Brownie Pudding (Gluten & Dairy-free)
Decadent and insanely delicious, this brownie pudding is heaven in dessert form. With a soft brownie top and a warm, molten chocolate pudding beneath, it’s the best of both worlds in every bite. This version is inspired by Ina Garten’s classic, but made gluten, dairy, and refined sugar-free, without sacrificing any of that rich, indulgent magic!
Ingredients
- 1/4 cup Almond flour
- 1/4 cup + 2 tbsp Cacao powder
- 2 Eggs, room temp
- 1 cup Coconut sugar
- 1/2 cup Coconut oil, grass fed butter, or dairy-free butter
- 1 tsp Vanilla extract
- 1-2 tsp instant espresso (optional)
- 1/2 tsp Sea salt
For topping
- flakey sea salt, vanilla ice cream, or coconut whipped topping/whipped cream
Instructions
- Preheat oven to 325F. Lightly grease/butter a 1-quart baking dish.
- Melt the coconut oil or butter and set aside to cool.In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and coconut sugar on medium-high speed for 5 to 10 minutes, until very thick and lighter in color.
- Meanwhile, sift the cocoa powder, instant espresso (if using), sea salt, and almond flour together and set aside. When the egg and coconut sugar mixture is ready, reduce the speed to low and add the vanilla extract and the flour mixture. Mix just until combined.
- With mixer still on low, slowly pour in the cooled oil or butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add super hot tap water to the pan to come halfway up the side of the dish. (Do not skip this!)
- Bake for 45 minutes for a molten pudding-like inside. The edges should be firm. If you want a gooey brownie consistency, bake for 55 minutes.
- Allow to cool and serve with flakey sea salt, vanilla ice cream, or whipped cream!