HOT CHOCOLATELLA BROWNIE PUDDING

Glorious Hot Brownie Chocolatella Pudding: indulgence, not healthy

Updated 2023; first postedDec 2018

'Fabulous! Sticky and chewy; great crispy-soft texture with layers of different chocolate flavours.' Tasters 

 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the home-made Lower Sugar 'Nutella'.

And, unfortunately, not very healthy.    

But it's an indulgence and perfect for a special occasion.  There's enough leftover for freezing. Or, should you wish to avoid temptation, the recipe can be halved.2023; first posted    

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £5.50'ish (3/2026) + cost of purchased or home-made Chocolate Hazelnut Spread
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids (M&S is good value)
   4oz/100g unsalted dairy or plant butter (67 uses Timor)

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

  Garnish: melted plain dark chocolate

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & fat in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 cooled chocolate mix to eggs; beat just until blended
7. Add half the flour; beat just till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat just till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

"Fabulous! Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Local political volunteers.'[ Tasters

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  I ended up with an entire pudding and it was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                        More Indulgences on Nav Bar: Recipes II/Desserts

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.