Deep Dish Brown Butter Brownie Pudding

Ingredients

• 1 cup (226 g) salted butter
• 8 oz (226 g) semisweet or dark chocolate, chopped
• 1 cup (200 g) granulated sugar
• 1/2 cup (105 g) packed dark brown sugar
• 4 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 3/4 cup (64 g) unsweetened cocoa powder
• 1/2 teaspoon espresso powder, optional
• 1/2 cup (60 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup (130 g) chopped chocolate or chocolate chips
• 4 oz (113 g) semisweet or dark chocolate, chopped
• 1/2 cup (120 g) heavy cream
• 1 tablespoon (14 g) salted butter
• Pinch salt

Steps

1. Preheat the oven. Preheat your oven to 350°F. Generously butter a 9×9-inch baking dish. A metal pan will bake slightly faster, while a ceramic dish may need a little more time.
2. Make the ganache. Place the chopped chocolate in a heat-safe bowl. Heat the heavy cream until steaming and just beginning to simmer, then pour it over the chocolate. Let sit for 2–3 minutes.
3. Add the butter and a pinch of salt, then stir until completely smooth and glossy. Place the ganache in the refrigerator while you prepare the cake batter. You want it thickened slightly but still soft and spreadable, not completely firm.
4. Brown the butter. Add the butter to a saucepan over medium heat. Cook, stirring frequently, until the milk solids turn golden brown and the butter smells nutty and toasted.
5. Remove from the heat and immediately add the 8 oz chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Allow it to cool for about 5–10 minutes.
6. Make the batter. In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, egg yolks, and vanilla until smooth and well combined.
7. Slowly pour in the slightly cooled brown butter-chocolate mixture, whisking until completely incorporated.
8. Sift in the cocoa powder, flour, espresso powder, and salt. Gently fold everything together just until no dry streaks remain. Avoid overmixing.
9. Fold in the remaining 3/4 cup (130 g) chopped chocolate or chocolate chips.
10. Assemble the dish. Spread approximately 2/3 of the chocolate batter evenly into the prepared baking dish.
11. Spoon the thickened ganache over the center of the batter, keeping it concentrated in approximately a 6×6-inch area and leaving a border around the edges. This helps create a molten center while allowing the outside of the cake to develop structure.
12. Carefully spoon the remaining 1/3 of the batter over the ganache and gently spread it to cover.
13. Bake at 350°F for 35–40 minutes. Begin checking around 33–34 minutes.
14. The outer 2–2 1/2 inches should look fully baked and set, while the center should still have a noticeable jiggle. The center should move together like one soft mass rather than looking liquid or sloshy. A toothpick inserted near the outer portion of the cake should come out with thick, fudgy crumbs.
15. Remove from the oven and allow the cake to rest for 20-30 minutes. This resting time is important—the cake will continue setting around the edges while the ganache center stays warm and molten.
16. Serve warm directly from the baking dish. Scoop into bowls and serve as-is or with vanilla ice cream.