Brownie Pudding


  • 8 tablespoons unsalted butter, chopped
  • 10 1/2 ounces dark chocolate, chopped
  • 1 cup self-rising flour, sifted
  • 3/4 cup baker’s sugar
  • 1/3 cup brown sugar
  • 1/4 cup Dutch cocoa, sifted
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons roasted salted peanuts, chopped
  • 1/3 cup smooth peanut butter
  • vanilla ice cream, to serve


  1. Preheat the oven to 325 degrees F.
  2. Place the butter and 8 ounces of the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until melted and smooth.
  3. Add the flour, the baker’s sugar, the brown sugar, the cocoa, the eggs, the milk, and the vanilla, and stir until just combined.
  4. Stir in the remaining chocolate and 1/2 cup of the peanuts.
  5. Pour the mixture into a 2-quart baking dish.
  6. Top the brownie mixture with spoons of the peanut butter and swirl with a butter knife.
  7. Top with the remaining chopped peanuts.
  8. Bake in the oven until set around the edges but slightly soft in the middle, about 35-40 minutes.
  9. Allow to cool for 10 minutes, then serve with the vanilla ice cream.

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