Earl Grey Brownie Pudding

This Earl Grey Brownie Pudding is supremely rich, ultra chocolate-y, and decadent beyond belief. The addition of Earl Grey tea to the batter adds a subtle hint of spice.

I’m a little perturbed. I’ve been skipping through life with the perception that brownies couldn’t get any better.

Oh, how utterly wrong I’ve been.

How could that dense, gooey hunk of chocolate get any better?

It turns out, they can get better–so, very much better.

If you’ve never had the pleasure of experiencing brownie pudding (I’m a newb too), I’m here to tell you it’s worth running a 10k without any training. If there’s brownie pudding at the end, you can guarantee I’m going to cross that finish line. Sure, I’ll be doing it on my hands and knees, but I’ll get there.

Think edible brownie batter with a caramelized crust that you have to tap with your spoon in order to get to the gooey center.

It just got real, folks.

It doesn’t hurt that this pudding is made with 2 sticks of melted buttah. I’m a firm believer that buttah will turn any dessert into a dreamy masterpiece that will have everyone swooning, cooing, and oohing, and ahhing. It’s also the reason I had to find a new home for this pan of pudding after the initial taste test. If I hadn’t found it a good, loving home, I would have devoured the entire pan.

The addition of Earl Grey toasted Diamond Pistachios make this pudding irresistible. One tablespoon of tea goes a long way. It adds a beautiful depth of smoky bergamot and bright orange to the background–subtle, but pleasing.

As we all know, pistachios are the best nut in town, so they add an extra special touch when sprinkled over the top of the pudding. The glorious thing about Diamond Pistachios is that they’re packed all ready shelled. There’s no need to spend several precious minutes straining to get them out of the shell. Also, no bruised thumbs–it’s a glorious thing! Just open the bag and pour.

Just when you thought this pudding couldn’t get any better, I’m here to tell you you’re wrong. Add a few scoops of vanilla ice cream to the warm pudding for a mind-blowing brownie pudding experience. It will change your life.

Print Recipe

Earl Grey Brownie Pudding

This Earl Grey Brownie Pudding is supremely rich, ultra chocolate-y, and decadent beyond belief. The addition of Earl Grey tea to the batter adds a subtle hint of spice.

Yield: 1 (12-inch) baking dish

Total Time: 1 hour 15 minutes

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• 2 sticks unsalted butter, melted and cooled
• 4 large eggs, at room-temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tablespoon Earl Grey tea (see note)
• 1 cup toasted pistachios
• ice cream, optional

Directions:

1. Preheat oven to 325 degrees F. Geneorously butter a 2-quart baking dish.
2. Add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 5 minutes. The mixture should be pale yellow and very thick.
3. Sift the cocoa powder and flour together. Whisk in the Earl Grey tea and set aside.
4. Reduce the mixer speed to low and slowly drizzle in the melted butter and vanilla extract. With the mixer still on low, slowly add the cocoa mixture. Continue to mix until just combined. Scrape down the sides and bottom of the bowl.
5. Pour the brownie mixture into your prepared baking dish. Place the dish in a larger baking dish and add enough hot tap water to the pan to come halfway up the sides of the dish.
6. Bake for 1 hour. The center will appear very underdone and wobbly. As the dish cools, the pudding will set.  Top the warm pudding with toasted pecans and ice cream if desired.

1. One tablespoon of tea is about 4 tea bags. If you’re using whole leaf tea, place the tea leaves in a coffee grinder and grind to a fine powder.

All images and text ©One Sweet Mess.

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Disclosure: This recipe was developed for the lovely folks at Diamond Nuts. All opinions expressed are my own. Thank you for supporting my recipes and site while I work with brands I adore.