Brownie Pudding
Wet Ingredients
¾ cup coconut oil, melted and cooled
4 large eggs
1¼ cups coconut sugar
1 tbsp instant espresso OR 2 tbsp strong brewed coffee (cooled)
2 tsp vanilla extract
Dry Ingredients
½ cup all-purpose einkorn flour
¾ cup cacao powder (or cocoa powder)
pinch of salt
Instructions
Preheat oven to 325°F.
Melt coconut oil and let cool until warm, not hot.
In a stand mixer or large bowl, whip:
eggs
coconut sugar
Beat on high for 6–8 minutes until pale, thick, and doubled in volume.
With coconut sugar this will look caramel-colored instead of white — that’s normal!Add:
einkorn flour
vanilla
instant espresso or cooled brewed coffee
Mix on low, just until combined.
Ingredients Cont’d
Sift cacao powder into the bowl. Gently fold or mix on low until incorporated.
Slowly fold in the cooled melted coconut oil.
Do this gradually so you don’t collapse the whipped eggs.
Batter should look smooth and glossy.Pour into a greased 9×9 pan.
Place your pan into a larger baking dish. Pour hot water around it until it comes halfway up the sides (water bath).
Bake 55–65 minutes.
The center should jiggle slightly — like lava cake meets pudding.Cool 15 minutes before serving.
Spoon into bowls while still warm. Vanilla ice cream is elite here.
Storage
Refrigerator:
Cover tightly (foil or airtight container).
Store 3 to 4 days.
It will firm up in the fridge, becoming fudgier and denser.
To rewarm:
Scoop into a bowl and heat 20–30 seconds in the microwave.
Or warm the whole dish in a 300°F oven for 8–10 minutes until the center loosens up again.
