavor is super chocolatey with a hint of coffee! Will definitely make again!
Hi Kacy,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
This is amazing. I’ve already made it several times because my husband loves brownies and it’s such a good dessert! Love it! Thanks for our new celebratory dessert after getting our babies to bed!!!
Hey Caitlin,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
If you are going to offer metric measurements that goes for the butter too as the sticks are not the same size.
Hi Allison,
Sorry for any confusion, 1 stick of butter is equal to 113 grams. Please let me know if you have any other questions! xx
This is sooooo good, thank you!!
Hi Tara,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
This recipe is absolutely delicious. Miss Tieghan – I have a question: Can this be made in a cupcake pan, for individual servings?
Hey Steve,
So glad you have been enjoying this recipe! I probably would not make in a cupcake pan, but if you have mini pots that would work well for you! Please let me know if you have any other questions! xx
Watch out for conversion !!! When I went to print the recipe it allowed for a conversion to different serving sizes. I selected 6 and after making it I had floating butter in my pan. Comparing the recipe to my daughters version of the original recipe for serving 8 the butter quantity did not adjust on the conversion as 2 servings, 4 servings, 6 servings and 8 servings all said they same amount of butter ! such an error on this conversion !
Hi Cindy,
So sorry to hear this!! The online calculator does the conversions for us, I will have to look into it! xTieghan
WOW! I can’t believe how simple and delicious this was! I doubled the amount of instant coffee and didn’t use the Kahlua, and it was great. Will definitely be making this again soon.
Hi Emma,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Hi!
Loved it!! I wonder how long can I keep it in the fridge after it’s baked? Thank you:)
Hey Lou,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! About 1 week. Have the best week:) xxT
This was DELICIOUS!!! Ended up baking it for 35 mins, checking it every 5 mins after 25.
Soooo good. Everyone raved about it. Served w vanilla ice cream, wouldn’t change a thing!!
Hey Stephanie,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
I just made this, wasn’t expected it be to be like this, it was awesome. I’m not really into brownies but these are totally different from any brownies I have ever had. Thank you for this great recipe. I just love them.
Hi Sherry,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Hi I prepped the batter and my guests cancelled. Can I keep the unbaked batter in the fridge to bake another day and if so how long do you think?
Hey Heidi,
Sure, I would keep in the fridge for no more than 48 hours. Let me know how the recipe turns out, I hope you love it! xx
Can you do less sugar in this recipe?
Hey there,
I haven’t tried this but you could certainly give it a go! Let me know how the recipe turns out, I hope you love it! xx
Can this be made ahead of time and stay in the fridge before it’s baked?
Hi Nicole,
Sure, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xx
Can all-purpose flour be used instead of almond flour?
Hi Susan,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey!
Can I use coconut oil or canola oil instead of butter?
Hi Regina,
Yes, either of those will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx