Recipe courtesy of Ree Drummond
Dark Chocolate Brownie Puddings
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 628
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 208 mg
- Sodium
- 343 mg
Ree's husband loves chocolate and her Dad loves chocolate, so this is the perfect dish for them both. It’s very chocolatey, very rich and very easy.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 628
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 208 mg
- Sodium
- 343 mg
Ingredients
Directions
Special equipment:
four 6-ounce ramekins- Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
- Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
- Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
- Allow to cool for 10 minutes.
- Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
- Serve the puddings in their ramekins with dollops of the fresh whipped cream.
