mini cocotte brownie pudding
rich chocolate baked brownie pudding in individual mini cocottes
baked in December 2025
yield: 4 mini cocottes
prep time: 20 minutes
cook time: 30 minutes
difficulty level: medium
image from Barefoot Contessa
Ingredients
- 1/2 cup (1 stick) unsalted butter, plus extra for buttering the dish
- 2 extra-large eggs, at room temperature
- 1 cups sugar
- 3/8 cup good cocoa powder
- 1/4 cup all-purpose flour
- Seeds scraped from 1/2 vanilla bean (or 1 and 1/2 teaspoons vanilla extract)
- 1 and 1/2 teaspoons framboise liqueur (optional)
- Vanilla ice cream, for serving
Directions
- Preheat the oven to 325°F.
- Lightly butter 4 8-oz mini cocottes.
- Melt the butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
- Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined.
- With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture evenly into the prepared mini cocottes and place them in a larger baking pan.
- Add enough of the hottest tap water to the pan to come halfway up the sides of the dishes and bake for 24-26 minutes for super molten or 28-30 minutes for soft gooey centers with firmer edges. The centers will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
