Yes you read that right: Baked Oreo Brownie Batter Pudding. It’s both stunning & sinful in all it’s chocolate-ly, rich dessert glory. A few words that best describe this dessert are gooey and ridiculous…and by ridiculous I mean in the best kind of way.
Plus, baked Oreo’s. Enough said.
So let’s talk about this Baked Oreo Brownie Pudding and why it’s so freaking awesome.
If you’re a chocoholic you should try this dessert. If you love “a la mode” type desserts, you should try this dessert. If it’s Monday, Thursday, Saturday, you’ve just been dumped, just got a promotion, or are just excited to be alive…guess what?! You should try this dessert.
A couple of things to consider with this recipe: for ultimate-to-the-max ooey gooey-ness DO NOT over bake. DON’T DO IT!!!!!! 1 hour (60 minutes) it’s the perfect amount of time for this bad boy. If you’re afraid of things that seemed “under baked” then proceed with caution. When you spoon into this dessert, the top should be crackly but delicate and a puddle of chocolate-ly brownie batter tasting goodness should be hiding underneath.
Also, this recipe is not complete without ice cream. I suggest good ole vanilla but you can go extra crazy with a more flavorful choice but I think creamy vanilla ice cream just marries the brownie pudding part of this perfectly.
So if you’ve learned anything today it should be:
- Do NOT over bake this dessert
- Serve it warm and with ice cream
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 and 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 sticks unsalted butter melted
- 1 standard package Oreo cookies
Instructions
- preheat your oven to 325 degrees. Spray a 2 quart baking dish with nonstick spray and line the bottom of the dish with cookies. You may need to break a few in half to fill in the corners of the dish. Set aside.
- In a small bowl combine cocoa powder, flour, espresso powder & salt. Whisk together until combined.
- In a separate large bowl, combine eggs and sugar and beat with an electric mixer on medium speed for 5 to 7 minutes, the mixture should be thick and pale yellow. Add vanilla and flour mixture into the egg/sugar mixture and SLOWLY beat on low speed for a few minutes, until combined (no lumps). Add in the melted butter and continue to beat on low speed just until everything is combined with no streaks of butter, do not over mix.
- Pour batter over the Oreos and smooth out evenly in the baking dish. Optional: *see note* place the baking dish into a larger casserole dish and place in the oven, pour hot water into the casserole dish (about 1 inch high of water) to create a steam bath. Bake for 1 hour
- Carefully remove the baking dish from the water bath. Allow the pudding to cool for about 10 to 15 minutes before serving, serve with ice cream.
Notes
- *steam bath is optional. I've baked this recipe using the steam bath and without it. If you use a steam bath the pudding will be VERY gooey, if you opt to bake it without the steam bath the pudding will be less gooey and a little firmer on the inside, so this step is optional depending on your preference.
- **any left over should be covered and stored in the refrigerator, this recipe can easily be reheated in the microwave in about 30 seconds. Stays fresh for about 3 to 4 days
