Chocolate brownie pudding
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Chocolate brownie pudding
This delightfully light yet intensely chocolatey and fudgy brownie with a crisp top layer is the ultimate, comforting dessert. Simply serve with vanilla ice cream or chocolate custard – or both
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
503Kcal
Fat
16gr
Saturates
16gr
Carbs
53gr
Sugars
48gr
Fibre
2gr
Protein
9gr
Salt
0.4gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 120g butter, diced, plus extra to grease
- 300g dark chocolate (55-70% cocoa solids), chopped
- 5 medium eggs, separated
- 200g caster sugar
- 50g gluten-free plain flour
- 50g cocoa powder
- ¼ tsp xanthan gum
- ice cream and chocolate custard to serve (optional) - check that your custard is gluten-free if required
Step by step
To store
The brownie pudding keeps for up to 1 week in the fridge, or slices can be frozen.
- Melt together the butter and dark chocolate either in a microwave or in a heatproof bowl set over a pan of barely simmering water. Allow the melted mixture to cool slightly.
- Preheat the oven to 180°C, fan 160°C, gas 4, and grease either a 20cm square cake tin or a 23cm circular tin and line with non-stick baking paper.
- Whisk together the egg whites and sugar until they reach soft-peak stage.
- Add the egg yolks to the melted butter and chocolate mixture and stir them in. Sift over the gluten-free plain flour, cocoa powder and xanthan gum, then carefully fold it into the mixture.
- Even more carefully, slowly fold in the egg whites, you should now have a glossy mousse mixture.
- Spoon into the prepared tin and bake for 35-40 minutes. Remove when there is only a tiny wobble left and a skewer inserted into the pudding comes out not completely clean, but it doesn’t feel like it’s uncooked within. Leave to cool in the tin – the cake will have a few cracks and will sink a little. Put it in the fridge if you want it to get super fudgy.
- Slice and serve either cold or how I like it – warmed up in the microwave and topped with ice cream or even some hot chocolate custard.
